This Mediterranean Chicken Salad has become one of my favorite salad recipes. Whether I’m making it for meal prep or dinner, it’s always so satisfying and delicious!
It is loaded with juicy and flavorful chicken and fresh vegetables. It’s got lots of texture, brightness, and incredible flavor.
This salad is make-ahead friendly, so it’s a great option for busy weeknights!
Lately, I’ve made this Mediterranean chicken salad on repeat. I love the fresh, bright, and bold flavors in this salad. Plus, it is so simple to make!
From crunchy cucumbers, creamy avocado, and flavor-packed kalamata olives and feta cheese, this salad has it all. So much great texture and freshness. And of course, the star of this dish, the marinated pan-seared chicken, is extra juicy and tender!
This Mediterranean chicken salad’s zesty dressing doubles up as the marinade for the chicken. I use half of the dreesing to marinate the chicken, and set aside the rest to dress the salad. The marinade not only adds flavor but also keeps the chicken super juicy and tender. It is so convenient and makes prep so easy.
If you want an even bolder and more lemony chicken, try my easy lemon marinade for chicken.
Looking for more chicken salad recipes? Check out my BBQ Chicken Salad, Asian Chicken Salad, or my family’s all-time favorite Strawberry Chicken Salad.
Why I love making this Mediterranean Chicken Salad:
- Lots of amazing texture and flavor: This salad has crunch, creaminess, and zesty flavors throughout.
- Two for one: The Mediterranean dressing doubles up as the marinade for the chicken, making this recipe extra easy. Just divide into two containers to use.
- Make-ahead friendly, which is great for meal prep or a quick 30-minute dinner.
- Well-balanced: Packed with protein and a variety of fresh, crisp vegetables to make a well-rounded meal.
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Ingredient Notes
This Mediterranean chicken salad combines so many crisp ingredients. Below I share a few ingredient notes from recipe testing. As always, the full ingredient quantity list can be found in the recipe card below.
- Chicken breast: For even cooking, pound them into ½ inch thickness. You can also use chicken thighs.
- Romaine lettuce: I like using romaine for extra crunch and texture, but any type of salad greens will work just fine.
- Tomatoes: Diced roma tomatoes are so juicy but you can use cherry tomatoes too.
- Cucumber: Diced up English cucumbers or mini cucumbers provide amazing crunch.
- Avocados: Adds creaminess to contrast all that crunch from the other veggies.
- Artichoke hearts: I use canned (in water).
- Red onion: Thinly sliced. If you find onion flavors too strong, place in a bowl of cold water for a few minutes first.
- Feta cheese: Crumbled. This is such a staple in Mediterranean dishes. Adds savory flavors and creaminess.
- Kalamata olives: Pitted and cut in half. These are the best to use for this Mediterranean chicken salad.
- Extra virgin olive oil, use high quality for best flavors.
- Red wine vinegar: The base of any Mediterranean dressing and marinade.
- Lemon: Freshly squeezed for extra acidity and brightness.
- Dijon mustard: Adds flavor and helps emulsify the dressing.
- Garlic: Fresh minced garlic.
- Dried oregano: The aromatics. You can also use fresh oregano.
- Salt and pepper to taste
Step-by-Step Tutorial
My Mediterranean chicken salad recipe is super simple to make. Here’s a quick overview!
Step 1 | Make the dressing and marinade
In a medium or large mason jar, combine all the dressing ingredients. Seal and shake vigorously to combine.
Then, separate half of it for the dressing (you can leave it at room temperature or refrigerate).
The other half will be used to marinate the chicken in the next step. In a ziploc bag, marinate the chicken breasts (seasoned with salt and pepper) with that half of the dressing. Seal the bag and marinate in the fridge for 1.5 to 2 hours. No longer than 3 hours.
Step 2 | Cook the chicken
Then, heat a few drizzles of oil in a skillet or grill pan over medium heat. You can also cook the chicken on an outdoor grill. Discard excess marinade, and then cook for about 6 minutes per side until the internal temperature is 165 degrees F. Let it rest for 10 minutes before slicing.
Step 3 | Assemble and dress salad
Meanwhile, assemble all the salad ingredients in a large bowl. Drizzle some of the prepared dressing and toss to combine. Then, arrange the sliced chicken on top and drizzle more of the dressing over it. And that’s all there is to it! Simple and easy.
Prep Ahead
This Mediterranean salad is great for meal prep. Here’s my process:
- The dressing, which also doubles up as the marinade, keeps in the fridge for up to 5 days. It may solidify when refrigerated, so let it sit on the counter for a few minutes before using.
- Marinate the chicken as directed. Then, cook as directed. Let it cool down completely before slicing and packing it up. Store the cooked chicken separately or in divided containers.
- Next, chop and then store all the vegetables in airtight containers so that nothing gets soggy in the fridge. These can be stored for up to 3 days. The avocado should be sliced when ready to serve.
- Once ready to serve, drizzle the dressing on top and toss to combine.
More Cooking Methods for Chicken
To keep it simple, I always pan-sear the chicken, but you can bake, grill or even roast the chicken here.
- Grilling: Heat your grill to medium-high heat. Grill on both sides, undisturbed, for about 6-8 minutes each side until cooked through in the center. Transfer to a plate and let rest for 10 minutes. Check out my Grilled Lemon Marinated Chicken.
