Flag House Inn

Greek Chicken Salad for a Cool Summer Repast, August 2016

This has been a summer of extended warm and humid days here in Annapolis, Maryland which makes me look for things to prepare for our supper that don’t require using the oven and also are cooling to eat. This summer one of our favorites has been Greek Chicken Salad. What makes chicken salad Greek you might ask? Well once you start adding the olives, cucumber and feta cheese you will know why. It is light, tasty and so very cooling. I hope you will enjoy it for yourself, with friends and loved ones to help beat the heat this summer. My husband loves it because there are plenty of olives but you can easily adjust the amount to suit your taste.


1 rotisserie chicken, meat removed from bones and cut into cubes (chicken should be cold when beginning to assemble ingredients)
1 pint (2 cups) cherry or grape tomatoes, halved
1 large cucumber, quartered, seeded and sliced (about 1/8 inch slices)
3/4 cup pitted kalamata olives, halved
6 thin slices red onion, separated into rings or cut up into cubes
1 cup crumbled feta cheese
Romaine or red tip lettuce (or other dark green lettuce) washed and torn into pieces – add to your liking

3/4 cup Italian dressing (I use Newman’s own but any brand you like will do – or make your own)
1 1/2 tsp dried dill weed

Mix all the salad ingredients together in a large bowl.
Sprinkle dill weed over the ingredients
Pour salad dressing over ingredients and then mix together well.

Cover and refrigerate until very cool.

Serve with crackers, crusty bread or pita.

This recipe will serve a hearty amount to 4 – 6 people. Also keeps well for leftovers the next day for lunch.

Enjoy it and keep cool!

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