Mediterranean Chicken Salad
This Mediterranean Chicken Salad is packed with bold flavors and textures, featuring shredded chicken, fresh vegetables, and a light oregano vinaigrette. Perfect for a quick meal or picnic.
Ingredients
For the Base
- 2 cups cooked chicken, shredded Use leftover roasted or rotisserie chicken to save time.
- 1 cup cherry tomatoes, halved Grape tomatoes can be used; if out of season, substitute with diced Roma tomato.
- 1 medium cucumber, diced For less water, seed the cucumber before dicing.
- 1/2 medium red onion, thinly sliced Swap for thinly sliced shallot or green onions for a milder bite.
- 1/2 cup Kalamata olives, pitted and sliced Can substitute with black olives or green Castelvetrano.
- 1/4 cup feta cheese, crumbled Use goat cheese for creamier texture or reduced-fat feta for lower calories.
For the Sauce
- 1/4 cup olive oil Extra virgin gives the best flavor; use light olive oil for a milder taste.
- 2 tablespoons red wine vinegar Substitute with lemon juice for a brighter flavor if desired.
- 1 teaspoon dried oregano Pantry-friendly and adds flavor.
- Salt and pepper to taste Taste before adding salt as olives and feta contribute saltiness.
Instructions
Preparation
- Shred the cooked chicken into bite-sized pieces.
- Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and pit and slice the Kalamata olives. Crumble the feta.
Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, and salt and pepper to taste until combined.
Combining
- In a large bowl, add the shredded chicken, halved cherry tomatoes, diced cucumber, sliced red onion, sliced Kalamata olives, and crumbled feta.
Serving
- Pour the dressing over the salad and toss gently to coat.
- Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Make the dressing ahead of time and keep it separate until ready to serve.