Description
A vibrant, low-carb Mediterranean-inspired chicken salad with crisp veggies, zesty lemon-dill dressing, and creamy feta. Quick, keto-friendly, and perfect for healthy lunches.
Ingredients
2 cups cooked chicken (shredded or diced)
1 cup mayonnaise
1/2 cup Greek yogurt (full-fat)
1/4 cup diced red onion
1 cup diced cucumber
1/2 cup chopped fresh dill
1 tbsp fresh lemon juice
1 clove garlic (minced)
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
1 tbsp olive oil (for drizzling)
Instructions
Cook and shred chicken breasts (about 20 minutes)
In a large bowl, mix mayonnaise, Greek yogurt, lemon juice, garlic, dill, oregano, and black pepper
Add red onion, cucumber, and olive oil to the dressing
Fold in shredded chicken
Chill salad for 30 minutes
Before serving, stir in Kalamata olives and crumbled feta cheese
Serve on a bed of arugula or with keto-friendly greens
Notes
Use rotisserie chicken for convenience
Omit feta for vegan version
Add cherry tomatoes for extra freshness
Best served at room temperature
Store in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Chopping/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 10g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg