Skip to Content

Mediterranean Chicken Salad

This Mediterranean chicken salad is everything you need in an easy, quick weeknight meal.

It’s full of delicious flavors – artichokes, bell peppers, beans, chickpeas – it has everything. It’s also incredibly filling and makes 8 servings, so you can save some for lunch the next day!

An overhead shot of three bowls of Mediterranean chicken salad.

Why You’ll Love this Mediterranean Chicken Salad Recipe

This easy salad comes together quickly and is full of delicious ingredients. It also makes 8 servings – so it’s a great meal prep recipe or a dish to bring to a potluck or party.

An easy trick for an outstanding salad is to finely chop all your ingredients after you combine them. It makes each bite flavorful because you taste all the ingredients.

It takes a little longer to assemble on the front end, but I guarantee it’s worth it! This salad, with so many ingredients, really benefits from this treatment.

Ingredients for a chicken salad on a marble background.

What You’ll Need to Make this Salad

This salad is full of fresh veggies. The key is dicing everything small so the ingredients all shine.

  • 2 cooked chicken breasts (10 ounces), shredded
  • 1 (14 ounces) can chickpeas, drained and rinsed
  • 1 (14 ounces) can cannellini beans, drained and rinsed
  • 1 large English cucumber, diced
  • 2 red bell peppers, diced
  • 1 cup (8 ounces) kalamata olives, diced
  • 1 (14 ounces) can artichokes, drained and chopped
  • 5 ounces mixed greens, roughly chopped
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground pepper
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
An overhead shot of a mixing bowl with artichokes, white beans, chickpeas, olives, cucumber, bell pepper, and chicken.
An overhead shot of a green mixing bowl with chicken salad.

How to Make An Easy Mediterranean Salad

  • Combine all the ingredients from chicken to mixed greens in a large bowl and toss to combine.
  • In a small bowl, combine the salt and pepper, olive oil, and lemon juice. Whisk briskly to combine.
  • Before serving, top the salad with the dressing and stir or toss several times to mix.
A closeup shot of a bowl of Mediterranean chicken salad.

Tips for Making this Recipe

  • You can add fresh herbs to this recipe as well – I like adding mint and parsley.
  • If you want a creamier salad, try adding in some crumbled feta cheese.
  • This salad is also delicious with a mustard and garlic dressing as well, just add a tablespoon of wholegrain mustard and 2 cloves garlic cloves (minced or grated) to the dressing. It adds a nice little kick.
Yield: 6 to 8 servings

Mediterranean Chicken Salad

A closeup shot of a bowl of Mediterranean chicken salad.

This Mediterranean chicken salad is everything you need in an easy, quick weeknight meal.

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

  • 2 cooked chicken breasts (10 ounces), shredded
  • 1 (14 ounces) can chickpeas, drained and rinsed
  • 1 (14 ounces) can cannellini beans, drained and rinsed
  • 1 large English cucumber, diced
  • 2 red bell peppers, diced
  • 1 cup (8 ounces) kalamata olives, diced
  • 1 (14 ounces) can artichokes, drained and chopped
  • 5 ounces mixed greens, roughly chopped
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground pepper
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Combine all the ingredients from chicken, chickpeas, cannellini beans, cucumber, bell peppers, olives, artichokes, and greens in a large mixing bowl and toss to combine.
  2. In a small bowl, combine the salt and pepper, olive oil, and lemon juice. Whisk briskly to combine.
  3. Before serving, top the salad with the dressing and stir or toss several times to mix.
  4. Serve immediately or keep in the refrigerator for up to three days.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 246Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 833mgCarbohydrates: 25gFiber: 7gSugar: 4gProtein: 17g

An overhead shot of vegetables, including radishes, carrots, greens, and peas.
Previous
What's in season in March?
An overhead shot of a white bowl with shishito peppers and a silver spoon.
Next
Blistered Shishito Peppers Recipe