Feta Chicken Salad

by Jessica | January 25, 2026 12:35 pm

you guys, I’m obsessed with this salad and I need to tell you why

So last summer I was trying to meal prep for the week because I kept spending like $15 every day on lunch and my bank account was crying. I wanted something that wasn’t boring chicken and rice because I’d rather starve than eat plain chicken breast for the fifth day in a row, you know?

I remembered my coworker Sarah always brought this amazing-smelling salad with feta and I was like “I need that recipe.” She sent me a photo of her handwritten recipe card and half of it was smudged but I figured it out. Made it that Sunday and literally ate it for lunch four days straight and didn’t even get sick of it.

The feta makes everything better. Trust me.

Why this recipe actually works

The feta[1] adds so much flavor that you barely need any dressing which means it’s not a soggy mess by day three of meal prep

You can use rotisserie chicken or leftover chicken or whatever and it still tastes amazing so it’s perfect for using up stuff in your fridge

It’s filling enough to actually keep you full until dinner instead of those salads where you’re hungry again in like an hour

Everything can be prepped ahead and assembled when you’re ready to eat so you’re not stuck eating wilted lettuce

The combination of crunchy vegetables and creamy feta and juicy chicken hits all the texture things your brain wants in a meal

ingredients (with my notes) Feta Chicken[2] Salad

| Ingredient | Amount | Notes |
|————|——–|——-|
| Cooked chicken breast | 2-3 cups, diced | Rotisserie chicken is your friend here |
| Feta cheese | 1 cup, crumbled | Get the block and crumble it yourself, tastes better |
| Cherry tomatoes | 2 cups, halved | Or grape tomatoes, whatever’s on sale |
| Cucumber | 1 large, diced | English cucumbers are less watery |
| Red onion | 1/2 medium, diced | Soak it in cold water if you hate raw onion breath |
| Kalamata olives | 1/2 cup, sliced | The pitted kind unless you want to pit them yourself |
| Romaine lettuce | 1 head, chopped | Or mixed greens, I’m not picky |
| Olive oil | 1/4 cup | The good stuff if you have it |
| Lemon juice | 2-3 tablespoons | Fresh is better but bottled works |
| Dried oregano | 1 teaspoon | Greek seasoning also works |
| Garlic powder | 1/2 teaspoon | Or one real garlic clove if you’re fancy |
| Salt and pepper | To taste | Don’t skip the pepper, it matters |

how to make it (step-by-step but like, casual)

First thing, if you’re using raw chicken, cook it however you want. I usually just season it with salt and pepper and bake it at 375°F for like 25-30 minutes until it’s done. Let it cool before you dice it or you’ll burn your fingers. Ask me how I know.

If you’re smart and bought a rotisserie chicken, just shred or dice that up. Way easier.

Okay so prep all your vegetables. Dice the cucumber, halve the cherry tomatoes, dice the red onion, chop the lettuce. I do this while listening to a podcast because otherwise it’s boring.

If you’re meal prepping, stop here and put everything in separate containers. Seriously. Don’t mix it all together yet or it’ll get soggy and sad.

For the dressing, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a small jar or bowl. I use a jar with a lid so I can just shake it. Less dishes.

When you’re ready to eat, throw the lettuce in a big bowl. Add the chicken, tomatoes, cucumber, red onion, olives, and feta on top.

Pour the dressing over everything and toss it all together. I use tongs for this but you can use whatever.

Taste it and add more salt or lemon juice if it needs it. Mine always needs more lemon but that’s just me.

tips & variations (because I make this constantly)

Make it Greek: Add some chickpeas and use Greek yogurt mixed with lemon juice instead of the olive oil dressing. More protein, less calories, still delicious.

Spicy version: Add some sliced pepperoncini or a pinch of red pepper flakes to the dressing. My boyfriend does this and it’s actually really good.

Grain bowl style: Serve it over quinoa or rice instead of lettuce if you want something more filling. I do this when I have a long day and know I’ll be starving.

Different cheese: If you can’t find feta or don’t like it (are you okay?), try goat cheese or even mozzarella pearls. Not the same but still good.

storage (and a confession)

If you’re meal prepping, keep everything separate in containers and assemble each day. The lettuce and veggies will stay fresh for like 4-5 days this way.

If you already mixed it all together, it’ll last maybe 2 days in the fridge before the lettuce gets weird. The dressing makes everything wilt faster.

Real talk though, I once made a huge batch of this for a potluck and only half of it got eaten. Brought the rest home and forgot about it in the back of my fridge. Found it like a week later and it was basically soup. The lettuce had completely disintegrated lol. So yeah, don’t do that.

The chicken and veggies by themselves (without lettuce) will last about 4 days in the fridge. The dressing keeps for like a week in a jar.

nutrition facts (per serving, about 4 servings)

Calories – ~380

Fat – 22g

Carbohydrates – 12g

Protein – 35g

Sugar – 5g

Sodium – 680mg

Pretty solid macros honestly. High protein, not too many carbs, and the fats are mostly from the olive oil and cheese so whatever.

questions people always ask me

Can I use a different type of cheese?

Yeah but it won’t taste the same. Feta has that tangy salty thing that really makes this salad work. If you absolutely can’t do feta, try goat cheese or even shaved Parmesan. My sister uses blue cheese sometimes and says it’s good but I haven’t tried it because blue cheese smells weird to me.

How do I keep the lettuce from getting soggy?

Don’t add the dressing until right before you eat it. And if you’re meal prepping, keep the lettuce completely separate from everything else. I learned this the hard way after ruining like three days worth of lunches.

Can I make this without chicken?

Sure, add more chickpeas or white beans or whatever protein you want. Grilled shrimp would be amazing in this. I’ve also done it with hard boiled eggs when I was too lazy to cook chicken and it was fine.

Is this actually healthy or is it just salad?

I mean it’s definitely healthier than a burger and fries but it’s not like diet food. The feta and olive oil add up calorie-wise. But it’s got a lot of protein and vegetables so I’d say it’s pretty balanced. I eat it when I’m trying to be good but not trying to be miserable, you know?

Source URL: https://ladysuniverse.com/feta-chicken-salad/

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