Chicken salad meets Greek chicken gyros! This is the perfect summer, veggie packed chicken salad. It's great for lunch or a healthy dinner.
Ready in: 30minutes
1lbboneless skinless chicken breasts, cooked, chilled to cool and diced*
1cupdiced cucumbers(I use mini)
3/4cupsliced grape tomatoes(I sliced each into 3 slices)
1/2cupfeta cheese, crumbled
1/3cupchopped red onion
1/4cupdiced Kalamata olives
1/2cupnon-fat plain greek yogurt
1Tbspchopped fresh dill(or 1 tsp dried)
1Tbspchopped fresh parsley(or 1 tsp dried)
1Tbsplemon juice, preferably fresh
Salt and freshly ground black pepper, to taste
FOR THE SANDWICHES: To a mixing bowl add, diced chicken, cucumbers, tomatoes, feta cheese, red onion, Kalamata olives and sliced almonds. Add dressing and toss to evenly coat.
Serve over bread, rolls, croissants, wraps, or in pita pockets.
FOR THE DRESSING: In a mixing bowl, whisk all of the dressing ingredients together to blend and season with salt and pepper to taste.
*To cook the chicken I placed the raw chicken in the slow cooker, added 2 cups low-sodium chicken broth and a bit of salt and fresh ground black pepper then covered with lid and cooked on low heat until cooked through about 3 - 4 hours.
For best results serve within 3 hours of preparing (for best crunchiness of cucumbers and almonds), store in refrigerator.
Nutrition estimate is for chicken salad portion only, no bread or other.