Thank you to Foster Farms® Organic Chicken for sponsoring today’s easy chicken salad recipe. I was compensated for my time, but the content and opinions are my own.
Don’t you love chicken salad? It’s the perfect way to put leftover chicken to good use. You can use it for sandwiches, lettuce wraps, or even as a pasta salad base. The only thing I don’t like is that it’s often heavy with mayonnaise, so it isn’t the healthiest choice. That’s why today I’m showing you how to make a quick and easy chicken salad with a Greek yogurt base instead!
The yogurt adds a tangy flavor, lots of protein, and won’t weigh you down like mayo. What’s even better is that this entire recipe can be made organic thanks to Foster Farms® Organic Chicken and other ingredients you can find at your local store. Did you know that Foster Farms® has an organic fresh chicken line now? It’s grown locally right here in Northern California, and it’s Non-GMO Project Verified, which makes me feel good about serving it to my family. I also like that I don’t have to go out of my way to find organic chicken since it’s available right at my little neighborhood Safeway!
This recipe is super easy to make, but one important note is to be sure you seed the cucumber and leave most of the tomato seeds and juice behind. The flavor is best if it sits in the refrigerator for at least an hour before serving, and if you add all those seeds, it will get too watered down.
If you’d like a richer flavor, this easy chicken salad tastes really great with a bit of reduced-fat feta cheese stirred in. I have to say that I think cheese makes most everything better. (Except apple pie. That’s just wrong.) It can be hard to find organic feta cheese though, so it’s totally optional if you want to skip it.
To find out more about Foster Farms Organic Chicken and for money-saving coupons, visit them here.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 1 hour |
| Servings |
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- 2 Foster Farms® Organic boneless, skinless chicken breasts
- salt and pepper
- 1/2 cup organic Greek yogurt
- 1 cup quartered organic grape tomatoes
- 1/2 organic English cucumber seeded and diced
- 1/2 cup sliced organic kalamata olives
- 1 teaspoon organic Italian seasoning blend
- organic romaine lettuce leaves OR organic tortillas
Ingredients
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Rate this recipe!
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- Lightly sprinkle chicken breasts with salt and pepper. Cook chicken on a hot grill or skillet for about 10 minutes per side, or until internal temperature reaches 165 degrees F. Remove from heat and set aside to cool.
- While chicken cools, in a medium bowl, stir together yogurt, tomatoes, cucumber, olives, and Italian seasoning. Add a pinch of salt and pepper to taste.
- With two forks, shred the cooked chicken. Use a large chef's knife to roughly chop the chicken into bite-sized pieces. Stir the chicken into the yogurt mixture.
- Give your chicken salad a taste, and add salt and pepper if needed. Spoon salad down the center of sturdy lettuce leaves, or spread on a tortilla and roll into a wrap. An easy lunch is served!
Thank you again to Foster Farms for sponsoring today’s recipe.
Carol at Wild Goose Mama says
A Very BIG BIG Congratulations!!!!!!!!!!!
xoxo
sharon thompson says
why can’t I print your recipes they are always bloced
Andi Gleeson says
Hi, Sharon. I’m sorry you are having trouble printing. I’m not sure how to fix the problem because the print feature works for me. I’m working with the developer of the recipe software to try to find the issue now. In the meantime the only thing I can suggest is trying a different browser. I am able to print in Chrome. As soon as I get more info and a fix, I’ll let you know. Thanks for your patience!
Kathy Wilder says
Hi, Andi! I made this Greek Chicken Salad yesterday, because I had leftover baked chicken and all the ingredients on hand. It is fabulous, and will be my go-to recipe for chicken leftovers. Really yummy, low fat, protein rich – what’s not to love?
Thank you so much for sharing! I really enjoy your blog and I’m never disappointed when I try your recipes!
Andi Gleeson says
Thank you so much, Kathy! I’m so happy you liked it!!
Rosemary says
Sounds like a delicious salad. Can’t wait to try it. Congrats on ur 19 th anniversary. We just celebrated our 60th. Really enjoy ur recipes. Thnx so much. Rosemary
Andi Gleeson says
Oh congratulations to you, Rosemary! Sixty years is wonderful! Thank you for your nice message :)
Alison says
This sounds delish and I’ve been in the mood for some chicken salad lately! Like you, I’ll have to try this with some feta cheese!
Andi Gleeson says
I really love it with the feta especially! Thank you, Alison :)
Liz says
Happy 19 years Andi. Hope you had a nice evening. Thanks for the nice salad.
Andi Gleeson says
Thanks so much, Liz!
Leslie W says
Since I’m the only one in my house who will eat tomatoes what do you think about subbing in raw green beans or snap/snowpeas or celery? None of them are everyone’s favorite either (ewww they’re green) but can’t make everyone happy. I’m not running a restaurant & I like them all.
Andi Gleeson says
I feel like I’m running a restaurant sometimes! My kids don’t like anything. You could definitely sub in something for the tomatoes. What about diced red bell peppers for non-green color. Do they like those? I’m sure whatever you choose will be great!
Michelle | A Latte Food says
This is brilliant! I love Greek Salad and never would’ve thought to turn it into chicken salad! Totally trying this sometime this week!
Megan says
I don’t think there is anything that could make this look any better, besides me having a fork and eating it!
Erin @ Dinners, Dishes, and Desserts says
We eat a lot of chicken around here – love all the yumminess in this chicken salad!
Tonia from TheGunnySack says
There’s nothing like a good chicken salad! Wish that my lunch looked that good!
Kristin says
I’m trying this for lunch today! Lettuce wraps sound delicious with this chicken salad.