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Feta Cucumber Low Carb Chicken Salad - Fresh, Crisp, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 1/2 cups cooked chicken, shredded or chopped (rotisserie works well)
  • 1 large English cucumber, diced (or 2 Persian cucumbers)
  • 1/2 small red onion, thinly sliced or finely chopped
  • 3/4 cup crumbled feta cheese
  • 1/3 cup pitted Kalamata olives, sliced (optional but delicious)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 cup cherry tomatoes, halved (optional for color and freshness)
  • 2–3 tablespoons extra-virgin olive oil
  • 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, grated or finely minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste

Method
 

  1. Prep the chicken: If using rotisserie chicken, remove skin and bones, then chop or shred the meat. Aim for bite-size pieces so every forkful has a good mix.
  2. Chop the veggies: Dice the cucumber, slice the red onion thin, and halve the cherry tomatoes. Chop the parsley and dill. Slice the olives if using.
  3. Make the dressing: In a small bowl, whisk together olive oil, lemon zest, lemon juice, Dijon, garlic, oregano, a pinch of salt, and pepper. Taste and adjust acidity or salt as needed.
  4. Toss it together: In a large bowl, combine chicken, cucumber, onion, tomatoes, olives, parsley, and dill. Pour over the dressing and toss gently to coat.
  5. Add the feta last: Fold in the crumbled feta gently so it stays chunky and doesn’t melt into the dressing.
  6. Chill or serve: You can eat it right away, but it gets even better after 20–30 minutes in the fridge. The flavors meld and the chicken soaks up the dressing.
  7. Finish and plate: Before serving, taste again. Add a pinch of salt, a crack of pepper, or a drizzle of olive oil if it needs it. Serve over greens, in lettuce cups, or on its own.