Greek Style Chicken Salad at my favorite Greek restaurant was at the top of my priorities when I hopped off the Blue Star Ferry Naxos. Unfortunately, due to an unusual turn of events, the ferry was over an hour late leaving Piraeus, the port of Athens. I didn’t get to Paros until near midnight and was honestly impressed I’d stayed awake long enough to haul my ass off the ferry in the first place.
It’s been a week since I arrived in Greece, and less than that that I’ve been on Paros, my favorite Cycladic Island. My sleep schedule is mostly on track, but I’m very grateful for the siesta hours in the afternoon. I’ve never been much of a napper, but the past week has found me promptly asleep at 3 p.m. It wouldn’t be a bad schedule to keep for the next three months since most businesses in Parikia close between around 2 – 6 each day. While I’ve been stretching my body out from the international flight, enjoying the Aegean, and taking in the sun, I’ve made time to not only eat at my favorite local restaurant here in Parikia, but to imitate (as best as I can!) their recipe for chicken salad. For the real deal, you’ll just have to stop by Ephessus. It’ll be worth the effort, I swear.
Greek Style Chicken Salad
This dill and cucumber chicken salad is inspired by a dish at Ephessus, my favorite restaurant in Parikia. Perfect for the summer, turning over to fall, just as you're snatching up the remaining fresh cucumber.
- 8 ounce chicken breast roasted and chopped
- 5 ounces Greek yogurt
- 1 large cucumber sliced paper thin
- 1 shallot sliced thin
- 2 cloves garlic minced
- 1/4 cup fresh dill chopped fine
- 1 tablespoon lemon juice
- 2 teaspoons honey
- salt and pepper to taste
Season chicken breast with olive oil, salt, and pepper or preferred seasonings. Roast or bake chicken breast until fully cooked, 15 - 20 minutes depending on thickness.
Remove skin and chop chicken into fine pieces, removing any gristle.
Combine chicken, yogurt, cucumber, shallot, garlic, and dill in a large bowl. Stir to combine.
Mix in honey and lemon. Add more honey or lemon as needed. Season to taste. Refrigerate and serve cold.
This recipe is best after a night of the flavors marrying in the refrigerator.