This feta chicken salad is a basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!
Ingredients
- 3 cups diced cooked chicken
- 2 large stalks celery , diced
- 1 medium red bell pepper , seeded and diced
- 0.5 medium red onion , diced
- 6 tablespoons mayonnaise
- 6 tablespoons sour cream
- 1 package feta cheese , 4 ounce
- 2 teaspoons dried dill weed
- salt and ground black pepper to taste
Instructions
-
1
Mix chicken, celery, and red onion together in a serving bowl.
-
2
Stir mayonnaise, sour cream, feta cheese, and dill together in a separate bowl. Pour over chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed.
-
3
Serve immediately, or refrigerate until serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Oatmeal Carmelitas
Chewy gooey caramel, nuts and chocolate. We call them Goober Cookies. They taste great the next day if you get them to last that long.
Instant Pot Butternut Squash and Pumpkin Spice Soup
This always reminds me of fall. It's a creamy, but dairy-free, squash and pumpkin soup with holiday spices. It also happens to be paleo, and without the honey it's Whole30 friendly too! I make this in my Instant Pot pressure cooker where I just leave it under pressure for 15 minutes, puree, and it's ready. If you don't have a pressure cooker, there are also directions for using a medium or large pot below. Garnish with roasted, salted pumpkin seeds.
Eggnog Milkshake
Eggnog often gets a bad review but this is a tasty way to convert it into a frozen treat!