Chicken, feta, mayo, red onion, bell pepper, celery, and herbs—this tangy, crunchy Feta Chicken Salad is anything but boring.

Look, I didn’t mean to make this salad. That wasn’t the plan. I was just staring at the fridge, trying to convince myself that old takeout wasn’t still edible, and found a container of leftover grilled chicken. Dry? Maybe. Salvageable? Hopefully.

It was one of those lazy afternoons where you don’t want to cook, but you don’t want to eat garbage either. I saw feta—honestly, I forgot I even bought it—and that was kind of the moment. There was also half a red bell pepper rolling around in the crisper drawer like it had something to prove. A little mayo, some herbs from the back of the spice cabinet that may or may not have expired (don’t @ me), and suddenly I had something that tasted… really good?

I handed a spoonful to my husband and braced for a polite nod. But he just said, “Wait, what is this? Can we have this again?” That’s when I knew. This Feta Chicken Salad—this random mishmash of leftover groceries—was officially a thing.

Why You’ll Love This Feta Chicken Salad Recipe?

First off, it’s not just mayo and chicken and sadness. You’ve got the creamy base, sure, but the feta adds this salty-tangy magic that cuts through everything in the best way. It’s punchy but not overwhelming, if that makes sense. Then the dill and oregano sneak in with their herby charm and make it taste fancier than it really is.

There’s texture from the celery and bell pepper (thankfully, no soggy mush situation), and it’s one of those things that actually improves if you let it hang out in the fridge for a bit. Kind of like cold pizza. But healthier.

It’s also one of those recipes that forgives you for eyeballing things. I’ve never measured the celery exactly and… it’s fine. Add more if you like crunch, less if you don’t. See? No salad police here.

Ingredient Notes:

This isn’t a long ingredient list, but everything here is pulling its weight. Let me break it down like we’re sitting at the kitchen counter together.

Cooked Chicken: Doesn’t need to be fancy. I’ve used rotisserie, grilled, even poached stuff I forgot about. Shred it, chop it, whatever.
Red Onion: Sharp and bright. If you’re not a raw onion person, soak it in cold water first. Or skip it. I won’t tell.
Red Bell Pepper: Brings the sweetness. Also adds a little color so your salad doesn’t look… sad.
Celery: Okay, this one’s controversial. Some people hate it. But I’m into the crunch.
Mayonnaise: Full-fat, light, vegan—whatever kind you use, it’s your call.
Feta Cheese: The hero. I don’t even like feta on everything, but here? It’s perfect. Crumbly, salty, almost creamy.
Dried Dill + Oregano: I’m not Greek, but these two make me feel like I could be.
Garlic Powder: A little background warmth.
Salt + Black Pepper: Go easy on the salt at first—feta brings a lot of it already.

How To Make Feta Chicken Salad?

I’ll be honest, I don’t follow this exactly every time. Some days I forget the oregano, other days I go wild and toss in chopped cucumbers. But here’s the basic roadmap.

Step 1: Toss Together the Veggies and Chicken
In a big bowl, add your chicken, red onion, red bell pepper, and celery. Stir it around a bit. Sometimes I use my hands because every other spoon is dirty. Again, no judgment.

Step 2: Mix the Dressing
In a small bowl, whisk (or fork-stir, because dishes) together the mayo, feta, dill, oregano, garlic powder, pepper, and a little salt. Taste it. Maybe it needs more garlic. Maybe it doesn’t.

Step 3: Combine Everything
Scoop the dressing over your chicken mixture and mix until everything’s coated. It won’t look fancy, but it’ll smell amazing.

Step 4: Chill
This is technically optional, but I swear it makes a huge difference. Cover the bowl, stick it in the fridge for an hour, and go do literally anything else. When you come back? The flavors will have chilled out, made friends, and turned into something delicious.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Storage Options:

You can keep it in an airtight container in the fridge for about 3–4 days. That said, if your fridge is like mine, things tend to… disappear mysteriously around Day 2.

It’s not freezer-friendly. I mean, technically you can freeze it, but do you really want to eat mayo-feta defrosted mystery mush? Didn’t think so.

Variations and Substitutions:

I love recipes that feel like templates. This is one of them. There are zero rules here. You wanna improvise? Go for it.

No feta? Try goat cheese. It’s a little smoother and still tangy.
Don’t like mayo? Greek yogurt works great. Or even a mix of the two.
Not a celery fan? Add diced cucumber, chopped apples, or leave it out altogether.
Want it spicy? Add a chopped jalapeño or a pinch of red pepper flakes.
Extra flavor ideas: Chopped olives, sun-dried tomatoes, toasted pine nuts. Why not?

What to Serve with Feta Chicken Salad?

Honestly, I’ve eaten this straight out of the bowl while standing at the counter. But if you want to serve it like a grown-up, here are some ideas.

Stuff it in pita: Add some lettuce or cucumbers if you’re feeling wild.
Lettuce wraps: For when you’re trying to be virtuous.
On toast or a croissant: You’ve just turned salad into a bistro moment.
With crackers or chips: Scoop it like dip. Don’t be shy.
Over greens: Salad-on-salad action. Surprisingly satisfying.

Frequently Asked Questions:

Can I make it ahead of time?
Absolutely. In fact, I recommend it. It tastes even better the next day.

Can I use canned chicken?
Look, I’ve done it. It works. It’s not ideal, but if that’s what you’ve got, go for it. Just drain it really well.

Is it gluten-free?
Yep—just make sure your mayo and seasonings are certified GF, especially if you’re serving someone with an allergy.

So there you have it. The accidental Feta Chicken Salad that turned into a fridge staple. It’s simple, satisfying, and surprisingly craveable for something that started with leftovers and half-forgotten produce.

Try it. Tweak it. Love it or hate it—just let me know what you think. I’d love to hear how you make it yours. Did you add capers? Swap in ranch? Eat it with tortilla chips while watching bad TV?

Honestly, same.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Creamy Garlic Mushrooms And Bacon

Bacon Cream Cheese Baked Spaghetti

Famous Butter Chicken Recipe