I call this feta chicken salad “way healthier” because it uses very little mayonnaise and instead adds creaminess and tang from sour cream and feta cheese. The dill adds a nice herby touch along with celery and red bell pepper for the crunch you’d also expect from a chicken salad. Here at Truce coaching this has become a new go-to favorite for lunches, and is especially easy to throw together when you bake up extra chicken ahead of time on a week you need it for other recipes. Serve with whole grain or homemade low-carb bread.
Let me know what you think–or if you try out a variation of your own making that you also enjoy. I’m always looking for new ideas to add to my low-carb cookbook.
Serves 5-6
Feta Chicken Salad Ingredients
1.5 lbs organic chicken breasts
3 Tbsp canola mayonnaise
1/2 cup + 1 Tbsp light sour cream or Greek yogurt
1/2 (8 oz) package light feta cheese, crumbled
1 Tbsp dried dill weed
2 large celery stalks, diced
1 red bell pepper, diced
1/2 small sweet onion, diced (1/3 cup)
Salt and pepper to taste
Feta Chicken Salad Directions
- Bake the chicken ahead of time (approximately 30-40 min in preheated 350 degree F oven.) Cool and shred.
- In a large bowl combine the mayo, sour cream or yogurt, feta cheese, and dill.
- Add the chicken, celery, bell pepper, and onion, and mix all ingredients to combine well.
- Season with salt and pepper, and refrigerate 30 minutes, or serve immediately.
