Greek Chicken Salad (Trader Joe’s Copycat)
If you’re obsessed with the Trader Joe’s Greek Chicken Salad, this copycat recipe is about to make your day! It’s packed with chicken, tangy artichokes, sun-dried tomatoes, olives, and a creamy dressing for a quick lunch that’s fresh, flavorful, and ridiculously easy to make at home.
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A Note from Kim
Chicken Salad, But Elevated
After trying the Trader Joe’s Greek Chicken Salad for the first time, I knew I had to recreate it at home. Chicken salad has always been one of my favorite lunches, and the flavors in this version are just so good! Between the juicy chicken, tangy artichokes, sun-dried tomatoes, briny olives, and creamy dressing, every bite is packed with bold Mediterranean flavor that keeps you coming back for more.
It’s fresh, filling, packed with protein, and perfect for meal prep. I love scooping it onto crackers, piling it into a sandwich, or eating it straight from the bowl with pita chips for an easy lunch.
With love (and lots of good eats), 
This was so delicious! Easy and fast. Absolutely loved the taste. I’d highly recommend making this and will for sure make it again!
— Carol
What’s in Trader Joe’s Greek Chicken Salad?
I wanted this copycat to taste as close to the Trader Joe’s version as possible, so I kept the ingredient list nearly identical. The real challenge was fine-tuning the amounts. After a few rounds of testing and small tweaks here and there, I landed on the perfect balance of flavors and textures. Here’s everything you’ll need:
- Chicken: Rotisserie chicken is my favorite shortcut here, but any cooked and shredded or cubed chicken will work.
- White onion: Adds a little crunch and sharp flavor without overpowering the salad. Use red onion if preferred.
- Artichokes: These bring a tangy, briny flavor that gives the salad its signature Mediterranean taste. I used canned artichokes in water.
- Sun-dried tomatoes: Use the jarred kind packed in oil for the best flavor and texture.
- Kalamata olives: Salty, briny, and packed with flavor. If you’re not a fan, you can use black olives or leave them out.
- Greek yogurt: Trader Joe’s uses an all-mayo dressing, but I lightened things up with mostly Greek yogurt. It adds creaminess while boosting the protein and keeping the salad fresh and light.
- Mayonnaise: A small amount adds richness and helps recreate the texture of the original. Feel free to use all Greek yogurt or all mayo if you prefer.
- Salt and black pepper: Kalamata olives can be quite salty, so taste the salad first before adding any extra salt.
Variations and Substitutions
- Add fresh herbs: The Trader Joe’s Greek Chicken Salad includes fresh herbs and a touch of lemon. Try adding 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh dill, and 1 to 2 teaspoons fresh lemon juice to brighten the flavors.
- Add more crunch: Stir in ¼ cup diced cucumber, celery, or red bell pepper for extra texture.
- Turn up the Mediterranean flavor: Mix in ¼ cup crumbled feta cheese for an extra salty, tangy bite.
How to Make Greek Chicken Salad
Prep the chicken: If you don’t have rotisserie or leftover chicken, poach, bake or pan-fry your chicken. Shred and chop chicken into small pieces. I actually like it chopped up even more than what is pictured.
Combine the salad: Add the chicken to a large mixing bowl along with finely diced white onion, chopped artichokes, sun-dried tomatoes, and diced kalamata olives. Toss to combine.
Step 3: Add dressing. Stir in the plain Greek yogurt and mayonnaise.
Step 4: Serve. Enjoy the chicken salad with your favorite bread or crackers. Or wrap the salad in lettuce wraps or a tortilla.
Kim’s Recipe Tips
- Chop the chicken finely: Smaller pieces give the salad a better texture and make it easier to scoop, spread, or pile onto sandwiches.
- Chill for best flavor: Letting it rest in the fridge for about 20–30 minutes helps all the Mediterranean flavors come together even more.
- Taste before serving: Flavors can mellow as it sits, so adjust salt, pepper, or lemon right before serving if needed.
- Storing leftovers: Keep in an airtight container in the fridge for 3–4 days. Stir well before serving, since a little separation is normal.
More Favorite Chicken Salad Recipes
If you try this Greek chicken salad recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Greek Chicken Salad (Trader Joe’s Copycat)
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, use the jarred kind stored in oil for best results
- 1/4 cup diced kalamata olives
- 3/4 cup plain Greek yogurt, or use mayonnaise
- 2 tablespoons mayonnaise, or use additional Greek yogurt, add more for consistency as desired
- salt and ground black pepper to taste, Kalamata olives are salty, so taste before salting
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Instructions
- If you need to cook chicken for this recipe, salt & pepper chicken and bake at 375ºF for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked. Feel free to use rotisserie, canned or precooked chicken.
- Shred or chop the 3 cups about 1 pound shredded or cubed chicken* and combine it with 1/3 cup finely diced white onion, 1/2 cup chopped artichokes, 1/2 cup chopped sun-dried tomatoes, and 1/4 cup diced kalamata olives.
- Add in the 3/4 cup plain Greek yogurt and 2 tablespoons mayonnaise, and stir to combine. Taste and add salt and pepper as desired.
- Serve chicken salad with your favorite bread or crackers. Or wrap the salad in lettuce wraps or a tortilla.
Notes
You can use all Greek yogurt or go with all mayo (or substitute Greek yogurt with more mayo) if you prefer a richer, creamier salad.
Store leftover chicken salad in a tightly sealed container in the refrigerator for 3-4 days.
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This was so delicious! Easy and fast. Absolutely loved these taste.
I’d highly recommend making this and will for sure make it again!