Love chicken salad, but don’t love that your traditional recipe is filled with a lot of unhealthy ingredients? My Greek Yogurt Chicken Salad with Feta and Blistered Tomatoes is here to help. But don’t worry, healthy doesn’t mean no flavor. (You know I’d never do that to you.)
Confession: I love chicken, egg and tuna salad. Always have, always will. Despite my aspirations to be a chef in a fancy five-star restaurant (not happening this late in life, unfortunately), I have never lost my passion for great, old-fashioned home cooking. Transforming the heavier dishes into recipes that are lighter and healthier is easy with Greek yogurt.
There are so many recipes, even baked goods, that can be lightened up and even improved by substituting Greek yogurt for higher fat containing ingredients. This Greek Yogurt Chicken Salad is one great example. Yes, it uses some mayo but half the fat is gone with the substitution of some Greek yogurt. You still get all the creaminess and smoothness of mayo but you also add the tang and flavor of Greek yogurt.
This Greek Yogurt Chicken Salad with Feta and Blistered Tomatoes is an easy recipe for a light summer dinner and the addition of the blistered tomatoes baked in a covering of herbs and a bit of olive oil makes this dish a work of art. I mean, just look at the photos if you don’t believe me!
Why did I cook the tomatoes in herbs and olive oil? Another confession. I am not a fan of miniature tomatoes because I don’t like the resistance of the skin. I mean you can think I am nuts, but ever since I went to a business dinner, bit on a cherry tomato and had it spray in the face of a senior partner, I gave up cherry tomatoes forever. If you love cherry or grape tomatoes, feel free to skip the oven roasted step and just cut them in half and either mix them into the salad or pile them on the sides of the platter.
You are going to love this Greek Yogurt Chicken Salad as a simple dinner, and don’t forget the leftovers for lunch on a big bed of lettuce. The cucumbers, olives and dill enhance the flavor of the chicken so it can really stand up to a big bowl of healthy greens and veggies. Summer still has a lot to go so let’s keep making easy and “keep-the-kitchen-cool” dishes.
Greek Yogurt Chicken Salad with Feta and Blistered Tomatoes
A delicious and light summer dinner full of protein and low in fat. The feta cheese and olives give the salad a hint of saltiness and the dill adds brightness to the flavor. A real showstopper when served surrounded by the delicious oven roasted tomatoes.
Ingredients
- 1 large container grape tomatoes
- 2 tablespoons olive oil
- 8 sprigs each fresh thyme and oregano or 1 teaspoon each dried, rubbed between your fingers
- 1 rotisserie chicken boned and diced
- ½ cup Kalamata olives sliced
- 1 English cucumber diced
- 3 ounces feta cheese crumbled
For the dressing:
- ½ cup Greek yogurt or sour cream
- 1/3 cup mayonnaise
- ¾ teaspoon salt
- freshly ground black pepper
- 1/3 cup chopped dill or cilantro
Instructions
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Preheat oven to 400 degrees. In a medium baking dish combine the tomatoes, oil and the thyme and oregano. Bake the tomatoes for 20 minutes until they are just soft but still hold their shape. Disgard the herbs and set aside to cool, reserving the oil in the pan to add to the dressing. These can be made ahead and left at room temperature for several hours.
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In a large bowl combine the chicken, olives, cucumbers and feta. Mix the dressing ingredients in a small bowl with the reserved oil from the pan of tomatoes and toss the chicken with the dressing.
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Serve the chicken salad in the middle of a platter with the tomatoes arranged around it.
Recipe Notes
If you like uncooked tomatoes, feel free to cut them in half and skip the oven roasting step.
