Mediterranean Salad with Chicken and Feta
Sometimes a favourite recipe comes together almost by accident, usually when the fridge is full of fresh veggies that need using up. That’s exactly how this Mediterranean Salad with Chicken and Feta came about! I had some chicken that needed cooking, a few fresh veggies and a craving for an easy dinner that was light, but still packed with protein. Tossed in a simple lemon vinaigrette dressing, and I had a delicious meal idea that now gets made on repeat!
Salads are a staple meal come spring and summer. They are so easy to throw together and throw in a source of protein and you have a hearty, satisfying meal. They make the perfect picnic food too.
Why You’ll Love This Recipe
- super simple to make
- easily customizable
- bake, roast or grill chicken, or use a rotisserie chicken to save time
- fresh Mediterranean flavours
- light, but filling enough for lunch or dinner
Ingredients You Will Need
For the Salad
- cooked chicken breast – makes it hearty and satisfying
- english cucumbers – crisp and fresh (and budget friendly!)
- tomatoes – juicy and slightly sweet
- feta cheese – adds a salty, creamy bite
- red onion – just a touch so not over powering
- bell pepper – colour and crunch
- olives – a classic Mediterranean flavour
- fresh parsley – freshens it all up
The Lemon Vinaigrette Dressing
- fresh lemon juice
- extra virgin olive oil
- balsamic vinegar
- dried dill
- dried oregano
- salt and ground black pepper
How to Make Mediterranean Salad with Chicken and Feta Cheese
Be sure to check out the full printable recipe card below
- cook chicken breast (or use pre cooked rotisserie chicken to save time)
- add chopped veggies parsley, chicken and feta to a large mixing bowl and toss together until well blended.
- whisk together all the ingredients for the lemon vinaigrette dressing in a small bowl
- pour over veggie/chicken mixture and toss until fully coated
Tips for Best Results
- bake or grill boneless chicken breast or use rotisserie chicken to save time
- chill before serving
- slice or chop red onion very finely for a mild flavour
Variations & Substitutions
The beauty of this mediterranean chicken salad recipe is that it is so flexible! Here are few ideas to make it your own:
- use chick peas instead of cooked chicken for a vegetarian salad
- substitute zucchini for the cucumber
- use Kalamata olives
- add a bit of garlic to the vinaigrette
- try red wine vinegar in place of the balsamic vinegar
- add some chopped Romain lettuce
How To Serve It
- scoop it into a pita – one of our favourite ways to serve it
- great for meal prep
- pack it up and pack it on ice for a picnic lunch and serve alongside these chickpea salad sandwiches
- great for pot-luck back yard barbecues
Storage Tips
This stores well in the refrigerator for up to two days. Give it a light toss to redistribute dressing before serving. Store the dressing separately if making a day ahead.
Whether you’re using up what you have on hand or planning ahead for an easy meal, this mediterranean salad is fresh, satisfying, and full of bright flavour. I hope it finds a regular spot in meal rotation, just like it has in mine.
More Easy Recipe Ideas
Mediterranean Salad with Chicken and Feta
Equipment
- large serving bowl
- knife for chopping
- small bowl for dressing
- small whisk
Ingredients
For the Salad
- 2 chicken breast halves, cooked and chopped cooked to 165 degrees if not already pre cooked.
- 1 English cucumber, chopped
- 1 large bell pepper, any colour
- 1 medium tomato, seeded and chopped
- 1 cup crumbled feta cheese
- ⅓ cup finely chopped red onion
- 3 tablespoons chopped fresh parsley
- ¼ cup sliced olives
For the Lemon Vinaigrette
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1 teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
Instructions
For the Salad
- Add all ingredients to a large salad bowl and toss to mix thoroughly.
For the Vinaigrette
- Place all ingredients in a small mixing bowl and whisk until well blended
To Assemble
- Pour vinaigrette over the chopped vegetable, chicken and feta mixture; toss to coat. Chill for 2 or 3 hours before serving for best flavour.
Notes
