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Creamy Mediterranean Chicken Salad

A vibrant, crunchy, and creamy chicken salad loaded with red onions, bell peppers, tomatoes, and feta cheese, tossed in a tangy yogurt-mayo dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Snack
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 cups cooked chicken shredded or diced
  • 0.5 cup red onion finely diced
  • 0.5 cup yellow bell pepper finely diced
  • 0.5 cup cherry tomatoes quartered, seeds removed
  • 0.5 cup feta cheese crumbled
  • 1 box square crackers for serving
Creamy Dressing
  • 0.33 cup mayonnaise
  • 0.33 cup plain Greek yogurt full-fat
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp garlic powder
  • 0.5 tsp dried oregano
  • 0.5 tsp kosher salt to taste
  • 1 tsp black pepper coarsely cracked

Equipment

  • Large mixing bowl
  • Small Bowl
  • Whisk
  • Cutting board
  • Chef's Knife

Method
 

  1. Place the cooked, diced chicken into a large mixing bowl.
  2. Add the finely diced red onion, yellow bell pepper, and quartered tomatoes to the bowl with the chicken.
  3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, garlic powder, oregano, salt, and black pepper until smooth.
  4. Pour the creamy dressing over the chicken and vegetables. Gently fold the mixture until everything is evenly coated.
  5. Carefully fold in the crumbled feta cheese, taking care not to mash it completely into the dressing.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled on crisp square crackers.

Notes

Store in an airtight container in the refrigerator for 3 to 4 days. Do not freeze. To prevent a watery salad, ensure tomato seeds are removed before adding.