Greek Chicken Salad Recipe -
Greek Chicken Salad Recipe
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Greek Chicken Salad

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"A Mediterranean classic. Serve, smile and say 'It's all Greek to me!.'"

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    1 hr 15 mins


  1. In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
  2. Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2005

Very nice! I cubed three chicken breats. Used 1/2 cup of italian dressing and one container of feta. I made this for a party and many of my friends enjoyed it. Next time I will try the Pita idea.

Most Helpful Critical Review
Dec 03, 2003

This was ok (my husband liked it better than I did). It wasn't *bad* but it didn't taste really Greek to me. If I were to do it again I'd double the feta, use Greek salad dressing instead of Italian, and Greek olives instead of just black olives. Then I'd serve it in a pita pocket instead of on a bed of greens.

Dec 25, 2003

I cut up my raw chicken and sauted in greek dressing. Then tossed everything together using Ken's Greek dressing while the chicken was still hot. This helped wilt the veggies. When it was a bit cooler,I added 2 cups of Feta Cheese which melted slightly over all. Refrigerated it over night and got RAVE reviews.

Mar 16, 2010

I made this and a Greek salad last night at 11 pm for my boyfriend and I. IT WAS FANTASTIC! I whipped it up and it was refreshing and crunchy and very satisfying. I followed the recipe exactly as it said, and found maybe just a tad bland. I think a touch of chili or paprika would really boost it up to 5 star worthy! Overall though, GREAT!

Feb 02, 2004

We love this recipe. I often use this for taking lunch to teachers. The recipe is always requested.

Aug 01, 2008

This is yummy. My changes: omitted the olives (husband hates them), increased the cucumbers (too many from the garden!), doubled the feta, added about 3 Tbsp of mayo, a dash or 2 of dill, and used Gazebo Room greek salad dressing instead of italian. Tastes great in whole wheat pitas!

Jul 12, 2010

I did not like this at all. It was salty and vinegary.

Dec 03, 2003

I don't know if this is Greek enough but tasted good to me. Hubby took leftover to lunch. I marinated the chicken and stir-fried them in a little bit of Italian dressing to cook them. Then I marinated the salad overnight and served them in pita pockets. I think the key is to marinate longer, cos when I tasted right after I made it, it was kinda bland. Am planning to make this for a picnic soon.


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  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 472 mg
  • 19%

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

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