Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Serves: 4
Difficulty: Easy
This chicken salad is so versatile, eat it by itself, in a pita, a scoop on top of a salad or any other way you would like to. So delicious, healthy and packed full of flavor.
Ingredients
- 4 chicken breasts
- ½ cup plus 1 tbsp olive oil, divided
- ⅓ cup plus 1 tsp red wine vinegar, divided
- 4 cloves garlic, crushed, divided
- 2 tsp salt, divided
- 1 tsp black pepper
- 1 tsp white pepper
- Juice of 1 lemon
- 1 tsp oregano
- 2 cups plain Greek yogurt
- ½ red onion, diced
- 1 cucumber, diced
- 2–3 tbsp fresh dill
- ½ cup crumbled feta cheese
Directions
- 1
Add the chicken, ½ cup olive oil, ⅓ cup red wine vinegar, 2 cloves crushed garlic, 1 tsp salt, 1 tsp black pepper, juice of ½ lemon and 1 tsp oregano. Marinate the chicken for at least 1 hour.
- 2
Cook chicken and let cool completely.
- 3
Mix 2 cups plain Greek yogurt, 1 tbsp olive oil, squeeze of lemon juice, 2–3 tbsp dill, 2 cloves of crushed garlic, 1 tsp salt, 1 tsp white pepper and 1 tsp red wine vinegar together. Mix well.
- 4
Cube or shred cooked chicken.
- 5
Add chicken, cucumber, red onion, crumbled feta and Greek yogurt mixture to a bowl. Stir to combine.
- 6
Serve cold.
Tips & Variations
- ✦The longer the chicken marinates, the deeper the flavor — overnight in the fridge is ideal if you have the time.
- ✦Fresh dill makes a noticeable difference here. If you only have dried, use about 1 tsp and add more to taste.
- ✦Serve in a warm pita with sliced tomatoes and a drizzle of extra tzatziki for a full gyro experience.
- ✦For extra feta flavor, crumble a little more on top just before serving.