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Greek Salad with Chicken

Juggling work and family calls for fast, nutritious meals. So I prepare this satisfying salad frequently, particularly when garden-fresh cucumbers and parsley are abundant.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 3 cups cubed cooked chicken
  • 2 medium cucumbers, diced
  • 1-1/4 cups cubed Swiss or crumbled feta cheese
  • 2/3 cup sliced ripe olives
  • 1/4 cup chopped fresh parsley
  • 1 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 garlic clove, minced
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon grated lemon zest
  • Salt to taste
  • Lettuce leaves or pita bread


  • In a large bowl, combine chicken, cucumbers, cheese, olives and parsley. In a small bowl, combine mayonnaise, yogurt, garlic, oregano, lemon zest and salt. Pour over chicken mixture; toss lightly until coated. Cover and chill until ready to serve. Serve on lettuce leaves or in pita bread.

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