READY IN 30 mins

Feta Chicken Salad

Read Reviews (155)

"A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!" — CHELC44

Directions

In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

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PREP 30 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 26, 2006

This recipe is delicious. I used non fat yogurt instead of sour cream, and replaced the onion with a couple cloves of garlic. I used canned chicken.

—Laura

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Most Helpful Critical Review

Oct 22, 2011

Delicious, but watch the onions. I thought the red onions were too strong.

—AV

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194 Ratings

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Nov 30, 2005

totally yummy! i used gorgonzola instead of feta and added mandarin oranges, almond slices and a green salad. low carb too! :)

—Camille

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Oct 17, 2005

Thank you. Great use for leftover roast chicken, feta cheese, and red bell pepper in my fridge. Didn't have sour cream, so added a splash of FF 1/2 and 1/2 and a squeeze of lemon. Also substituted dry thyme, basil, and oregano for dill weed. Stuffed into a whole wheat pita--yummy! The lunch of champions.

—Irina B

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May 09, 2008

Very tasty chicken salad with the feta! I followed the recipe as stated except I didn't have fresh red bell peppers so I subbed with roasted red peppers in water from a jar. I drained and chopped before adding to the dish. I tasted right after mixing and thought it was okay. Put in the fridge for about an hour, then tasted and salt and peppered to taste. I will make this again.

—GodivaGirl

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Jan 19, 2008

I have used this recipe for over two years and thought I should get aroung to reviewing it. It is absolutely fabulous and low carb to boot! It is actually a little better the 2nd day, but we usually don't have any left!!!

—CPAMAMA

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Oct 27, 2007

I was thinking there would be too many veggies in this salad but I was very wrong. This is absolutely awesome. I used green pepper, sweet onion and basil and tomato feta. Left out the dill at first, added it to leftovers ... we prefer it without. Suggest omitting it if you do not like pickles in your salads. Thanks for a wonderful recipe! Would give it 10 stars if I could.

—ValerieB333

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Jul 27, 2006

This is a new standard at our house. Even family & friends who don't like feta have loved this recipe. I am asked to make it often. Sometimes I use cucumber if I don't have red pepper.

—Darla H

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Nutrition

Calories
599 kcal
30%

Carbohydrates
7.2 g
2%

Cholesterol
163 mg
54%

Fat
44.8 g
69%

Fiber
0.8 g
3%

Protein
40.8 g
82%

Sodium
1158 mg
46%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Feta Chicken Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 599
Calories from Fat: 404

% Daily Value *
Total Fat 44.8g 69 %
Saturated Fat 18.7g 94 %
Cholesterol 163mg 54 %
Sodium 1158mg 46 %
Potassium 388mg 11 %
Total Carbohydrates 7.2g 2 %
Dietary Fiber 0.8g 3 %
Protein 40.8g 82 %
** Sugars 4.5g
Vitamin A 16 %
Vitamin C 6 %
Calcium 55 %
Iron 19 %
** Thiamin 18 %
Niacin 133 %
Vitamin B6 50 %
Magnesium 17 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.