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A serving bowl of mediterranean salad with chicken and feta with two small bowls full beside it. A lemon and parsley springs sit beside the bowls.

Mediterranean Salad with Chicken and Feta

Maureen Reynolds
A fresh and flavourful Mediterranean chicken salad made with crisp vegetables, tender chicken, and a bright lemon vinaigrette—perfect for an easy lunch or light dinner.
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Prep Time 20 minutes
Resting Time30 minutes
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 8

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

This keeps well in the refrigerator for up to 2 days.  Toss to redistribute dressing prior to serving.
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https://www.redcottagechronicles.com/recipe/mediterranean-salad-with-chicken-and-feta/