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This Mediterranean chicken salad is my go to when I need something quick light and full of flavor. It is packed with protein and refreshing ingredients making it ideal for a healthy lunch or speedy dinner. The combination of juicy chicken crisp veggies and creamy feta tossed in olive oil brings out the best of Mediterranean simplicity.
I made this one summer afternoon using leftover grilled chicken and since then it has become a staple in my weekly rotation especially on busy weekdays.
Ingredients
- Rotisserie chicken: provides convenient lean protein and deep flavor especially when you use one that is well seasoned
- Cherry tomatoes: offer sweetness and a juicy texture look for ones that are firm with glossy skin
- Cucumber: adds crunch and freshness choose smaller cucumbers for fewer seeds
- Kalamata olives: give that classic briny bite make sure they are pitted and good quality
- Feta cheese: delivers creamy salty richness opt for block feta in brine for best flavor
- Olive oil: brings everything together with richness and healthy fats use extra virgin
- Lemon juice: adds brightness and balance especially if your feta is quite salty
- Salt and pepper: enhance every ingredient season to your taste just before serving
Step-by-Step Instructions
- Prep the Chicken
- Remove the skin and bones from your cooked chicken and tear it into bite sized pieces. Aim for uniform chunks so every bite is balanced
- Chop the Vegetables
- Slice cherry tomatoes in half and dice the cucumber into small even cubes. This ensures even distribution and a pleasant texture throughout the salad
- Combine the Ingredients
- In a large salad bowl add the shredded chicken cherry tomatoes cucumber olives and crumbled feta. Use a spoon or your hands to gently mix them together without mashing the feta
- Dress the Salad
- Drizzle with olive oil and a splash of lemon juice. Add a pinch of salt and freshly ground pepper. Toss gently until everything is evenly coated and glossy
- Serve or Store
- Serve the salad immediately or refrigerate for up to four days. If meal prepping keep the dressing separate to maintain texture
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Storage Tips
This salad holds up beautifully for up to four days in the refrigerator. To keep it tasting fresh store the dressing separately and toss just before serving. Avoid freezing as the texture of the vegetables and cheese may change.
Ingredient Substitutions
You can swap rotisserie chicken for grilled chicken breast or even leftover roast turkey. If you do not have kalamata olives use any other brined olive you enjoy. Goat cheese or fresh mozzarella can be used in place of feta though the flavor will differ slightly.
Serving Suggestions
This salad is hearty enough to stand alone but it pairs nicely with a light soup or some toasted pita wedges. For a dinner upgrade serve it alongside grilled zucchini or stuffed grape leaves.
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Cultural Context
Mediterranean salads are all about fresh whole ingredients and simple preparations. This dish channels the traditional Greek horiatiki salad but adds chicken for extra protein and satiety making it ideal for modern busy lifestyles.
I especially love the feta in this recipe. Its salty creaminess pulls the whole dish together and reminds me of the little tavernas along the coast of Crete where salads like this are always served cold with a hunk of crusty bread.
Common Recipe Questions
- → Can I use grilled chicken instead of rotisserie?
Yes, grilled chicken works well and adds a smoky flavor. Just ensure it's cooked through and chopped into bite-sized pieces.
- → How long can this salad be stored in the fridge?
It keeps well for 3–4 days in an airtight container. For best texture, store the dressing separately until serving.
- → Can I make this salad dairy-free?
Absolutely. Simply omit the feta or replace it with a dairy-free alternative for a similar texture and saltiness.
- → Is this dish suitable for keto diets?
Yes, this salad is keto-friendly, thanks to its high protein, low-carb vegetables, and healthy fats from olive oil and feta.
- → What can I serve with this salad?
It pairs nicely with pita wedges, hummus, or a simple soup. For a fuller meal, add quinoa or serve over greens.