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Greek-Inspired Low Carb Chicken Salad - Bright, Fresh, and Satisfying

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

Ingredients
  

  • Cooked chicken: 3 cups, diced or shredded (rotisserie works great)
  • Cucumber: 1 large English cucumber, diced (or 2 Persian cucumbers)
  • Cherry or grape tomatoes: 1.5 cups, halved
  • Red bell pepper: 1 medium, diced
  • Red onion: 1/4 small, finely sliced
  • Kalamata olives: 1/2 cup, pitted and sliced
  • Feta cheese: 3/4 cup, crumbled
  • Fresh herbs: 1/4 cup chopped parsley and/or dill
  • Romaine or butter lettuce: Optional, for serving
  • Extra-virgin olive oil: 1/3 cup
  • Lemon: Zest and juice of 1 large lemon
  • Red wine vinegar: 1 tablespoon
  • Greek yogurt or mayonnaise: 2 tablespoons (Greek yogurt is lighter; mayo is richer)
  • Dijon mustard: 1 teaspoon
  • Garlic: 1–2 cloves, minced
  • Dried oregano: 1 teaspoon
  • Sea salt and black pepper: To taste

Method
 

  1. Make the dressing: In a small bowl, whisk olive oil, lemon zest, lemon juice, red wine vinegar, Greek yogurt or mayo, Dijon, garlic, oregano, salt, and pepper until smooth and creamy.
  2. Prep the veggies: Dice the cucumber and bell pepper, halve the tomatoes, thinly slice the red onion, and slice the olives.
  3. Combine the base: In a large mixing bowl, add the chicken, cucumber, tomatoes, bell pepper, red onion, and olives.
  4. Add feta and herbs: Sprinkle in crumbled feta and chopped parsley or dill.
  5. Toss with dressing: Pour the dressing over the salad and gently fold until everything is evenly coated. Taste and adjust salt, pepper, or lemon.
  6. Chill briefly (optional but recommended): Let the salad rest in the fridge for 20–30 minutes to let flavors mingle.
  7. Serve: Spoon over crisp romaine or butter lettuce, wrap in lettuce cups, or enjoy as is. A squeeze of fresh lemon right before serving brightens it up.