Go Back

Chicken Salad Chick Greek Goddess

A delightful twist on traditional chicken salad with bright Mediterranean flavors, perfect for summertime or as a refreshing lunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds chicken tenders Can substitute with chicken breasts if needed.
  • 32 ounces low-sodium chicken stock
  • 0.5 cup Duke’s mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 2 teaspoons lemon juice
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon thinly sliced black olives
  • 0.25 teaspoon oregano
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper

Method
 

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

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Avoid freezing mayonnaise; consider freezing just the shredded chicken and adding fresh ingredients later.