Feta chicken salad – a flavorful, high-protein meal ready in under 20 minutes. Creamy, vibrant, and packed with fresh vegetables, this salad is perfect for weekday lunches and is highly versatile.
Here’s another easy chicken salad: Easy Feta Chicken Salad. It combines crisp vegetables, fresh herbs, lean shredded chicken and plenty of tangy feta. Bright lemon, fresh dill and garlic complement the crunchy vegetables and salty cheese, while a mix of Greek yogurt and mayonnaise keeps the texture creamy and adds protein.
Ingredients You’ll Need
Shredded chicken: Use homemade shredded chicken or store-bought for convenience. (A simple method for making shredded chicken is provided below.)
Plain Greek yogurt: Adds creaminess and boosts protein while cutting fat. Use plain, unsweetened Greek yogurt.
Mayonnaise: Combined with yogurt to give the salad a rich, creamy texture and fuller flavor.
Feta cheese: A block of feta crumbled by hand yields better flavor and texture than pre-crumbled varieties.
Celery: Dice at least one stalk for crunch.
Red bell pepper: Red or yellow bell pepper adds sweetness and color; avoid green peppers, which can be bitter.
Pepperoncini: Chopped pepperoncini add a briny, mildly spicy note—add to taste.
Red onion: Finely diced red onion offers a mild flavor that won’t overpower the salad, especially if prepared ahead of time.
Garlic: One minced garlic clove provides bright, fresh flavor that stands out more than powder.
Lemon juice: Fresh lemon juice brightens flavors and adds moisture—fresh is best.
Fresh dill: Chopped fresh dill complements the Mediterranean flavors and lifts the overall profile.
Spices: Salt and black pepper to taste.
How To Make Feta Chicken Salad
1. Prepare the chicken. If using homemade shredded chicken, cook and shred the chicken with two forks and place it in a large bowl. If using store-bought, break any large pieces into smaller shreds and add them to the bowl.
2. Prep the vegetables. Finely dice the red bell pepper, celery, pepperoncini and red onion, then add them to the bowl with the chicken.
3. Combine. Add crumbled feta, Greek yogurt, mayonnaise, minced garlic, lemon juice, chopped dill, salt and black pepper. Mix until fully combined. Taste and adjust seasoning as needed.
4. Serve. Serve immediately with pita chips, use as a sandwich filling, wrap it in a tortilla, or spoon it over greens. Alternatively, chill in the refrigerator until ready to serve.
Want a creamier salad? Stir in an extra 1–2 tablespoons of Greek yogurt.
Make Shredded Chicken At Home
We often make our own shredded chicken for the best texture. It’s simple and quick:
- Season 1–1½ lbs chicken tenders with salt and pepper.
- Bake at 400°F (205°C) for 15–18 minutes, until cooked through.
- Shred the cooked chicken with two forks.
Serving Suggestions
Chicken salad sandwich: Add sliced tomato and crunchy lettuce. Try it on your favorite bread, a brioche bun, or a buttery croissant.
Wrap: Roll the salad in a tortilla with spinach or shredded lettuce and sliced avocado for a quick lunch.
With chips: Pita chips, whole wheat crackers or saltines pair well.
Over greens: Spoon the chicken salad onto shredded lettuce or mixed greens for a lighter, low-carb meal. Finish with extra feta and a squeeze of lemon.
Why you’ll love this chicken salad recipe
- Great for meal prep: This vegetable-packed chicken salad stores well in the refrigerator, making lunches during the week easy.
- High in protein: Shredded chicken plus Greek yogurt provides a protein-rich meal.
- Very versatile: Serve as a sandwich, wrap, on greens, or with crackers—lots of options for every meal.
Recipe Card
Easy Feta Chicken Salad
Ingredients
- 2 cups shredded chicken (store-bought or homemade)
- 1/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 1/3 cup crumbled feta cheese
- 1 celery stalk, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup sliced pepperoncini, chopped
- 1/4 cup red onion, finely diced
- 1 garlic clove, minced
- 1 Tbsp lemon juice
- 2 Tbsp fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Toss. Add all ingredients to a large bowl and mix until fully combined. Taste and adjust salt and pepper as needed.
- Serve. Serve immediately with pita chips, use as a sandwich filling, or chill in the refrigerator until ready to serve.
Notes
To make homemade shredded chicken:
- Season 1–1½ lbs chicken tenders with salt and pepper.
- Bake at 400°F (205°C) for 15–18 minutes.
- Shred using two forks.
For a creamier salad, add 1–2 tablespoons additional Greek yogurt.