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Feta Chicken Salad

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
  • Makes
    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


  • In a large bowl, combine the first 5 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.
Nutrition 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.

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Average Rating:
  • CynCarol
    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
    Jul 27, 2015

    I added roasted corn .... Simply delicious!

  • jessicadidion
    Jan 11, 2015

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

  • angieact1
    Feb 22, 2014

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

  • mkaskela
    Sep 5, 2012

    No comment left