mediterranean chicken salad

Hi! I’m Marie, a busy mom from North Carolina, and I’m always looking for lunch ideas that are easy, healthy, and don’t get boring after a day. This Mediterranean Chicken Salad is my absolute favorite. It’s a fresh, vibrant twist on classic chicken salad, ditching the heavy mayo for a light and tangy dressing and packing in all the flavors of the Mediterranean.

Unlike traditional chicken salad, this version is crunchy, zesty, and refreshing. It’s loaded with fresh vegetables like cucumbers and tomatoes, briny olives, and creamy feta. It works perfectly on its own, in a pita, or served over a bed of crisp lettuce. This salad is so satisfying you’ll never feel like you’re missing out.

Why This Recipe Works

• No Mayo, All Flavor: We use a simple vinaigrette to coat the chicken and vegetables. This keeps the salad feeling light and fresh, letting the natural flavors of the ingredients shine.
• Easy to Make: This recipe is perfect for using up leftover or store-bought rotisserie chicken, which means you can have a delicious and healthy meal ready in minutes.
• Highly Customizable: You can easily add or swap ingredients based on what you have. It’s a great way to use up those odds and ends in your fridge.

The Recipe 

Prep Time: 15 minutes Serves: 4

Ingredients

• 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great!)
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, halved
• ¼ cup crumbled feta cheese

For the Vinaigrette

• ⅓ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. Prepare the Dressing: In a small bowl or a jar with a tight-fitting lid, whisk or shake together the olive oil, red wine vinegar, garlic, oregano, salt, and pepper. Set aside.
2. Combine Salad Ingredients: In a large bowl, combine the shredded or cubed chicken with the halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved olives, and feta cheese.
3. Dress and Serve: Pour the vinaigrette over the chicken and vegetable mixture. Toss gently until all the ingredients are evenly coated. Serve immediately.

Marie’s Pro-Tips for Success

• Prep Ahead: You can chop all the vegetables and make the vinaigrette up to a day in advance. Store them in separate airtight containers in the fridge. When you’re ready to eat, just combine everything and toss.
• Add More Protein: For an even heartier salad, try adding a can of drained and rinsed chickpeas. They’ll add extra fiber and make the salad more filling.
• Give it a Crunch: Add some texture with toasted pine nuts, chopped walnuts, or even a few homemade croutons.

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