- Baking: Preheat the oven to 400 F degrees. Place chicken in a large baking dish and bake for 25 minutes, depending on the thickness. The chicken is done when the thickest part of the meat has reached an internal temp of 165 F degrees. Let rest for 10 minutes before slicing.
- Roasting: You can even roast a whole chicken and repurpose the breasts for the salad! Use my Dutch Oven Roast Chicken recipe.
Mediterranean-Inspired Recipes
If you can’t tell already, I love Mediterranean-inspired dishes! The flavors are always bold and refreshing.
Try my Mediterranean Lentil Salad or Mediterranean Stuffed Eggplant. Both are great as a side dish and packed with flavor.
For another easy lunch idea, I like to make up a batch of these Greek meatballs and my homemade tzatziki sauce to have on hand during the week. Turn these into Meatball Pita Wraps for an even more fun lunch!
Need more weeknight dinner salads? You have to make my Salmon Nicoise Salad or Grilled Shrimp Salad.
Recipe FAQs
Of course! Follow the same directions. You can also use other proteins like salmon, shrimp, or steak.
You can also use my Greek salad dressing.
I like pairing it with soup. Try my Lentil Kale Soup! Nothing beats a half salad, half soup meal.
This recipe was published in 2019 and updated in August 2024 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Use a resealable ziploc bag to marinate the chicken. This will ensure that every inch of the chicken is coated in the marinade for maximum flavor.
- Marinate the chicken for no longer than 3 hours (ideal time is 1.5 to 2 hours). Since this is a lemon-based marinade, leaving it for too long can actually make it tough.
- If making ahead, wait until you are ready to serve it, otherwise it can get soggy.
- The dressing can be made ahead and refrigerated. It may solidify, so let sit on the counter for 15 minutes before using.
- For more cooking methods for the chicken, see recipe notes below.
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Mediterranean Chicken Salad
Ingredients
- 2 medium chicken breasts - pounded to ½ inch thick
- ½ head romaine lettuce - chopped and washed
- 2 roma tomatoes - diced
- ½ English cucumber - diced
- 1 large avocado - sliced
- ½ cup canned artichoke hearts - drained and patted dry
- ¼ of a red onion - thinly sliced
- ½ cup crumbled feta cheese
- ½ cup pitted Kalamata olives - halved
- Olive oil for pan - to cook the chicken
- Salt and pepper to taste
Dressing and marinade
- ⅓ cup red wine vinegar
- 3 tablespoons fresh lemon juice
- ¾ cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 2 cloves fresh garlic, minced
- 2 teaspoon dried oregano
Instructions
- In a medium or large mason jar, combine all the dressing ingredients. Seal the jar and shake vigorously to combine. Then, separate half of it for the dressing (you can leave it at room temperature or refrigerate). The other half will be used to marinate the chicken next.
- Season chicken breasts with salt and pepper on both sides. Then, transfer to a resealable Ziploc bag and then add the marinade that was set aside from step 1. Seal the bag and marinate for 1.5 to 2 hours, keep refrigerated. Tip: Don't marinate for more than 3 hours. Because the marinade lemon-based, too long can cause the chicken to get tough.
- Heat a skillet or grill pan over medium heat. Remove excess marinade from the chicken, and discard the marinade. Cook the chicken, about 6 to 8 minutes per side, or until internal temperature reaches 165 F. Let the chicken rest for 10 minutes before slicing.
- Assemble the salad ingredients. Drizzle with some of the prepared dressing and toss to combine. Then, top with the sliced chicken and drizzle more dressing over it. Enjoy!
Notes
- Marinate the chicken before cooking for no longer than 2 hours. Because this is a citrus-based dressing, too long can actually make it tough.
- Prep ahead: Store ingredients in individual airtight containers to maintain freshness. Store dressing in the refrigerator in a mason jar with a sealed lid.
- Storage: Place leftover salad in the fridge in an airtight container for up to 1-2 days.
- Store any leftover dressing in a mason jar with a sealed lid. It can be stored in the fridge for up to a week.
- Grilling or searing: Grill or sear for about 6-8 minutes each side until cooked through in the center.
- Baking: Preheat the oven to 400 F degrees in a large baking dish for 25 minutes, depending on the thickness.
- Roasting: Use my Dutch Oven Roast Chicken recipe.
- Chicken breasts: Can use boneless chicken thighs instead.
- Romaine lettuce: Any salad greens, like spring mix, arugula, iceberg.
- Add-ins: Nuts, bell peppers, quinoa, and or whole grains.
Marianne says
I want to make this next week for dinner since it’s been super hot lately, but need a suggestion or two for a substitute for the avocado. Thanks!
Tania says
Hi Marianne! I’d suggest using chickpeas, beets, or hummus.
Mollie says
So yummy!! This is now my go-to salad. No more $15 dollar salad splurges at my fave greek restaurant. Yay! I added hearts of palm and peperoncini and used an actual grill to cook the chicken…just because I’m extra. Otherwise, I followed this recipe exactly and it turned out lovely. 🙂
Tania says
Hi Mollie! So happy to hear 🙂 And I’m totally with you on the hearts of palm. I love hearts of palm and add it to my salads frequently. So delicious!