Greek Dill Chicken Salad
This Greek Dill Chicken Salad recipe is a flavorful and refreshingly light meal filled with chicken, fresh vegetables, and Feta cheese covered in a dill Greek yogurt. Perfect to enjoy with Naan bread, crackers, or on bread as a sandwich.
Greek Chicken Salad Sandwich
Fresh, zesty, and absolutely packed with flavor—this Greek Dill Chicken Salad is everything you love about Mediterranean food in a cool, creamy bite. It’s made with fresh ingredients, bursts of lemon and dill, and tender chicken—perfect as a chicken salad sandwich, over a bed of greens as a salad, or served with pita for a light summer dinner.
Why You Will Love This Recipe
Quick and easy recipe – Comes together in just 15 minutes!
Light yet filling – Great for warm days when you want something satisfying but not heavy.
Versatile serving options – Scoop it into lettuce wraps, sandwiches, or enjoy it as-is.
Made with fresh ingredients – No fillers, no fuss—just real, wholesome food.
Perfect for meal prep – Stays delicious in the fridge for several days.
Ingredients
- Chicken – I always use my easy Crockpot Shredded Chicken recipe. Shredded rotisserie, grilled, or baked chicken all work well. For a vegetarian option, try canned chickpeas.
- Sliced Olives – Kalamata or black olives add a salty bite. Green olives work in a pinch.
- Red Onion – Adds crunch and sharpness. Swap with green onions for a milder flavor.
- Grape Tomatoes – Juicy and sweet. Cherry tomatoes or chopped Roma tomatoes are good alternatives.
- Cucumbers – Crisp and refreshing. English or regular cucumbers both work well.
- Dill – Fresh or dried. If you’re out, parsley adds a mild, herby flavor.
- Mayonnaise – This adds so much creaminess.
- Greek Yogurt – Tangy and protein-packed. A good substitute would be sour cream for a similar flavor.
- Red Wine Vinegar – Bright and bold. Apple cider vinegar or white wine vinegar are easy swaps.
- Lemon Juice – Adds fresh zest.
- Dried Oregano – Classic Greek herb that I think helps bring all the flavors together.
- Salt – Adjust to taste.
- Minced Garlic – If using garlic powder, reduce to 1 teaspoon.
- Feta Cheese – Crumbly and salty.
Step-by-Step Instructions
- Shred the chicken – Start with cooked, cooled chicken and shred it into bite-sized pieces.
- Chop the veggies – Dice the red onion, halve the grape tomatoes, and chop the cucumber into small chunks.
- Whisk the dressing – In a bowl, combine mayonnaise, Greek yogurt, red wine vinegar, lemon juice, minced garlic, dill, dried oregano, and salt. Mix until smooth and creamy.
- Toss it all together – In a large bowl, add the shredded chicken, veggies, sliced olives, and feta. Pour the dressing over everything and mix until well coated.
- Chill (if you can wait!) – For the best flavor, refrigerate for at least 30 minutes to let everything meld. But it’s totally delicious right away too!
- Serve and enjoy – Scoop it into pita, pile onto a salad, or make a satisfying chicken salad sandwich!
*See the recipe card at the bottom of the page for detailed instructions and a list of ingredients.
Frequently Asked Questions
Serve them with chips, sliced fruit, or a light side salad. Pita chips or veggie sticks also make great companions.
Yes, canned chicken works in a pinch. Just drain well and fluff it with a fork before using.
Storage Options
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Do not freeze: The yogurt-based dressing doesn’t thaw well and may separate.
Meal prep tip: When making this into a sandwich or to top on a salad, add lettuce right before serving to prevent it from wilting.
Helpful Tips
Let it chill – Letting the salad sit in the fridge for at least 30 minutes helps the flavors meld beautifully.
Don’t overdress – Avoid adding any lettuce until you are ready to serve to prevent sogginess.
Double the batch – This keeps well in the fridge and makes an easy grab-and-go lunch.
More Salad Recipes
Have you tried this recipe? Please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Greek Dill Chicken Salad
Ingredients
- 4 cups chicken cooked and shredded
- 1 cup cucumbers diced
- 1 cup grape tomatoes halved
- 1/2 cup black olives sliced
- 1/4 cup red onion chopped
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 teaspoons red wine vinegar
- 2 teaspoons lemon juice
- 1 tablespoon fresh dill or 1 teaspoon dried
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt or to taste
- 1/2 cup Feta cheese
Instructions
- Prepare the chicken: Shred your cooked chicken into bite-sized pieces and place in a large mixing bowl.
- Chop the vegetables: Dice red onion, halve grape tomatoes, and chop cucumbers into small chunks.
- Make the dressing: In a separate bowl, whisk together Greek yogurt, mayonnaise, red wine vinegar, lemon juice, garlic, dill, oregano, and salt until creamy and smooth.
- Combine the salad: Add the olives and chopped vegetables to the bowl with the chicken. Pour the dressing over the top and gently toss until everything is evenly coated.
- Chill (optional): For best flavor, refrigerate for at least 30 minutes before serving. This helps the flavors meld together.
- Enjoy: When ready to serve, sprinkle with Feta cheese. Serve cold in a pita, over greens, with crackers, or as a delicious chicken salad sandwich.
Notes
- To reduce the strong flavor from the onions, soak them in cold water for 5 minutes before adding to the salad.
- After testing several different options, I thought an equal balance of mayo and Greek yogurt tasted the best but you can add more or less of each to your personal preference.
- You can use Garlic Powder instead of minced. Just reduce to 1 teaspoon.
- Store in an airtight container for up to 4 days in the refrigerator.
