Whole30 Greek Chicken Salad is a flavorful twist on a traditional dish that we all know and love. Perfect for lunch or dinner, this dish has maximum taste and texture, but without a lot of work. Dairy-free, Paleo, Whole30 compliant, it is a satisfying meal that you will find yourself making over and over.
You guys always ask me where I get my recipe ideas….and today, I can tell you that this recipe was inspired by Mother Nature. Specifically, her decision to bless San Diego with a heatwave that seems to be going on and on. And on. And on….
I don’t want to go outside. I won’t want move off of my couch. And I most definitely DO NOT want to turn on my oven or stove to cook something. Nopenopenopenope.
So, my temporary breakup with my oven has forced me to get a bit creative come mealtime. Hence the birth of Whole30 Greek Chicken Salad.
My husband has always been a big fan of Greek flavors. He loves falafels and “tzatziki” might as well be his middle name. My Sheet-Pan Greek Chicken and Veggies is one of his favorite TNN meals, which (after Mother Nature) sparked the idea of a Greek-style chicken salad.
I skipped the mayo for super simple (and yummy) tzatziki sauce and added in all all kinds of delicious veggie goodness to flavor this twist on a classic recipe. Whole30 Greek Chicken Salad may have been inspired by the heat of summer, but it is going to a year-round recipe in the tNN house.
Whole30 Greek Chicken Salad
Whole30 Greek Chicken Salad is a flavorful twist on a traditional dish that we all know and love. Perfect for lunch or dinner, this dish has maximum taste and texture, but without a lot of work. Dairy-free, Paleo, Whole30 compliant, it is a satisfying meal that you will find yourself making over and over.
ingredients:
2/3 cup full fat coconut milk
Juice of 1 lemon
2 tablespoons fresh dill or 1/2 tablespoon dried
1/2 cup peeled, deseeded and chopped cucumber
1-2 cloves garlic, or to taste
1/2 teaspoon salt
2 tablespoons tapioca starch (optional, * see notes)
4 cups chopped cooked chicken
8 cherry tomatoes, chopped
1/4 cup kalamata olives, roughly chopped
1/2 cup canned artichoke hearts packed in water, drained well and roughly chopped
2 large handful spinach, roughly chopped
black pepper to taste
instructions
- To make the tzatziki sauce, combine the coconut milk, lemon juice, dill cucumber, garlic, salt and tapioca starch* in a blender. Blend until smooth.
- In a large bowl, combine chicken, chopped tomatoes, olives, artichoke hearts, and spinach. Add tzatziki sauce to the bowl and toss a few times to coat all of the ingredients.
- Taste and add black pepper and more salt if desired.
- Enjoy immediately or store in the fridge for up to 4 days.
NOTES:
Tapioca starch is an optional ingredient that helps to thicken the sauce. You can also thicken the sauce without the starch by chilling for 1 hour in fridge prior to adding to the rest of the salad.
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