I'm a big fan of chicken salad. And I'm usually pretty particular about it. I like it light on the mayo, with some sort of fruit and nuts mixed in, preferably served on a croissant. So you'd think this Greek chicken salad would hold no appeal to me, but you'd be totally wrong. One way to get me to branch out is to incorporate feta and tzatziki sauce. Works every time. Though I'm just now getting around to sharing it with you, I've made this chicken salad countless times. We'll eat it for dinner one night, then I can eat the leftovers for lunches all week. It's full of so many of my favorite things - the aforementioned feta cheese and tzatziki sauce, kalamata olives.. and it's served with pita bread. It doesn't get much better. Sometimes I eat it stuffed into a pita pocket, as shown, and sometimes I like to toast pita bread and dip it into the chicken salad. Both are pretty awesome.
What's more, since this uses yogurt tzatziki sauce as the base instead of mayonnaise, Caroline can eat it without worrying about her egg allergy. It's healthy, it's fast and easy to whip up, and the leftovers make great lunches. And again: it has feta and tzatziki sauce. I'm not sure what else you could ask for?
Greek Chicken Salad
barely adapted from Annie's Eats
Because so many of the components have a lot of water, if you are eating this as leftovers, just pour off whatever liquid has accumulated at the top of the salad.
- 1 1/2 - 2 cups chopped cooked chicken
- 1/2 cup chopped cucumber (that has been peeled and seeded)
- 3/4 cup chopped tomatoes, seeded and diced
- 1/3 cup finely chopped red onion
- 1/4 cup pitted and chopped Kalamata olives (optional)
- 1/2 cup crumbled feta cheese
- 1 - 1 1/2 cups tzatziki sauce
- 2 Tbs chopped fresh parsley
- kosher salt and black pepper
- pita, for serving
Combine all the ingredients through parsley in a medium bowl and stir to combine. Taste and season with salt and pepper as needed. Serve with pita bread.