Greek-inspired meals are a favorite in the Peterson family, and this Greek Chicken and Feta Salad is no exception. With fresh vegetables, flavorful chicken, and creamy feta, Kathy calls it the perfect “meal salad” because it’s light while still being filling. It’s an easy summer recipe to throw together using fresh produce grown in your GreenStalk!
Ingredients
- 1 red onion, thinly sliced
- 2 cucumbers, sliced
- 2 cups tomatoes, diced
- 1 cup Kalamata olives, drained
- 1 cup feta cheese
- 3 cups cooked chicken, diced and cooled
- Salad greens (enough to cover bottom of a large serving platter)
Dressing
- 1 cup mayo
- 1 cup Greek yogurt
- 4 tablespoons minced garlic
- 4 tablespoons balsamic vinegar
- 1/2 teaspoon Greek seasonings
- 1 teaspoon dill
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups feta
Instructions
Step 1
Combine salad ingredients together and stir. Set aside, cover, and keep in the refrigerator until ready to serve (best served immediately).
Step 2
Combine dressing ingredients and stir together. Set aside, cover, and keep in the refrigerator until ready to serve (best served immediately).
Step 3
When ready to serve, layer salad greens on the bottom of a large serving platter. Add the toppings, covering most of the greens. Drizzle the dressing over everything and enjoy!
