Best Ever Greek Chicken Salad

Have you tried my Greek Chicken Salad yet? It lives up to the name of being the best chicken salad that I've ever tasted. Difficult to photograph (seriously, this was my 5th attempt and I'm still not thrilled), as all chicken salads are, but easy to eat... all day, every day. It is the kind of recipe that each time I pass through the kitchen, I'm lured into getting another forkful.

I can hear my mother now from my teenage years: "Di, keep the refrigerator door shut. You'll let out all the cold air."

To make it even easier, I use two gadgets that take just about all the work out of it: my vegetable chopper and my chicken shredder. I've used these products so often since purchasing them that I don't think I could return to the knife when making this recipe. Once you use them, they go right in the dishwasher for quick clean-up.

Great with crackers, in a lettuce wrap, or on a piece of toasted sourdough bread. I know you'll find this Greek Chicken Salad as amazingly addictive as I do. The perfect lunch. No, really, I mean it when I say this has become somewhat of an addiction. We ran out of Greek Chicken Salad yesterday, and all night, I wondered when I should make it again. Will I get tired of it if I make it again too soon? Will it lose its appeal? Somehow, I doubt it, and I already have the chicken in the oven and the veggies ready to go this morning for my next batch.

Best Ever Greek Chicken Salad

2 boneless, skinless chicken breasts (or 1 rotisserie chicken)

Poultry seasoning and salt

1/3 c. small diced red pepper, about 1/2 of pepper (I used the mini red and orange peppers in the photo)

1/3 c. small diced celery, about one large stalk

1/3 cup small diced red onion

1/4 cup diced kalamata olives, or 14 olives

1/4 cup diced jarred banana pepper slices (I really like these Jeff's Garden)

3/4 of a bottle (about 8 oz.) of Greek salad dressing, or to taste. (I use Marie's Greek Vinaigrette from the refrigerator section by the produce and think it's key to this recipe). You might need to add more as it sits or the next day, as the chicken will absorb the dressing.

1/2 cup feta cheese, crumbled, or more to taste

(These are all approximate amounts; use the amounts that you enjoy! You can also mix up the veggies and add cucumber, sun-dried tomatoes, and even 1/2 c. cottage cheese to add more protein.)

First, bake the chicken. I sprinkle the chicken breasts with salt and poultry seasoning and bake at 350 degrees for around 50 minutes or until the thermometer reaches at least 165 degrees (I prefer mine a bit over). Then shred (I use this shredder) and set aside. While cooling, chop all the vegetables.

I use a vegetable chopper (with the smaller squares) to chop the red pepper, celery, onion, olives and banana peppers. Add to large bowl. Then add in the cooled chicken and Greek dressing. Top with feta cheese and mix together gently. Store in the refrigerator.
*Note, if you're going to use this over multiple days, keep the chicken and veggies separate and add the Greek Vinaigrette and feta cheese when ready to serve.

Serves 6-8