Description
A quick and refreshing Mediterranean Chicken Salad featuring tender cooked chicken breast, crisp cucumbers, roasted red peppers, and black olives, all tossed in a creamy, herb-infused Greek yogurt dressing and topped with salty feta cheese. Perfect for a light lunch or easy dinner, this salad delivers vibrant flavors inspired by the Mediterranean diet and can be enjoyed chilled or at room temperature.
Ingredients
Scale
For the Salad:
- 2 cups cooked chicken breast (shredded or diced)
- 1 cup roasted red peppers, chopped
- ½ cup black olives, sliced
- ½ cup feta cheese, crumbled
- 1 cup cucumbers, diced
- ¼ cup red onion, diced
For the Dressing:
- ½ cup Greek yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon celery seed
- Salt and pepper, to taste
Instructions
- Make the Dressing: In a small bowl, combine Greek yogurt, light mayonnaise, lemon juice, chopped fresh dill, chopped fresh parsley, garlic powder, onion powder, and celery seed. Stir well to blend all ingredients, then season with salt and pepper to taste.
- Prepare the Chicken: Place 2 cups of cooked chicken breast—either shredded or diced—into a large mixing bowl, providing the protein base for the salad.
- Add the Veggies: To the chicken, add chopped cucumbers, diced red onions, chopped roasted red peppers, and sliced black olives. Stir gently to mix all the salad components evenly.
- Combine: Pour the prepared dressing over the chicken and vegetable mixture. Toss everything gently but thoroughly to ensure each bite is coated in the creamy, flavorful dressing.
- Serve: Finish by sprinkling the salad with crumbled feta cheese. Serve immediately chilled or allow it to reach room temperature for about 10 minutes before serving, depending on preference.
Notes
- Use rotisserie chicken or pre-cooked chicken breasts to save time.
- Roasted red peppers can be found jarred in most grocery stores, or you can roast your own for deeper flavor.
- Feel free to add more fresh herbs like mint or oregano for extra Mediterranean flair.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- For a lighter version, omit the mayonnaise and increase Greek yogurt by 1 tablespoon.
