Feta Chicken Salad Recipe
This Feta Chicken Salad is a creamy, flavorful twist on the classic. Packed with tender shredded chicken, crunchy veggies, and tangy feta, it’s a protein-rich, no-cook meal perfect for lunch, meal prep, or an easy dinner.
It’s satisfying, fresh, and comes together in just minutes.
Why You’ll Love This Recipe
Easy to make – Just mix, chill, and serve!
Great for meal prep – Keeps well in the fridge for days.
Loaded with texture – Crunchy celery, creamy mayo, crumbly feta, and tender chicken in every bite.
Versatile – Serve it on sandwiches, wraps, crackers, or even lettuce cups.
Flavor-packed – Herbs and garlic powder give it a Mediterranean-inspired flair.
Key Ingredients
Cooked Chicken – Use rotisserie, poached, or leftover chicken — shredded for the best texture.
Feta Cheese – Adds a salty, creamy punch that takes it beyond basic chicken salad.
Red Bell Pepper & Celery – For crunch, sweetness, and freshness.
Red Onion – Adds a slight bite and sharpness.
Dried Dill & Oregano – Elevate the flavor with herbaceous notes.
Mayonnaise – Creates a rich, creamy base to bind everything together
Feta Chicken Salad
Ingredients:
3 cups cooked chicken, shredded
½ small red onion, diced
½ red pepper, diced
3 celery stalks, diced
½ cup mayo
½ cup feta crumbles
2 teaspoons dried dill
1 teaspoon dried oregano
½ teaspoon garlic powder
1/2 teaspoon black pepper
Salt to taste
Instructions:
In a large mixing bowl, combine the shredded chicken, diced red onion, red bell pepper, and celery. Toss gently until well mixed.
In a separate small bowl, whisk together the mayonnaise, feta crumbles, dried dill, oregano, garlic powder, black pepper, and a pinch of salt until smooth and creamy.
Pour the mayo-feta mixture over the chicken and veggie blend. Stir until everything is evenly coated.
Cover and refrigerate for at least 1 hour to let the flavors fully develop. Serve chilled on sandwiches, lettuce wraps, or with crackers.
Tips and Shortcuts
Use rotisserie chicken to save time.
Pre-chop your veggies for quick assembly throughout the week.
No mayo? Try Greek yogurt for a lighter, tangier version.
Add lemon juice for a pop of acidity.
Double the batch for lunches all week long!
Nutrition Information
(Per serving, based on 4 servings)
Calories: ~290 | Protein: ~24g | Fat: ~19g | Carbohydrates: ~5g | Fiber: ~1g | Sodium: ~500mg
Kitchen Equipment Needed
Mixing bowls (1 large, 1 small)
Spoon or spatula for mixing
Knife and cutting board
Measuring spoons/cups
Airtight container for storage
Recipe Swaps and Variations
Dairy-Free? Skip the feta or use a dairy-free feta alternative.
Low-Fat Option: Replace some or all of the mayo with Greek yogurt.
Add-ins: Try sliced grapes, chopped apples, or sunflower seeds for texture.
Spicy Kick: Add a pinch of cayenne or a dash of hot sauce.
Extra Herbs: Fresh dill or parsley adds brightness and color.
How to Store Leftovers
Store in an airtight container in the refrigerator for up to 4 days.
Do not freeze — the mayo and feta may separate when thawed.
Stir before serving again to re-incorporate the dressing.
Food and Drink Pairings
Serve with:
Crackers or pita chips
Stuffed into pita or tortilla wraps
On a bed of lettuce or in lettuce cups
With cucumber or bell pepper slices
Drinks:
Iced tea with lemon
Sparkling water with cucumber
Light white wine like Sauvignon Blanc
Fresh lemonade
Frequently Asked Questions:
Can I make this chicken salad ahead of time?
Yes! It actually tastes better after it’s been chilled for an hour or more.
Is this gluten-free?
The salad itself is naturally gluten-free — just watch what you serve it with (wraps, bread, etc.).
Does it need to be served cold?
It’s best served chilled, but you can enjoy it at room temperature too.
Is this keto-friendly?
Yes, this recipe is low in carbs and high in protein and fat — great for keto diets.
Can I use canned chicken?
Yes, drained canned chicken works well in a pinch.
What’s the best way to shred chicken?
Use two forks, your hands, or a stand mixer with the paddle attachment for quick shredding.
Can I use fresh herbs instead of dried?
Definitely — use 3x the amount of fresh herbs compared to dried.
How can I lighten the dressing?
Swap half (or all) of the mayo with plain Greek yogurt or mashed avocado.
How do I keep it from being too salty with the feta?
Taste before adding extra salt, since feta and bouillon (if used in chicken) already add sodium.
Can I add nuts or seeds?
Absolutely! Sliced almonds, walnuts, or sunflower seeds add great crunch.