Chicken Mediterranean Salad Recipe
This Chicken Mediterranean Salad is packed with vibrant flavor, crisp vegetables, and juicy chicken, all tossed in a creamy oregano-garlic dressing. It’s colorful, hearty, and fresh. It’s my go-to meal when you want something healthy but still super satisfying.
I love this recipe because you can prep everything ahead of time and customize it with your favorite add-ins like hard-boiled eggs or spinach. It’s perfect for lunch, a light dinner, or even a meal prep favorite for the week. And that garlicky dressing? It’s absolutely worth making from scratch.
Chicken Mediterranean Salad Ingredients
- Chicken thighs – You can use bone-in, but they’ll take longer to cook. You can also use chicken breast, but I find thighs much tastier in this recipe.
- Salt – I cook with kosher salt.
- Black pepper – Freshly cracked black pepper is best.
- Olive oil
- Red onion – Soak the red onion in ice water for 10 minutes to remove the bite if you don’t like the strong onion flavor.
- Avocado – Or use the whole avocado if it’s smaller. Yum!
- Cherry tomatoes – Or add a handful of grape tomatoes.
- Kalamata olives – Pitted! Always use pitted olives. Buy them pitted – trust me, pitting olives is a PITA!
- Cucumber – I like using English cucumber, but then you’ll only need about ½ an English cucumber.
- Romaine lettuce – Wash the leaves well, shake them dry then stack them up and chop them.
- Feta cheese – I cheat and buy precrumbled feta, but a block will work, too.
Dressing
- Olive oil – Use the good stuff! If you don’t have good olive oil, use canola or vegetable or even avocado oil.
- Mayonnaise – Any kind of mayo will work.
- White wine vinegar – If you don’t have white wine vinegar, try cider vinegar or even red wine vinegar.
- Dried oregano – Crumble it between your fingers first to release more flavor.
- Garlic cloves – Jarlic doesn’t have the right flavor, so use fresh garlic.
Optional Toppings
- Broccoli florets
- Green olives
- Hard-boiled eggs
- Kale
- Spinach
- Favorite sprouts
How To Make Chicken Mediterranean Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Season the chicken thighs on both sides with salt and pepper. Set them aside while you heat the oil.
In a large skillet or grill pan, heat the olive oil over medium heat. Once hot, add the chicken thighs and cook for about 4 to 5 minutes until golden brown on one side. Flip and continue cooking for an additional 3 to 4 minutes, or until the internal temperature reaches 165°F and the meat is fully cooked.
Remove the chicken from the pan and let it rest for a few minutes before slicing it into bite-sized pieces.
While the chicken is resting, prep your salad ingredients. Thinly slice the red onion, cut the cherry tomatoes in half, slice the cucumber, cube the avocado, and chop the romaine lettuce. Place all the vegetables in a large mixing bowl along with the Kalamata olives and feta cheese.
In a small bowl, whisk together the olive oil, mayonnaise, white wine vinegar, dried oregano, and minced garlic until creamy and well blended.
Pour the dressing over the salad and toss everything gently to coat. Top with the chicken pieces and any optional toppings you like.
Serve immediately or chill for 10 to 15 minutes for an extra refreshing bite.
Chef Jenn’s Tips
- You can swap the chicken thighs for boneless breasts or even grilled shrimp.
- For a lower-carb version, skip the avocado and load up on leafy greens like kale or spinach.
- The dressing also works great as a dip for raw veggies or a drizzle over roasted potatoes.
Recommended
Make It A Meal
Pair this salad with warm pita bread, grilled vegetables, or a bowl of lentil soup for a complete Mediterranean-inspired meal.
Storage
If making ahead, store the dressing separately and toss right before serving to keep the lettuce crisp. The salad will keep in the fridge for up to 2 days without getting soggy if stored this way.
Chicken Mediterranean Salad Recipe
Equipment
Ingredients
- 2 chicken thighs boneless
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ red onion thinly sliced
- ½ avocado cubed
- 6 cherry tomatoes halved
- 24 Kalamata olives
- 1 small cucumber sliced
- ½ head romaine lettuce chopped
- ¾ cup feta cheese crumbled
Dressing
- 4 tablespoons olive oil
- 3 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoon dried oregano
- 2 garlic cloves minced
Optional Toppings
- broccoli florets
- green olives
- hard-boiled eggs
- kale
- spinach or your favorite sprouts
Instructions
- Season the chicken with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken thighs for 4 to 5 minutes per side or until golden and fully cooked. Let rest, then cut into bite-sized pieces.
- Slice the onion, cucumber, and tomatoes. Cube the avocado and chop the romaine lettuce. Place all the veggies in a large bowl along with olives and feta cheese.
- Whisk together the olive oil, mayonnaise, vinegar, oregano, and garlic in a small bowl to make the dressing.
- Toss the salad with dressing. Top with chicken and any extras. Serve immediately.
Notes
Chef Jenn’s Tips
- You can swap the chicken thighs for boneless breasts or even grilled shrimp.
- For a lower-carb version, skip the avocado and load up on leafy greens like kale or spinach.
- The dressing also works great as a dip for raw veggies or a drizzle over roasted potatoes.
