This mayo-free Greek chicken salad combines cooked chicken, crisp cucumber, Kalamata olives and fresh dill with a creamy whipped feta–yogurt dressing. Serve it as an easy lunch, a salad topping or a scoopable appetizer.

How I love to serve it

I love eating this Greek chicken salad with Milton’s Gluten Free crackers or Absolutely Gluten Free crackers—the crunch is so good with the creamy whipped feta dressing. It also works beautifully as a topper for a green salad when I want to make it a meal. It’s perfect to bring to a party or social event, too: serve it with crackers and let everyone scoop their own.

A dairy-free option

For a dairy-free version, use unsweetened plain dairy-free Greek-style yogurt and dairy-free feta. Choose gluten-free chicken, seasonings and crackers when needed. The standard version contains dairy; the dairy-free substitutions change the nutrition.

On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Storage and make-ahead · Common questions

Why you’ll love this recipe

The ingredient combination. Whole-milk Greek yogurt, feta and cooked chicken breast form the base of this salad.
Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
A defined yield. The card makes 5 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.

Items needed

Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.

Food processor
Mixing bowl
Measuring cups and spoons

Ingredient notes

Drain where directed. Follow the preparation note for cooked chicken breast. Extra liquid can loosen a dressing, sauce, or filling.
Prepare before you start. Measure whole-milk Greek yogurt, feta and cooked chicken breast and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.

Creamy shredded chicken salad with olives and vegetables, served in a bowl with lemon.

Melanie

Greek Chicken Salad with Whipped Feta Yogurt

Mayo-free Greek chicken salad with creamy whipped feta yogurt, cucumber, Kalamata olives and fresh dill. Enjoy with gluten-free crackers or spoon over salad greens.

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Servings: 5 servings

Course: Appetizer, Lunch, Salad

Cuisine: Greek-Inspired

Calories: 334

Ingredients Method Nutrition Notes

Ingredients

Whipped Feta Yogurt

1 cup plain whole-milk Greek yogurt or unsweetened dairy-free Greek-style yogurt
1/2 cup feta crumbled; or dairy-free feta
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Chicken Salad

3 1/2 cups cooked chicken breast shredded or diced; use up to 4 cups for a less creamy salad. Rotisserie or drained canned chicken also works.
1 cup seedless cucumber diced
1/4 cup Kalamata olives chopped
1/3 cup fresh dill finely chopped

Method

Add the yogurt, feta, olive oil, lemon juice, oregano, salt and pepper to a food processor. Blend on high for about 60 seconds until smooth and creamy.
Combine the cooked chicken, cucumber, olives and dill in a large bowl. Stir in the whipped feta yogurt. Taste and adjust seasoning.
Serve with gluten-free crackers, spoon over salad greens, or use as a sandwich or wrap filling.

Nutrition

Calories: 334kcalCarbohydrates: 4.2gProtein: 37.2gFat: 18.1gFiber: 0.4g

Notes

For dairy-free preparation, use unsweetened dairy-free Greek-style yogurt and dairy-free feta. Choose gluten-free chicken, seasonings and accompaniments when needed. Standard ingredients contain dairy.

Recipe adapted from Dishing Out Health, as credited on the supplied recipe card.

Estimated nutrition: Per 1/5 recipe, using 490 g (3 1/2 cups) cooked skinless chicken breast, 245 g whole-milk Greek yogurt and 75 g feta. This calculation is for the standard dairy-containing version and excludes crackers or salad greens. Dairy-free substitutions require a separate calculation. Values are calculated from USDA ingredient data and reference product labels; brands, substitutions and measured yield can change them.

Ingredient arithmetic rechecked October 27, 2026. Calories and macros are estimates per serving; all measured oil is included.

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Storage and make-ahead

Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.

Food-safety reference: USDA leftover-storage guidance.

Common questions

Can I prepare the components separately?

Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.

How should I use the calories and macros?

The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.

Ingredient tips

Block feta blends into a creamy dressing. Start with 3½ cups of chicken, then add up to 4 cups depending on how creamy you like the salad. The source recipe also suggests tuna or partly mashed chickpeas in place of chicken, or diced pepperoncini in place of olives.

Nutrition note

The recipe card estimates 334 calories, 37.2 g protein, 4.2 g carbohydrate and 18.1 g fat per serving, based on five servings of the standard version with Greek yogurt and feta. Dairy-free substitutions change the nutrition. Crackers and other serving accompaniments are extra.