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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. 

Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

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

  1. 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.
  2. 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.
  3. 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.