For the salad:
• 2 cups cooked and shredded chicken (grilled chicken works great!)
• ½ cup crumbled feta cheese
• ¼ cup finely chopped red onion
• ½ cup diced cucumber
• ½ cup cherry tomatoes, halved
• ¼ cup sliced Kalamata olives
• ¼ cup chopped fresh parsley
• ¼ cup toasted walnuts (optional, for crunch)
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For the dressing:
• ½ cup Greek yogurt (or mayonnaise for a richer flavor)
• 2 tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Salt and pepper to taste
Step-by-step instructions
Step 1: Prepare the chicken
If you If you haven’t already, cook and shred your chicken. You can use leftover grilled chicken, oven-baked chicken breasts, or even a grilled chicken for convenience. Once the chicken has cooled, shred it into pieces.
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Grilling Equipment:
the recipe on the next page
