Greek Plant Chicken Potato Salad

Enjoy a delicious Mediterranean dish with our new Greek Plant Chicken Potato Salad recipe. Travel all the way to the beautiful islands of Greece without leaving your home. This delicious and simple recipe is the perfect meal to bring a little vacation into your kitchen. Made with baby potatoes, cherry tomatoes, Persian cucumbers, and Daring Plant Chicken Pieces, you’ll love this dish for a weekend lunch or an easy weeknight dinner!


15 minCook

35 minPrep



  • 2 tbsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 c. extra-virgin olive oil
  • 1/2 small red onion, very thinly sliced
  • Kosher salt
  • Freshly ground black pepper

Potato Salad

  • 1 Pkg. Daring Lemon & Herb Daring Plant Chicken
  • 2 lb. mixed baby potatoes, halved
  • 2 ea Persian cucumbers, thinly sliced into half moons
  • 1 1/2 c. halved cherry tomatoes
  • 3/4 c. pitted Kalamata olives, halved
  • 1/4 c. chopped fresh dill sprigs, plus more for serving
  • 1 c. firm vegan feta cheese, crumbled, plus more for serving

Step 1

Make dressing: In a medium bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in red onion, then season with salt and pepper. Let sit while making potato salad.

Step 2

Make potato salad, sauté Daring Lemon & Herb Daring Plant Chicken according to package. Let cool slightly and then transfer to a work surface and slice into bite-sized pieces or diced pieces.

Step 3

Meanwhile, in a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, about 10 minutes. Drain and rinse under cold water to cool potatoes.

Step 4

Transfer potatoes to a large bowl and add sliced chicken breast, cucumbers, tomatoes, olives, and dill. Drizzle with dressing and gently toss to combine. Gently fold in the feta.

Step 5

Serve garnished with more dill and more feta.

Other things to try with DARING.

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