I’m a big fan of chicken salad, and as long as it’s not made with Miracle Whip (gag), I’m not really picky about ingredients. I love grapes and walnuts, apples and celery, pickles and onions, and well, just about anything else! I had never had this Greek version and was excited to give it a whirl.
This salad was pretty good as is, although I did add a bit more salt and pepper, as well as an extra squeeze of lemon. It was very moist (almost too moist for me) from the shredded cucumber, so you could possibly hold back on some of the Greek yogurt to save some more calories. If you don’t have a rotisserie chicken handy, I think 8-10 ounces of shredded, cooked chicken breasts would just about be equivalent to two cups. Overall, a wonderful take on chicken salad and would be wonderful in a nice warm pita.
Sorry I didn’t have any pita chips for the picture. I ate all of them! :-/ My daughter was nice enough to share her olives for the picture. She’s very protective of her olives!
Original recipe from Cooking Light Magazine.