Ingredients
Equipment
Method
Preparation Steps
- Wash and dice the cucumber, then set it aside.
- Finely mince the red onion and crumble the feta cheese.
- Chop fresh dill if using for assembly.
- In a medium mixing bowl, combine 1/2 cup mayonnaise and 1/2 cup Greek yogurt, whisking until smooth.
- Gradually add lemon juice, Dijon mustard, garlic powder, and Greek seasoning to the dressing.
- Drain canned chicken thoroughly and add it to the dressing, folding gently.
- Incorporate diced cucumber, minced red onion, crumbled feta, olives, and chopped dill.
- Cover and refrigerate the salad for at least 30 minutes before serving.
Nutrition
Notes
For meal prep, add cucumbers just before serving to maintain their crunch. This salad is best enjoyed chilled.
