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Mediterranean Chicken Salad with grilled chicken lettuces chickpeas tomatoes cucumbers olives red onions feta cheese avocado and lemon herbs in a bright bowl

Mediterranean Chicken Salad

A fresh and hearty salad with grilled chicken, cucumber, cherry tomatoes, kalamata olives, crumbled feta, and a bright lemon oregano dressing. Easy to prep and great for lunch all week.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast or thigh, sliced or shredded
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup kalamata olives, halved
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, optional
  • 3 tbsp olive oil dressing
  • 2 tbsp fresh lemon juice dressing
  • 1 tsp red wine vinegar dressing
  • 1 clove garlic, minced dressing
  • 1/2 tsp dried oregano dressing
  • 1/4 tsp salt dressing
  • 1/4 tsp black pepper dressing

Equipment

  • Large mixing bowl
  • Whisk
  • Cutting board

Method
 

  1. Prep all vegetables and cool the chicken completely.
  2. Combine chicken, tomatoes, cucumber, olives, red onion, and herbs in a bowl.
  3. Whisk together the dressing and pour over the salad.
  4. Fold in crumbled feta gently and let rest 10 minutes before serving.

Notes

  • Rinse red onion in cold water to reduce sharpness.
  • Salt and drain cucumber if it is very wet.
  • Store feta separately for meal prep.
  • Keeps in the fridge for up to 3 days.