Creamy Chopped Greek Salad Recipe with Greek Yogurt Dressing

A tossed chopped Greek salad in wooden salad bowl with Greek yogurt dressing.

5 from 2 votes

Creamy Chopped Greek Salad Recipe with Greek Yogurt Dressing

This creamy Chopped Greek Salad Recipe with Greek Yogurt Dressing is packed with chicken, crisp cucumbers, juicy tomatoes, tangy feta, and briny olives, all tossed in a Greek yogurt dressing. It's quick to make, loaded with Mediterranean flavors, and perfect as a light meal or a side dish for grilled meats.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: Greek, Mediterranean

Servings:

Calories: 220kcal

Author: Jami Powell

Equipment

Ingredients

Salad

4-5 cups Iceberg lettuce (about ⅔ of a head) chopped
1 ½ cups chicken (about 4 chicken tender) cooked and chopped
2-3 Roma tomatoes (about 2 cups) diced
1 English cucumber diced
½ cup Kalamata olives diced
1 small green pepper diced
¾ cup Feta cheese, crumbled reserve ¼ cup for topping
¼ red onion diced
¼ cup pepperoncini peppers diced
oregano and fresh dill, optional for topping

Greek Yogurt Dressing

⅔ cup full-fat Greek yogurt, 5% a 5.3 ounce container of Fage
2 tablespoons mayonnaise
1-2 cloves garlic
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspon oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon lemon optional, to thin out dressing
1-2 tablespoons fresh dill to taste

Instructions

In a large mixing bowl, whisk together 1 cup full-fat Greek yogurt, 1–2 garlic cloves (grated or mashed), 2 tablespoons olive oil, 1 tablespoon lemon juice, and ½ teaspoon dried oregano. Season with salt and black pepper to taste. If the dressing feels too thick, whisk in 1–2 teaspoons of water to loosen it slightly. Set aside to let the garlic flavor develop.
Roughly chop ⅔ of a head of iceberg lettuce, 3 Roma tomatoes, and 1 English cucumber. Add them directly to the bowl with the dressing—don’t toss just yet.
Chop or slice ½ cup Kalamata olives, 1 diced green pepper, ¼ thinly sliced red onion, and ¼ cup sliced pepperoncini peppers. Add to the bowl along with ½ cup crumbled feta and 1 cup chopped cooked chicken.
Sprinkle with 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Gently toss everything together until coated evenly in the dressing. Serve immediately or chill for 15 minutes for even better flavor.

Video

Notes

Storage Store in an airtight container in the fridge for up to 2 days. Avoid dressing until ready to serve to keep it crisp.

Freeze This dish is not freezer-friendly.

Reheat No reheating necessary.

Substitutions

Kalamata Olives: Black olives can be used for a milder taste.
Pepperoncini Peppers: Swap with mild banana peppers for less heat.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition