Name: Greek Chicken Salad (Trader Joe’s Copycat) Recipe
Prep time: 10 min
Cook time: PT-496266H2M53S
Total time: PT-496266H2M53S
Cuisine: Greek
Ingredients: 3 cups (about 1 pound) shredded or cubed cooked chicken*; 1/3 cup finely diced white onion; 1/2 cup chopped artichokes; 1/2 cup chopped sun-dried tomatoes (jarred in oil); 1/4 cup diced Kalamata olives; 3/4 cup plain Greek yogurt (or mayonnaise); 2 tablespoons mayonnaise (or additional Greek yogurt); Salt and ground black pepper to taste (adjust carefully due to salty olives)

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Introduction

This Greek Chicken Salad is a quick and flavorful dish inspired by a popular Trader Joe’s favorite. Loaded with tangy sun-dried tomatoes, briny kalamata olives, and creamy Greek yogurt, it’s perfect for a light lunch or easy dinner. Ready in just 15 minutes, it’s a satisfying option that’s both fresh and comforting.

A wrap with a soft light beige tortilla folded around a filling of green leafy lettuce, creamy shredded chicken mixed with small pieces of black olives and diced tomatoes, topped with black pepper and sprigs of fresh dill, sits on a white plate sprinkled with cracked black pepper and small herb pieces, beside a wooden platter holding folded pita bread, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (about 1 pound) shredded or cubed chicken*
1/3 cup finely diced white onion
1/2 cup chopped artichokes
1/2 cup chopped sun-dried tomatoes (jarred in oil recommended)
1/4 cup diced kalamata olives
3/4 cup plain Greek yogurt (or mayonnaise)
2 tablespoons mayonnaise (or additional Greek yogurt)
Salt and ground black pepper to taste

Instructions

Step 1: If cooking chicken, season with salt and pepper. Bake at 375ºF for 15 minutes per side (30 minutes total) or pan-fry over medium-high heat, turning after 8–10 minutes on each side until fully cooked. Alternatively, use rotisserie, canned, or pre-cooked chicken.
Step 2: Shred or chop the chicken, then combine it in a bowl with the diced onion, chopped artichokes, sun-dried tomatoes, and kalamata olives.
Step 3: Add Greek yogurt and mayonnaise to the mixture. Stir well to combine and taste. Adjust salt and pepper as needed, keeping in mind the olives add saltiness.
Step 4: Serve the salad with bread, crackers, or wrapped in lettuce or tortillas for a fresh handheld option.

Tips & Variations

Substitute mayonnaise with all Greek yogurt for a lighter, tangier flavor or use all mayo for richer creaminess.
Add a squeeze of lemon juice or a sprinkle of dried oregano for extra brightness and authentic Greek flavor.
Include diced cucumber or cherry tomatoes to add crunch and freshness.
Use leftover grilled chicken for a smoky twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving and enjoy chilled or at room temperature. This salad is best consumed fresh due to the yogurt base but keeps well for quick make-ahead meals.

How to Serve

A wrap with three main layers is shown on a white speckled round plate on a white marbled texture. The bottom layer is a pale tortilla folded and tied with string. Inside is a bright green leafy lettuce layer. The top layer is a creamy chicken salad with shredded white chicken, chopped dark olives, small pieces of orange tomatoes, and dill sprinkled on top. Next to the plate is a white bowl with blue-green dots holding lemon wedges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken for this recipe?

Yes, canned chicken works perfectly for a quick option and eliminates cooking time. Just drain it well before mixing with the other ingredients.

Is it possible to make this salad vegan?

You can make a vegan version by substituting plant-based yogurt and mayonnaise alternatives and ensuring the chicken is replaced with chickpeas or a meat substitute.