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Greek chicken salad croissant sandwich with lettuce and tomato.
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Chicken Salad Chick Greek Goddess

A creamy Greek-inspired chicken salad with shredded chicken, feta, black olives, and lemon in a tangy mayo dressing. Needs 30 minutes of prep plus chill time.
Course Main Course, Salad
Cuisine American, Greek, Mediterranean
Diet Halal, Low Lactose, Low Salt
Keyword Chicken Salad Chick Recipe, Creamy, healthy, Quick, tangy
Prep Time 15 minutes
Cook Time 15 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings 6
Calories 275kcal
Author Stephanie Manley

Ingredients

  • 1 1/2 pounds chicken tenders
  • 32 ounces low-sodium chicken stock
  • 1/2 cup Duke’s mayonnaise
  • 2 teaspoons lemon juice
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon thinly sliced black olives
  • ¼ teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Place the chicken tenders in a large pot and pour in the chicken stock. Bring to a gentle simmer over medium heat and cook for 15 to 20 minutes, or until the chicken is fully cooked through.
  • Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks, or use a stand mixer fitted with a paddle attachment for quicker shredding.
  • In a medium bowl, combine the mayonnaise, lemon juice, crumbled feta cheese, sliced black olives, oregano, salt, and black pepper. Stir until the dressing is smooth and well blended.
  • Add the shredded chicken to the bowl and mix until evenly coated with the dressing.
  • Transfer the chicken salad to an airtight container and refrigerate for at least 2 hours before serving to allow the flavors to develop.
  • Serve on sandwiches, in wraps, or over a bed of lettuce.

Recipe Tips

  • Taste the dressing before adding the chicken and adjust the salt carefully. Feta cheese and chicken stock both carry salt, and the total amount in the finished salad will depend on the specific brands you use. It is easy to add more salt but not possible to take it back out.
  • Shredding the chicken while it is still slightly warm makes the process much faster. Cold-poached chicken shreds cleanly but requires more effort. If your chicken tenders are particularly thick, check for doneness by slicing one open at the thickest point before pulling them from the stock.
  • The two-hour chill time is the minimum. If you can chill the salad overnight, the flavors will be noticeably more developed and unified by the next day.
  • For a tidier presentation, use an ice cream scoop to portion the salad. Chilled chicken salad holds its shape better than salad served at room temperature.

Nutrition

Calories: 275kcal | Carbohydrates: 1g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 85mg | Sodium: 531mg | Potassium: 436mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
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