Feta Chicken Salad with Cucumbers
This super simple cucumber feta chicken salad is a perfect way to take a classic chicken salad up a notch. Loaded with feta cheese, shredded chicken, chopped cucumbers, and only about 10 minutes to prep--this will be a new quick and easy lunch favorite. Perfect eaten with crackers, in pita, on toast or straight from the bowl.
Servings: 6
Ingredients
- 3 - 3½ cups shredded chicken
- 2 baby cucumber very small diced
- 2 Tbsp red onion finely diced
- ⅔ cups feta cheese
- ¼ cup mayonnaise
- ½ cup plain Greek yogurt
- 1 Tbsp Dijon mustard
- 2 Tbsp fresh dill chopped
- 2 Tbsp fresh Parsley chopped
- juice of half lemon
- ½ tsp garlic powder
- ½ tsp pepper
- ½ tsp sea salt more or less as desired
Instructions
- Add all ingredients to a medium mixing bowl. Stir to combine.
- Adjust seasoning to taste. This can be eaten right away or chilled for about 30 minutes to let the flavor really soak in before eating.
Notes
Storage: This feta chicken salad recipe will keep in the refrigerator for about 3-4 days in an airtight container. Freezing is not recommended when making this. The cucumbers will not thaw well and can become icy and water logged.
If prepping in advance, make within 24 hours for optimal flavor and texture. If you want to serve this later than making it, totally great. It will have the best texture if made about 24 hours ahead of time versus serving after that.
Use seedless cucumbers for best results. Baby cucumbers and English cucumbers are ideal in this chicken salad recipe. If you have a different variety, cut the seeded section out for vest results.
Nutrition
Calories: 254kcal | Carbohydrates: 6g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 532mg | Potassium: 365mg | Fiber: 1g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 1mg