Get ready to fall in love with Greek Chicken Salad Sandwiches—a fresh, flavorful twist on a classic lunch favorite that’s bursting with Mediterranean charm! These sandwiches are loaded with cool, crunchy cucumbers, tangy feta, briny olives, and juicy tomatoes, all folded into perfectly tender chicken and tossed in a dreamy Greek yogurt dressing. Every bite is like a sunshine-filled picnic on a warm Greek afternoon!
Why You’ll Love This Recipe
- Fresh Mediterranean Flavor: Every bite is a celebration of crisp veggies, creamy feta, and herby Greek yogurt dressing for a taste that’s bright and satisfying.
- Perfect for Meal Prep: Greek Chicken Salad Sandwiches can be made ahead and stored for effortless, grab-and-go lunches or easy weeknight dinners.
- Versatile & Customizable: Serve the chicken salad on your favorite bread, in pita pockets, on croissants, or even lettuce wraps for a lighter option.
- Packed with Protein: Thanks to lean chicken and Greek yogurt, this meal is as nutritious as it is delicious—fuel for your busy day!
Ingredients You’ll Need
I absolutely love how this ingredient list is straightforward, yet every addition brings something magical to the table—whether it’s for crunch, creaminess, or that spark of Mediterranean zest. Each bite brings together just the right balance of taste, texture, and vibrant color.
- Boneless Skinless Chicken Breasts (1 lb): Tender, juicy, and protein-packed, diced chicken forms the heart of these sandwiches—try leftover grilled chicken, rotisserie, or poached for extra convenience!
- Diced Cucumbers (1 cup, mini preferred): Crisp and refreshing crunch that lifts every bite—mini cucumbers are especially sweet and seedless, but regular will work too.
- Sliced Grape Tomatoes (3/4 cup): Bursting with juicy sweetness and vibrant color; slicing each tomato into 3 pieces helps them tumble perfectly into your salad.
- Feta Cheese (1/2 cup, crumbled): Salty and tangy, this unmistakable Greek staple ties all the flavors together. Don’t be shy—more feta means more flavor!
- Chopped Red Onion (1/3 cup): Adds a mild, zippy bite and a gorgeous pop of color.
- Diced Kalamata Olives (1/4 cup): These briny, purple gems bring a true Mediterranean touch—if you’re olive-obsessed, feel free to add a bit extra.
- Sliced Almonds (3 Tbsp, optional): For a delicate crunch and nutty finish that set these sandwiches apart. Toast the almonds for even more flavor.
- Non-Fat Plain Greek Yogurt (1/2 cup): The base of the creamy dressing, adding richness and a pleasant tang without the heaviness of mayo.
- Sour Cream (1/4 cup): Blends with the yogurt for a velvety, smooth texture and an extra luscious mouthfeel.
- Garlic (1 clove, minced): One small clove infuses the dressing with subtle, aromatic warmth.
- Fresh Dill (1 Tbsp, or 1 tsp dried): That classic Greek freshness—don’t skip it! Dill is key for that garden-bright flavor.
- Fresh Parsley (1 Tbsp, or 1 tsp dried): Adds even more color and herbaceous vibrancy.
- Lemon Juice (1 Tbsp, preferably fresh): The zesty acid brings the salad to life—use fresh lemon for the brightest flavor!
- Salt and Black Pepper, to taste: Seasoning is everything—add these at the end to make the flavors pop!
- Bread, Rolls, Croissants, Wraps, or Pita Pockets: Choose your favorite sandwich base—you truly can’t go wrong with any option!
Variations
One of my favorite things about Greek Chicken Salad Sandwiches is how easily you can make them your own. Whether you’ve got dietary requirements, a fridge in need of a clean-out, or a particular craving, this recipe is made for happy customizing.
- Lighter Version: Swap sour cream for extra Greek yogurt or use a dairy-free yogurt alternative for a lighter, even more protein-packed salad.
- Vegetarian Style: Use canned chickpeas in place of chicken, and add a dash more herbs for a totally satisfying meatless meal.
- Spicy Kick: Add a sprinkle of crushed red pepper or finely diced fresh jalapeño to give your Greek chicken salad sandwiches a zesty punch.
- Grain Bowl Twist: Skip the sandwich bread and serve the salad over quinoa, farro, or a bed of greens for a fork-and-knife Mediterranean bowl.
- Low-Carb or Keto Swap: Tuck the chicken salad into crisp butter lettuce leaves to make handheld lettuce wraps—refreshing and extra-crunchy!
How to Make Greek Chicken Salad Sandwiches
Step 1: Prepare the Dressing
Whisk together the Greek yogurt, sour cream, minced garlic, fresh dill and parsley, lemon juice, and a generous pinch of salt and black pepper in a medium bowl. This herby, tangy dressing is the ingredient that really brings these Greek Chicken Salad Sandwiches to life, so taste and adjust the seasoning to your liking!
Step 2: Combine Chicken Salad Ingredients
In a large mixing bowl, add your diced cooked chicken, cucumbers, grape tomatoes, crumbled feta, chopped red onion, Kalamata olives, and sliced almonds. If you’ve just cooked your chicken, let it cool fully first—this helps keep the veggies crisp and the dressing creamy, not runny.
Step 3: Toss Everything Together
Pour the yogurt dressing over the chicken mixture. Using a spatula or large spoon, gently toss until everything is evenly coated—try not to overmix, so the tomatoes, cucumbers, and feta stay beautifully intact and vibrant.
