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This refreshing Mediterranean chicken salad is one of those go-to meals I rely on when I need something light yet satisfying. It brings together bright vegetables, savory rotisserie chicken, and a lemony dressing that ties everything together beautifully. Whether you need a quick lunch or something to impress at a summer gathering, this one checks all the boxes.
I whipped this up on a hot afternoon when I refused to turn on the stove and it instantly became a warm weather favorite for the whole family
Ingredients
- Rotisserie chicken: shredded for convenience and rich savory flavor
- Cherry tomatoes: sweet and juicy use ripe ones for best results
- Cucumber: cool crunch and freshness choose firm and unblemished
- Red onion: a sharp bite that balances the salad slice thinly
- Kalamata olives: briny and deep in flavor go for pitted for ease
- Feta cheese: creamy and salty adds richness
- Fresh parsley: bright and herbaceous adds a pop of green
- Extra virgin olive oil: fruity and rich quality matters here
- Lemon juice: fresh and tangy enhances all the flavors
- Dried oregano: earthy and classic to the region
- Salt and black pepper: adjust to taste to enhance balance
Step-by-Step Instructions
- Prep the Vegetables:
- Wash and dry your produce then dice the cucumber halve the tomatoes and slice the red onion thinly to ensure even distribution in each bite
- Shred the Chicken:
- Use your hands or forks to pull the rotisserie chicken into bite sized pieces discarding any skin or bones as needed
- Combine the Ingredients:
- In a large mixing bowl combine the chicken tomatoes cucumber onion olives and feta then toss gently to mix evenly
- Make the Dressing:
- In a small bowl whisk together olive oil lemon juice oregano salt and pepper until well blended and emulsified
- Toss and Serve:
- Pour the dressing over the salad and toss gently to coat every ingredient without breaking down the textures then sprinkle with fresh parsley and serve
I always use Greek Kalamata olives because their bold flavor reminds me of summers in a little coastal village where my aunt used to serve this exact combination
Storage Tips
Store the salad in an airtight container in the fridge for up to two days for best texture
If making ahead keep the dressing separate and toss before serving to maintain freshness
Avoid freezing since raw vegetables and cheese do not thaw well
Ingredient Substitutions
You can swap feta with goat cheese if you prefer a creamier texture
Try using green olives if you want a milder brine note
Rotisserie turkey or grilled tofu can work in place of chicken for variation
Serving Suggestions
Serve it over a bed of romaine lettuce for extra crunch
Stuff it into pita bread with a smear of hummus for a filling lunch
Pair it with a chilled glass of white wine for a casual dinner
Cultural Context
This dish takes inspiration from classic Greek salads which are known for their minimal ingredients but bold flavors
It blends traditional Mediterranean ingredients like olives and feta with the convenience of modern rotisserie chicken to make it approachable for busy home cooks
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Common Recipe Questions
- → Can I use grilled chicken instead of rotisserie?
Yes, grilled chicken works well and adds a smoky depth to the salad. Just ensure it's seasoned and cooked thoroughly.
- → How long can I store this salad?
You can store it in the refrigerator for up to four days. Keep the dressing separate to maintain texture.
- → What kind of feta is best to use?
Block feta stored in brine is ideal. It offers a creamy texture and authentic salty flavor that complements the salad.
- → Can I make it vegetarian?
Yes, simply omit the chicken or replace it with chickpeas or white beans for a satisfying vegetarian option.
- → What can I serve with this salad?
It pairs well with soup, grilled vegetables, or toasted pita. For a fuller meal, try it with stuffed grape leaves or hummus.
- → Is it okay to use bottled lemon juice?
Fresh lemon juice is preferred for brightness, but bottled can be used in a pinch—just adjust the amount to taste.