Kitchen notes · a little help before you start
Greek Chicken Salad Sandwiches
A cool scoop of Greek chicken salad makes a very inviting sandwich filling. Feta and Kalamata olives give it a salty edge, with cucumber and tomato keeping each bite fresh. The dill dressing brings everything together before you tuck it into your choice of bread or wrap.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Greek · Mediterranean
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
- Dish type
- Salads · Sandwiches
A few quick notes
1. Start with chilled cooked chicken
Use chicken that's already cooked, cooled and diced before mixing the salad.
2. Blend the dressing separately
Whisk the dressing ingredients together and season to taste before coating the salad.
3. Toss to coat evenly
Mix chicken, vegetables, feta and olives with dressing until evenly coated.
Get to know the ingredients
Diced cucumber
Dice the cucumber before mixing it with the cooled chicken.
Optional almonds
The sliced almonds are optional in the salad mixture.
Fresh or dried herbs
The dill and parsley entries each give a measured dried alternative to fresh herbs.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Greek Chicken Salad Sandwiches
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Choose your serving base
Serve the dressed chicken salad over the bread, rolls or other options given in the directions.
A little more help as you go
Keep it refrigerated
Keep the salad refrigerated and serve it within three hours of preparing for the best crunch from the cucumbers and almonds.
Slice the tomatoes
Prepare the grape tomatoes in slices as listed before combining the salad.
A few questions you might have
Can I use dried dill or parsley?
Yes, each herb entry provides its own dried alternative amount.
Is the chicken raw when I mix it?
No, use chicken already cooked, cooled and diced.
Are almonds required?
No, the sliced almonds are listed as optional.
What can I serve the filling in?
The directions list bread, rolls, croissants, wraps or pita pockets.
Should I mix the dressing in its own bowl?
Yes, whisk the dressing separately before tossing it through the chicken salad.
Any more cooking tips?
To cook the chicken I placed the raw chicken in the slow cooker, added 2 cups low-sodium chicken broth and a bit of salt and fresh ground black pepper then covered with lid and cooked on low heat until cooked through about 3 - 4 hours. For best results serve within 3 hours of preparing (for best crunchiness of cucumbers and almonds), store in refrigerator. Nutrition estimate is for chicken salad portion only, no bread or other.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
