Mediterranean Chicken Salad is summer in a bowl. This vibrant salad combines juicy chicken, hearty chickpeas, tangy olives, and crisp veggies for a flavor explosion in every bite. Tossed in a zippy lemon dressing, it’s a satisfying and nutritious meal that’ll transport your tastebuds to the sunny Mediterranean coastline.
About the Recipe
If you love bold, fresh flavors and hearty salads that double as a meal, this Mediterranean Chicken Salad needs to go on your menu pronto. Every forkful delivers a delicious mix of textures and tastes from the savory chicken, creamy chickpeas, briny olives, and crunchy veggies. The bright lemon dressing ties it all together beautifully.
Why You’ll Love This Recipe
There’s so much to love about this colorful salad. The combination of lean protein, fiber-filled chickpeas and veggies, and zesty lemon dressing make it insanely satisfying yet light. Plus, it’s incredibly versatile—load it up with your favorite crunchy veggies, sprinkle on creamy feta, or serve it over greens. Best of all, you can make a big batch to have lunches prepped for days.
Mediterranean Chicken Salad
Cooking Tips
For tender, juicy chicken, be sure not to overcook it. Let the pieces gently sizzle in the pan until just cooked through. And don’t skip soaking the chickpeas—it helps soften them up so they’re delightfully creamy inside. Finally, go easy on the salt before tasting—the olives and feta (if using) already add great brininess.
Serving and Storing Suggestions
This salad keeps beautifully for 3-4 days in the fridge, making it ideal for meal prep. Just portion it into containers and grab one whenever hunger strikes. I recommend serving it over greens or with crusty bread to soak up all those delicious juices. For a heartier meal, pair it with roasted potatoes or Pita bread. Total prep time is about 30 minutes, and this salad makes 4 generous servings.
Similar Recipes
- Greek Chicken Salad
- Mediterranean Tuna Salad
- Chickpea Shawarma Salad
- Italian Chopped Salad
- Fattoush Salad
Nutrient Benefits
Not only is this Mediterranean salad incredibly tasty, but it’s also packed with nutrients. The chicken provides lean protein to keep you satisfied, while the chickpeas offer a hearty dose of fiber and plant-based protein. You’ll also get vitamins A and C from the veggies, healthy fats from the olives and olive oil, and a burst of antioxidants from the lemon juice.
Mediterranean Chicken Salad
Ingredients
- 2 Chicken Thighs (boneless)
- 2 tsp Olive Oil
- 200 gms Chickpeas (soaked for 6 to 8 hours in slightly salted water)
- 1/4 cup Green Olives (pitted, chopped)
- 2 to 3 Cherry Tomatoes (chopped)
- Salad Leaves (half a bunch)
- 4 to 5 tsp Lemon Juice
- Salt as per taste
- Black Pepper Powder (as per taste)
Optional:
- 1 Carrot (diced)
- 1 Red Onion (diced)
- 1/2 cup Feta Cheese (crumbled)
- 1 Cucumber (small, diced)
Instructions
- Pound the chicken using a rolling pin until it is 1/4 inch thick. Cut them into bite-sized pieces.
- Rinse and drain the chickpeas.
- Sprinkle salt and black pepper powder on the chicken.
- Heat oil in a nonstick pan over medium flame.
- Add the chicken and cook for about 10 to 15 minutes, turning once or twice.
- Remove and transfer to a plate.
- Add the chickpeas, tomatoes and olives to the same pan.
- Cook for 2 to 3 minutes.
- Sprinkle salt and pepper powder.
- Transfer to a large serving bowl.
- Add the salad leaves, lemon juice and chicken pieces.
- Toss well and serve.
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Frequently Asked Questions
Can I use canned chickpeas instead of soaking dried ones?
Surely. Using canned chickpeas is a great shortcut. Just be sure to drain and rinse them well before adding to the salad. The texture may be slightly different than soaked chickpeas, but they’ll still be delicious.
What other veggies would work well in this salad?
So many veggies would be fantastic additions. Try diced cucumber, shredded carrots, sliced radishes, chopped bell pepper, thinly sliced red onion, or artichoke hearts. Just add whichever fresh, crunchy veggies you enjoy.
Can I make this salad vegetarian or vegan?
Yes, just omit the chicken and it becomes a delicious vegetarian or vegan salad when prepared with no cheese. For extra protein, you could add some cooked quinoa or extra chickpeas.
How long does the lemon dressing keep?
The lemon dressing can be stored in the fridge for up to 5 days. Just give it a stir before drizzling over the salad since the olive oil may solidify slightly when chilled.
What protein would you recommend instead of chicken?
If you’d like to mix it up, this salad would be fantastic with shredded rotisserie turkey, seared ahi tuna, grilled shrimp, or even hard-boiled eggs in place of the chicken. Get creative with your favorite protein.
