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MEL'S EASY KITCHEN

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.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 5 servings
Meal: Appetizer, Lunch, Salad
By: Melanie

Equipment

  • Food processor
  • Mixing bowl
  • Measuring cups and spoons
  • Blender

Ingredients

Whipped Feta Yogurt

  • 1 cup plain whole-milk Greek yogurt or unsweetened dairy-free Greek-style yogurt
  • 1/2 cup feta cheese or dairy-free feta cheese crumbled
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 3/4 tsp kosher salt
  • 1/2 tsp 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

Instructions

  • 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 per serving

Calories: 334kcal | Carbohydrates: 4.2g | Protein: 37.2g | Fat: 18.1g | Fiber: 0.4g

Notes

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.
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.
Inspired by Jamie Vespa.
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.
Cheese options: Choose the dairy-free cheese if needed, and check the other ingredients for your dietary needs. Flavor, texture and melting can vary by product.
Storage: 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.
Timing: Times are planning estimates based on the method; appliances and ingredient preparation can change them.