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Tender cubed chicken, feta cheese, celery, black olives, red and green onions, mayonnaise, and spicy brown mustard.
Chicken salad is something I love to have on hand. It’s simple, flavorful, and fast. Chicken salad requires very few ingredients to make it shine. On the flip side, you can add a bunch of not-so-traditional ingredients and make it something new and unique. Which is a great change-up for any lunch. For this recipe, I take my classic standard chicken salad recipe and add in black olives and feta cheese. The salt from the olives and the creamy tang from the feta is like a surprise in every bite. Check out my tips and tricks below for the best chicken and feta salad. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST CHICKEN AND FETA SALAD
chicken: chicken salad is simple. which means everything needs to be executed correctly. used leftover or dried-out pieces of chicken that need a little revival. be warned adding dry chicken into a chicken salad can only do so much. aim for tender and juicy pieces.
mince: bite-sized pieces make for the best sandwiches. when mincing your vegetables and cubing your chicken think about cutting it pretty small. small pieces allow for the chicken to feel more cohesive and structurally put together. larger chunks tend to fall off.
herbs: chicken salad is meant for fresh herbs. when I’m overflowing with herbs i like to add them all to my chicken salad. seasoned similarly like chicken it really holds up well.
watery salad; watery salad usually comes from the moisture in the celery and onions. sometimes when we’re prepping ahead and waiting for the chicken to cook we want to combine everything together and add in the chicken later. combining the ingredients too soon will result in a watery salad. wait till all the ingredients are ready then combine them together. that way when the celery and onion release their water its the chicken will absorb it making it even more flavorful. hot chicken added to cold mayo can also result in a watery and thin salad.
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