Mediterranean Chicken Salad Recipe

About this Mediterranean Chicken Salad Recipe

This easy Mediterranean chicken salad starts with Greek yogurt-marinated chicken breasts grilled to perfection as we did in this chicken wrap recipe. Grilled chicken is then chopped and served on a bed of greens with fresh veggies like cherry tomatoes, cucumber, red onions, and Feta cheese. 

I love this grilled chicken salad recipe because it is so versatile. For a vegetarian option, you can swap the chicken for other proteins like baked tofu, or chickpeas. Feta is a great choice, but crumbled goat cheese or shredded parmesan can also add a salty dimension.

This chicken salad tastes delicious and can be enjoyed in a variety of ways. Serve it on a bed of greens, as an open sandwich, fill pita bread or lettuce wraps, or in a salad bowl over a bed of quinoa.

Mediterranean Chicken Salad Dressing

This Mediterranean salad with chicken is dressed in Mediterranean lemon herb vinaigrette dressing. It’s so easy to make.

Combine olive oil with red wine vinegar, lemon juice, oregano, and garlic. I added cumin powder and Dijon mustard for flavor. Shake it well in a glass jar until emulsified well.

The best part about this Mediterranean dressing is that you can customize it to your liking. You can substitute red wine vinegar with lemon juice and vice-versa.

If you don’t have Dijon mustard skip it. If you have cumin seeds, roast them until they're aromatic and remove them to a plate. Let it cool down a bit. Grind it in a mortar and pestle.  

How to make Mediterranean chicken salad with step-by-step photos

Preparations for grilled chicken salad

Marinate the chicken: In a large mixing bowl, marinate the chicken with Greek yogurt, garlic, salt, pepper, cumin, paprika, and oregano. Cover and keep it aside for 30 minutes.

Prep the veggies: Rinse all your vegetables thoroughly under cool running water and pat them dry with a clean kitchen towel before chopping them.

• Cucumber: Always taste a small piece of cucumber first. If it's bitter, discard it. Dice the English cucumber into small cubes. If using regular cucumbers you can peel the skin (if it’s hard) and scoop out the seeds (to avoid a watery salad).
• Cherry tomatoes: Slice them in half. If using plum tomatoes, dice them into small cubes (the same size as the English cucumber).
• Red bell pepper: Cut the bell pepper in half from top to bottom. Remove the white core and seeds with a knife. Dice the pepper into small cubes.
• Red onion: Chop it into small pieces. Tip: I like to cut the red onions in half, soak them in cold water for 10-15 minutes, properly drain them, and cut or slice them. Soaking in cold water reduces the sharp taste of onions.
• Lettuce leaves: Roughly chop them
• Parsley/Cilantro: Chop it finely, discarding the thick stems.

Grill the chicken

Heat a grill pan over medium-high heat with 1 tablespoon oil. Swirl the pan to coat the base with oil. Using tongs, grab the chicken breasts and gently tap them over the bowl to remove excess marinade before placing them on the hot grill pan. Cook it undisturbed for 4 minutes or until it is golden and cooked through. Flip and cook on the other side for 4-5 minutes or until it's cooked through. Remove and keep it partially covered.

Make the salad dressing

In a mason jar, combine olive oil, red wine vinegar, pepper, garlic, oregano, lemon juice, Dijon mustard, and salt. Shake it well to emulsify the dressing.

Assemble the salad

In a big mixing bowl, add all the chopped veggies and herbs. Chop the chicken and add it to the salad bowl. Add feta cheese. Pour the dressing over the salad.

Toss it to combine. Taste and adjust the seasoning. Keep it covered in the refrigerator for 30 minutes. Serve.

Meal Prep Tips

• You can chop cucumber and tomatoes in advance. Store it in an airtight container. It stays good for 5 days in the refrigerator.
• You can marinate and cook the chicken in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days.
• You can chop all the salad veggies and store them in an airtight container. Do not add cheese and dressing to the salad.
• Do not chop herbs in advance they lose their color and freshness. Chop them on the same day you make the salad.
• You can make the dressing in advance but I did like to make mine the same day. It hardly takes 5 minutes.

This is the Best Mediterranean chicken salad you'll ever have. Make a big batch and enjoy it all week long. Store your assembled salad in airtight containers in the refrigerator for up to 2 days. Store it within 2 hours of making the salad.

Chicken Salad Variations

If you prefer a more filling salad, add cooked quinoa, brown rice, or whole-wheat couscous to the salad base. You can add chopped roasted red peppers, sun-dried tomatoes, kalamata olives, or artichoke hearts for a variety of textures and tastes.

