Description
A low-carb, refreshing Mediterranean-inspired chicken salad featuring crisp cucumber, tangy olives, feta cheese, and a creamy lemon-Dijon dressing. Perfect for a light, satisfying keto lunch.
Ingredients
1.5 lbs cooked chicken breast, shredded
1 large cucumber, chopped
1/2 red onion, finely chopped
1 cup Kalamata olives
1 cup crumbled feta cheese
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1 lemon, juiced
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Instructions
Cook chicken breast until fully cooked, shred into bite-sized pieces
Chop cucumber and red onion, combine in a large bowl
Add olives and crumbled feta to the bowl
In a separate bowl, whisk mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth
Pour dressing over chicken and vegetable mixture
Gently toss to coat, cover, and refrigerate for at least 30 minutes before serving
Notes
For extra freshness, add chopped parsley or dill
Serve with chopped hard-boiled eggs if desired
Dress salad just before serving to maintain crunch
Store leftovers in a covered container in the refrigerator for up to 2 days