Mediterranean Chicken Salad Sandwich
This Mediterranean chicken salad pairs shredded rotisserie chicken with a creamy Greek yogurt dressing, fresh dill, feta, and crisp vegetables. It comes together in minutes and keeps well for meal prep.
This Mediterranean chicken salad pairs shredded rotisserie chicken with a creamy Greek yogurt dressing, fresh dill, feta, and crisp vegetables. It comes together in minutes and keeps well for meal prep.
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In a large mixing bowl, add the plain Greek yogurt.
Grate one clove of garlic directly into the bowl.
Zest half a lemon into the bowl, then squeeze the juice from the same half into the bowl.
Finely chop the fresh dill and add it to the mixture.
Dice the mini cucumbers and add them to the bowl.
Finely dice a quarter of a red onion and add it to the bowl.
Shred or chop the cooked rotisserie chicken and add it to the bowl.
Add the crumbled feta cheese.
Season with salt and pepper to taste.
Mix all ingredients together until well combined.
Serve the chicken salad on toasted bread to make a sandwich.
Refrigerate in an airtight container for up to 3 days. Assemble sandwiches just before eating to prevent bread from becoming soggy.
Yes. Store the salad in an airtight container in the fridge for up to 3 days. Add it to bread or greens just before serving to prevent sogginess.
Sour cream, mayonnaise, or a mix of both work well. Adjust the lemon juice to taste if using mayo.
Yes. Omit it or substitute with crumbled goat cheese, ricotta salata, or simply skip the cheese entirely.
The salad itself is gluten-free. Use gluten-free bread if making sandwiches, or serve on greens or rice cakes.
Dice vegetables into small, uniform pieces and pat them dry before mixing. Don't add the salad to bread until just before eating.
