If you don’t have leftover cooked chicken, roast or poach breasts. Preheat oven to 400°F (200°C), season chicken with salt, pepper, and a little olive oil, and bake for 18–22 minutes until internal temperature reaches 165°F (74°C). Let rest, then dice into bite-sized pieces.

Dice the cucumber, roasted red peppers, slice the black olives, and chop the fresh dill. Combine them in a large mixing bowl with the diced chicken and crumbled feta.

In a separate bowl, whisk together Greek yogurt, olive oil, lemon juice, and salt and pepper. For a thinner dressing, add a splash of water or extra lemon juice.

Pour the dressing over the chicken and vegetable mixture and gently toss until everything is evenly coated. Taste and adjust seasoning as needed.

Refrigerate the salad for at least 20–30 minutes to let flavors meld. Serve chilled or at cool room temperature.