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Greek Salad with Chicken

 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.
8 ServingsPrep: 20 min. + chilling


  • 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 peel
  • 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 peel 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. Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 413 calories, 33 g fat (8 g saturated fat), 78 mg cholesterol, 355 mg sodium, 5 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Greek Salad with Chicken (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.