Feta Chicken Salad with Mediterranean Herbs and Lemon Dressing

Feta chicken salad – a flavorful, high-protein meal ready in under 20 minutes. Creamy, vibrant, and packed with fresh veggies, it’s perfect for weekday lunches and is wonderfully versatile.

Here’s another easy chicken salad to add to your rotation: Easy Feta Chicken Salad. It’s loaded with crisp vegetables, fresh herbs, tender shredded chicken and plenty of tangy feta cheese.

The combination of fresh dill, lemon juice and minced garlic complements the crunchy vegetables and salty feta. The dressing is an equal mix of plain Greek yogurt and mayonnaise, giving the salad extra protein, a creamy texture and bright flavor. Each bite is zesty and satisfying.

Ingredients You’ll Need

Shredded chicken: Use homemade shredded chicken or a store-bought variety for convenience. (Instructions for making shredded chicken are below.)

Plain Greek yogurt: Adds creaminess and reduces overall fat while boosting protein. Use a plain, low- or no-fat Greek yogurt if preferred.

Mayonnaise: Combined with Greek yogurt to create a rich, creamy dressing and rounded flavor.

Feta cheese: Crumble a block of feta yourself for best texture and flavor.

Celery: Dice at least one stalk for crunch.

Red bell pepper: Red or yellow bell pepper adds sweetness and crunch—avoid green if you prefer a milder taste.

Pepperoncini: Chopped pepperoncini bring a briny, slightly spicy element. Adjust the amount to taste.

Red onion: Finely dice for a mild onion flavor that won’t overpower the salad, especially if making ahead.

Garlic: One minced garlic clove adds bright, fresh savory notes—prefer fresh over powder for best flavor.

Lemon juice: Fresh lemon juice brightens and balances the flavors; bottled juice can alter the taste.

Fresh dill: Chopped dill pairs beautifully with the Mediterranean flavors in this salad.

Spices: Finish with salt and black pepper to taste.

How To Make Feta Chicken Salad

1. Prepare the chicken. If using homemade shredded chicken, cook and shred it with two forks and add to a large bowl. If using store-bought shredded chicken, break any large pieces into smaller shreds first.

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. Toss. Add crumbled feta, Greek yogurt, mayonnaise, minced garlic, lemon juice, chopped dill, salt and black pepper. Mix until everything is evenly combined. Taste and adjust seasoning if needed.

4. Serve. Serve immediately with pita chips, on bread as a sandwich, or chilled from the refrigerator when ready. For a creamier texture, stir in an extra 1–2 tablespoons of Greek yogurt.

Want it creamier? Add another 1–2 tablespoons of Greek yogurt.

Make Shredded Chicken At Home

Making shredded chicken at home is simple and yields a texture that works great in salads. Here’s a quick method:

1. Season 1–1½ lbs chicken tenders with salt and pepper.
2. Bake at 400°F (about 200°C) for 15–18 minutes, until cooked through.
3. Shred with two forks and use immediately or cool and refrigerate for later.

Serving Suggestions

Chicken salad sandwich: Add sliced tomato and crisp lettuce and serve on your favorite bread, brioche bun, or croissant.

Wrap: Fill a tortilla with chicken salad, spinach or shredded lettuce, and sliced avocado for a quick lunch.

With chips or crackers: Pita chips, whole wheat crackers or saltines are all excellent choices for scooping the salad.

Over greens: Spoon the chicken salad over mixed greens or shredded lettuce 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 for easy lunches all week.
• High in protein: Lean shredded chicken plus Greek yogurt deliver a protein-rich meal.
• Very versatile: Enjoy it as a sandwich, wrap, salad topping or with crackers—many serving options.

Recipe Details