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Mediterranean Chicken Salad

Mediterranean Chicken Salad

This Mediterranean Chicken Salad is a vibrant, crunchy, and creamy bowl of sunshine. It combines salty feta, briny olives, and crisp cucumbers with a tangy, dill-infused Greek yogurt dressing. This quick and easy recipe is perfect for a make-ahead lunch and gets even more flavorful after chilling in the fridge.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 149
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups cooked boneless skinless chicken breast, diced or shredded
  • 1/4 cup reduced-fat feta cheese, crumbled
  • 1/4 cup celery, finely diced
  • 1/4 cup Persian cucumbers, diced (or English cucumber)
  • 1/4 cup roasted red peppers, diced (from a jar, drained and patted dry)
  • 1/4 cup black olives, sliced or diced
  • 2 tbsp red onions, finely diced
  • 1/4 cup nonfat Greek yogurt
  • 3 tbsp reduced-fat mayonnaise
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1/2 tbsp fresh lemon juice
  • 1/2 tsp onion powder
  • 1/2 tsp salt (more to taste)
  • 1/2 tsp black pepper
  • 1/4 tsp celery seed

Equipment

  • Medium to large mixing bowl
  • Whisk
  • Spatula or large spoon

Method
 

Instructions
  1. Mix the Dressing: In a medium to large mixing bowl, combine the Greek yogurt, mayonnaise, fresh dill, fresh parsley, lemon juice, onion powder, salt, pepper, and celery seeds. Whisk everything together until it's smooth and creamy. This is the flavor base of your salad, so give it a quick taste and see if you want to adjust any seasonings.
  2. Combine the Salad: To the bowl with the dressing, add the cooked chicken, crumbled feta cheese, diced celery, cucumbers, roasted red peppers, black olives, and red onions. Use a spatula or large spoon to gently fold everything together until all the ingredients are evenly coated in the dressing.
  3. Chill for Best Flavor: This step is optional but highly recommended! Cover the bowl and place it in the refrigerator for at least an hour before serving. This allows all the individual flavors to meld and deepen, transforming a good salad into a great one. It’s the secret to a perfect Make Ahead lunch. When you're ready to serve, give it one last stir and taste for seasoning, adding a pinch more salt or pepper if needed.

Notes

Use a store-bought rotisserie chicken to save time. To prevent a soggy salad, pat diced roasted red peppers dry and use Persian or English cucumbers. For the best flavor, allow the salad to chill for at least one hour. For variations, try adding sun-dried tomatoes, artichoke hearts, chickpeas, or toasted pine nuts. To make it vegetarian, swap the chicken for one 15-ounce can of chickpeas, mashing about half of them.