This Greek Chicken Salad is delicious, packed with protein and one of the best meals to meal prep. This is a great mayo-free chicken salad to make and it is a great option for anyone who loves Greek Salad and is looking for a healthy lunch idea.

Chicken salad is one of the most underrated things to make to keep on hand for easy meals. I personally am not a huge mayo lover so sometimes chicken salad is like the forgotten child for lunch options with me. But this version? Not so much! I am absolutely obsessed with this Greek Chicken Salad right now.

It took a few tries to figure out the the perfect ratio for this salad, but I finally nailed it. You want chickens salad to be creamy but not too creamy. Flavorful and with a little crunch from the mix-in’s and it shouldn’t be soggy after a day because you want it to be on point texture and taste wise for a few days.

This Greek Chicken Salad is one of the most delicious lunches to prep and have that is packed with protein, flavor and really versatile to eat. You can have it in lettuce cups, with crackers on your favorite bread, anything you’d like.

You can also really switch up the mix-in’s here based off preference or what you have on hand. This line up for the mix-in’s is so good! But you can add in others, omit some and make it work for you!

I cannot wait to hear what you think of this recipe.  hope you love it as much as we do. And it makes lunch time 100x easier during the week. This is so easy to pack for school, work and it’s one of those meals you can spoon and eat on the go.

What main ingredients you need to make Greek Chicken Salad:

  • Cooked chicken – buy rotisserie chicken to save time. You can use a mix of white and dark meat for this recipe
  • Cherry tomatoes – okay so when I make this for myself, I skip the tomatoes!! I’m not a huge fan of tomatoes. I like to sub banana peppers or something instead but I know tomatoes are a Greek salad staple
  • Seedless cucumbers – I usually buy the seedless mini cucumbers and they are so good for this! And for my kids – they love snacking on them
  • Kalamata olives – I love adding these in for flavor
  • Greek yogurt – I used non-fat but really you can use any plain greek yogurt you’d like
  • Feta cheese crumbles – this with the dressing is so tangy and a little salty from the feta – so so good!

How to make Greek Chicken Salad:

  1. Add the chicken, tomatoes, cucumbers and olives to a large bowl
  2. In a small bowl, whisk together yogurt, lemon, and herbs together until combined
  3. Pour yogurt on top of the chicken mixture and evenly mix then fold some feta cheese crumbles in and serve
  4. I love serving this with these crackers, over lettuce wraps, toast, anything you’d like!

FAQs and tips on making Greek Chicken Salad:

  • Can I use mayonnaise instead of yogurt? Yes of course! If you prefer mayo over yogurt, you can use that instead or even do a mix of both.
  • How long does this salad stay good for? In the fridge for up to 5 days in an airtight container.
  • How do you recommend serving this? With crackers, on lettuce wraps, scooped up with crackers, anything you’d like.
  • Should I use dark meat or white meat? Either works! I like to do a blend or dark meat and white meat. You can either make the chicken yourself or buy rotisserie chicken to save time.
  • Can I add other herbs to this? Yes absolutely. Dill, fresh mint or any other herbs you like are all great in this Greek salad.

A few other delicious lunch ideas to prep:

Turkey Waldorf Salad

Tuna Salad Nori Wraps (paleo!)

Meal Prep Greek Chicken Salads

Easy Thai Chicken Salad

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Greek Chicken Salad Without Mayo

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This Greek Chicken Salad is delicious, packed with protein and one of the best meals to meal prep. This is a great mayo-free chicken salad to make and it is a great option for anyone who loves Greek Salad and is looking for a healthy lunch idea.

  • Prep Time: 10 mins
  • Total Time: 10 mins

Yield: Serves 4-5 1x

Ingredients

Scale
  • 3 1/2 cups cooked chicken, shredded
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup seedless cucumbers, chopped
  • 1/3 cup pitted kalamata olives, chopped
  • 1/2 cup greek yogurt (I used non-fat)
  • 1/2 lemon, juiced
  • 1 tablespoon red wine vinegar
  • Sea salt to taste
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup feta cheese crumbles

Instructions

  1. Add the chicken, tomatoes, cucumbers and olives to a large bowl
  2. In a small bowl, whisk together yogurt, lemon, and herbs together until combined
  3. Pour yogurt on top of the chicken mixture and evenly mix then fold some feta cheese crumbles in and serve
  4. I love serving this with these crackers, over lettuce wraps, toast, anything you’d like!

Notes

*Store leftovers in fridge for 5 days

  • Author: Rachel