Step 4: Chill, Then Serve
If you’re not assembling sandwiches right away, cover the salad and refrigerate for up to 3 hours. The flavors meld together beautifully and the salad stays wonderfully crunchy! When ready to eat, spoon generously onto bread, pita, croissants, or lettuce for Greek Chicken Salad Sandwiches you’ll crave all week.
Pro Tips for Making Greek Chicken Salad Sandwiches
- Chicken Chilling Magic: Always let your chicken cool completely before dicing and mixing—this keeps the creamy dressing from thinning out and ensures the veggies stay crisp.
- Herb Power: Use fresh dill and parsley if possible—the punch of fresh herbs gives your Greek chicken salad sandwiches that “just picked from the garden” flavor you’ll crave!
- Almond Toasting: If you’re using sliced almonds, give them a quick toast in a dry skillet for 2-3 minutes until fragrant. It adds extraordinary crunch and a warm, nutty finish.
- Bread Matters: Serve on sturdy artisan rolls, toasted sourdough, or flaky croissants for next-level texture—don’t forget to lightly toast for best results!
How to Serve Greek Chicken Salad Sandwiches
Garnishes
Take your Greek Chicken Salad Sandwiches to the next level with a flourish of fresh dill, extra crumbled feta, or a sprinkle of lemon zest over the top right before serving. For a gorgeous pop, add a few slices of cucumber or halved grape tomatoes on top—your plate will look as vibrant as it tastes!
Side Dishes
Pair your sandwiches with crisp kettle chips, a simple Greek salad, or a medley of olives and marinated artichokes. For a lighter touch, a side of citrusy fruit salad or roasted potato wedges rounds out the meal perfectly and keeps those sunny Mediterranean vibes going strong.
Creative Ways to Present
Think outside the (sandwich) box! Spoon the chicken salad mixture into halved pita pockets for lunch-box friendly Greek Chicken Salad Sandwiches, or serve on a big platter with crostini, crackers, and fresh veggies for a party-perfect Mediterranean board. You can also mound it onto crisp lettuce cups for a dinner-worthy light meal.
Make Ahead and Storage
Storing Leftovers
Store leftover Greek Chicken Salad Sandwiches filling in an airtight container in the refrigerator for up to 2 days. For best texture, keep the bread separate and assemble sandwiches just before you eat to keep everything crisp and delicious.
Freezing
While you can freeze cooked, diced chicken for use in this recipe, it’s best not to freeze the fully prepared chicken salad—the dressing and fresh veggies lose their lovely texture after thawing. Instead, prep components ahead and assemble fresh for best results!
Reheating
These sandwiches are meant to be served cold or at room temperature—no reheating required! If you’re using toasted bread, give slices a quick warm-up in the toaster just before assembling to restore that satisfying crunch.
FAQs
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Can I make Greek Chicken Salad Sandwiches ahead of time?
Absolutely! The chicken salad filling can be made up to 24 hours in advance and stored in the fridge. For the best texture and flavor, assemble your sandwiches right before serving so the bread stays crisp and the vegetables remain crunchy.
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What’s the best way to cook the chicken for this recipe?
You can use any cooked, diced chicken—grilled, poached, baked, rotisserie, or even leftover cooked chicken breast. For juicy, tender chicken, simmer raw breasts in chicken broth with a little salt and pepper, then chill before dicing.
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Can I make these sandwiches gluten-free?
Definitely! Simply serve the Greek chicken salad in gluten-free pita, wraps, or atop lettuce cups for a satisfying, gluten-free meal.
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Is there a dairy-free way to enjoy Greek Chicken Salad Sandwiches?
Yes! Use your favorite non-dairy Greek-style yogurt and swap in a dairy-free feta alternative. Omit the sour cream or substitute with plain unsweetened coconut yogurt for extra creaminess without the dairy.
Final Thoughts
If you’re searching for a lunch or light dinner you’ll look forward to again and again, these Greek Chicken Salad Sandwiches are the answer! They’re easy, fun, full of vibrant flavor, and sure to be a bright spot on any day. I can’t wait for you to try them and make the recipe your own—whether you’re picnicking, meal-prepping, or just craving something truly delicious!
Print
Greek Chicken Salad Sandwiches Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Mixing, Whisking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
These Greek Chicken Salad Sandwiches are a delicious and refreshing meal option. Packed with Mediterranean flavors, this chicken salad is creamy, tangy, and perfect for a light lunch or dinner.
Ingredients
For the Salad:
- 1 lb boneless skinless chicken breasts, cooked, chilled, and diced
- 1 cup diced cucumbers (mini)
- 3/4 cup sliced grape tomatoes
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped red onion
- 1/4 cup diced Kalamata olives
- 3 Tbsp sliced almonds (optional)
For the Dressing:
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup sour cream
- 1 clove garlic, minced
- 1 Tbsp chopped fresh dill (or 1 tsp dried)
- 1 Tbsp chopped fresh parsley (or 1 tsp dried)
- 1 Tbsp lemon juice
- Salt and black pepper, to taste
Instructions
- FOR THE SANDWICHES: In a mixing bowl, combine diced chicken, cucumbers, tomatoes, feta cheese, red onion, Kalamata olives, and almonds. Add dressing and toss to coat.
- Serve over bread, rolls, croissants, wraps, or in pita pockets.
- FOR THE DRESSING: Whisk all dressing ingredients together in a bowl. Season with salt and pepper.
Notes
- Cook the chicken in a slow cooker with low-sodium chicken broth for 3-4 hours.
- Best served within 3 hours for optimal crunchiness of cucumbers and almonds. Store in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
