In a large bowl, combine the Greek yogurt, mayonnaise, lemon juice, and olive oil. Whisk until smooth and creamy.
Add the cooked chicken, crumbled feta cheese, red onion, cucumber, cherry tomatoes, and fresh dill to the bowl.
Gently fold the ingredients together until well combined, ensuring the chicken and vegetables are evenly coated with the dressing.
Season with salt and pepper to taste, adjusting the seasoning as needed.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled, garnished with additional dill or a sprinkle of feta, if desired.
Variations & Tips
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For a lighter version, you can substitute the mayonnaise with more Greek yogurt. If you prefer a bit of heat, add a pinch of red pepper flakes or a diced jalapeño. For added texture, toss in a handful of toasted pine nuts or walnuts. Vegetarians can replace the chicken with chickpeas for a protein-rich alternative. You can also experiment with different herbs, such as mint or parsley, to give the salad a unique twist.
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