You may also like

• Greek Yogurt Chicken
• Cumin Chicken Breast
• Grilled Chicken Avocado Salad

More Mediterranean Recipes

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Mediterranean Chicken Salad

Tender, marinated chicken grilled to perfection is the star of this Mediterranean Chicken Salad. Combine it with fresh tomatoes, crisp cucumber, and lemon herb vinaigrette. Learn how to make this flavorful salad with this easy recipe.

Course Appetizer, Main

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Preeti

Equipment

• 1 large mixing bowl
• 1 mason jar with tight fitting lid

Ingredients

To marinate the chicken

• 2 chicken breasts sliced in half (Gives you 4 chicken breast slices)
• ½ cup Greek yogurt
• 2 garlic cloves minced
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon ground cumin recipe in notes
• ½ teaspoon paprika
• ½ teaspoon oregano

For Mediterranean salad dressing

• ¼ cup extra virgin olive oil
• 2 tablespoon red wine vinegar
• ½ teaspoon ground pepper
• 2 garlic cloves minced
• 1 teaspoon oregano
• 1 teaspoon lemon juice
• ½ teaspoon Dijon mustard (optional)
• ½ teaspoon salt

Other ingredients

• 1 tablespoon olive oil
• 2 cups Lettuce leaves
• 2 cucumbers scoop off the seeds and diced (1.5 cups) or 1 large English cucumber, diced
• 2 cups plum tomatoes, seeded and diced or cherry tomatoes, sliced in half
• 1 red bell pepper, cored and diced
• 1 small red onion, chopped
• ½ cup feta cheese
• ¼ cup finely chopped fresh parsley or cilantro

Instructions

Preparations for grilled chicken salad

• Marinate the chicken: In a large mixing bowl, combine the chicken with greek yogurt, garlic, salt, pepper, cumin, paprika and oregano. Cover and keep it aside for 30 minutes.
• Prep the veggies: Rinse all your vegetables thoroughly under cool running water and pat them dry with a clean kitchen towel before chopping them.

  Chop cucumber, bell peppers, and onions. Slice cherry tomatoes, reoughlychop lettuce leaves and finely chop parsley (discard thick stems).

Cook Chicken

• Heat a pan over medium high heat with 1 tablespoon oil. Swirl the pan to coat the base with oil. Using tongs, grab the chicken breasts and gently tap them over the bowl to remove excess marinade before placing them on the hot grill pan.

  Cook it undisturbed for 4 minutes or until it is golden and cooked through. Flip and cook on the other side for 4-5 minutes or until cooked through. Remove and keep it partially covered. Let it rest for 5 minutes before choping it.

Make the salad dressing

• In a mason jar, combine olive oil, red wine vinegar, pepper, garlic, oregano, lemon juice, Dijon mustard and salt. Shake it well to emulsify the dressing.

Assemble the salad

• In a big mixing bowl, add all the chopped veggies and herbs. Chop the chicken and add it to the salad bowl. Add feta cheese. Pour the dressing over the salad. Toss it to combine. Taste and adjust the seasoning. Keep it covered in the refrigerator for 30 minutes. Serve.

Video

Notes

• For making ground cumin - Roast 1 teaspoon cumin seeds until aromatic and remove them to a plate. Let it cool down a little and grind in a mortar and pestle.
• For outdoor grilling: Preheat the grill to 400 degrees Fahrenheit (F) and scrape off any leftover bits from the grates. Place the chicken on the grill, close the lid, and grill until browned on the bottom, about 4-5 minutes. Flip the chicken over and cook for 4-5 minutes more. Cook times may vary depending on the thickness of the chicken breasts. To ensure safe consumption, insert a thermometer into the thickest part of the chicken and cook until the internal temperature reaches 160°F.  Remove the chicken from the grill, placing it on a plate or platter; cover with foil. Let it rest for 5 to 10 minutes before serving. 
• Marinate the chicken for at least 30 minutes. It adds moisture and infuses the chicken with delicious Mediterranean flavors.
• For vegetarian options swap chicken with chickpeas.
• Leftover chicken can be used in other recipes like wraps, pasta dishes, or stir-fries.
• For a more filling salad, add cooked quinoa, brown rice, or whole-wheat couscous to the salad base.
• You can marinate and cook the chicken in advance. Store it in an airtight container in the refrigerator. It stays good for 2 days.
• You can chop all the salad veggies and store them in an airtight container. Do not add cheese and dressing to the salad.
• Do not chop herbs in advance they lose their color and freshness. Chop them on the same day you make the salad.
• You can make the dressing in advance but I like to make mine the same day. It hardly takes 5 minutes.