Description
These Greek Chicken Salad Sandwiches are a delightful mix of tender chicken, crisp cucumbers, juicy tomatoes, tangy feta, and more, all tossed in a creamy yogurt dressing. Perfect for a light and flavorful meal!
Ingredients
Units
Scale
For the Salad:
- 1 lb boneless skinless chicken breasts, cooked, chilled, and diced
- 1 cup diced cucumbers (mini cucumbers work well)
- 3/4 cup sliced grape tomatoes
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped red onion
- 1/4 cup diced Kalamata olives
- 3 Tbsp sliced almonds (optional)
For the Dressing:
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup sour cream
- 1 clove garlic, minced
- 1 Tbsp chopped fresh dill (or 1 tsp dried)
- 1 Tbsp chopped fresh parsley (or 1 tsp dried)
- 1 Tbsp lemon juice, preferably fresh
- Salt and freshly ground black pepper, to taste
Instructions
- FOR THE SALAD: Combine diced chicken, cucumbers, tomatoes, feta cheese, red onion, Kalamata olives, and almonds in a mixing bowl. Add dressing and toss to coat evenly.
- Serve over bread, rolls, croissants, wraps, or in pita pockets.
- FOR THE DRESSING: In a separate bowl, whisk together Greek yogurt, sour cream, garlic, dill, parsley, lemon juice, salt, and pepper.
Notes
- To cook the chicken, place raw chicken in a slow cooker with 2 cups low-sodium chicken broth, salt, and pepper, then cook on low for 3-4 hours.
- For best results, serve within 3 hours of preparation to maintain crunchiness of cucumbers and almonds. Store in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
