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Feta Chicken Salad Recipe

Feta Chicken Salad Recipe

I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. —Cheryl Lundquist, Wake Forest, North Carolina
TOTAL TIME: Prep: 20 min. + chilling YIELD:4 servings


  • 2 cups shredded cooked chicken breasts
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped seedless cucumber
  • 1/2 cup chopped sweet yellow pepper
  • 4 teaspoons lemon juice
  • 4 teaspoons olive oil
  • 1/2 teaspoon Greek seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup crumbled feta cheese


  • 1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper. Pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese. Yield: 4 servings.

Nutritional Facts

1 cup: 198 calories, 9g fat (2g saturated fat), 63mg cholesterol, 540mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 24g protein Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Reviews for Feta Chicken Salad

Sort By :
CynCarol 242987
Reviewed Feb. 1, 2016

"Thanks for the great salad idea. Only item I changed was that I substituted half of the oil for no fat chicken broth. It doesn't change the taste but it does cut down on the fat."

KarenKeefe 230257
Reviewed Jul. 27, 2015

"I added roasted corn .... Simply delicious!"

jessicadidion 217576
Reviewed Jan. 11, 2015

"Delicious! Light and refreshing. I thought I would need to double the dressing, but it covered perfectly. Definitely a keeper."

angieact1 188388
Reviewed Feb. 22, 2014

"I love anything with feta, so this was really tasty! I also love that it is low fat."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.