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.
Why whole30 greek chicken salad?
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 this Greek Chicken Salad.
Full of Greek flavors
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.
Veggie goodness
I skipped the mayo for super simple (and yummy) tzatziki sauce and added in all kinds of delicious veggie goodness to flavor this twist on a classic recipe.
This 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.
Other delicious that you will adore…
- Mushroom Lentil Pasta
- Baked Pasta with Eggplant
- Pumpkin Pasta Sauce (quick & easy)
- One-Pot Cheesy Butternut Squash Pasta
Loving this Whole30 Greek chicken salad and hungry for more?
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Whole30 Greek Chicken Salad
Ingredients
- 2/3 cup full fat coconut milk
- 1 lemon juice
- 2 tablespoons fresh dill or 1/2 tablespoon dried
- 1/2 cup cucumber peeled, deseeded and chopped
- 1 cloves garlic, or two 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 handfuls 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
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
This recipe reminded me of my trip to Greece – yum!