Mediterranean Chicken Salad

ByAparna dhali
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If you’re looking for something fresh, colorful, and packed with flavor, this Mediterranean chicken salad is just the thing. It’s light but filling, creamy without mayo, and full of crunchy veggies, herbs, and tangy lemon.

What makes this salad a go-to for me is how it works for both lunch and dinner. You can serve it over greens, tuck it into pita bread, or eat it straight from the bowl. It’s meal prep friendly and doesn’t get soggy even after a day in the fridge.

Why You’ll Love This Recipe

  • Bright and refreshing with lemon, herbs, and crisp veggies
  • Lighter than mayo-based chicken salad (uses Greek yogurt)
  • Great for meal prep – keeps well for days
  • Versatile – serve in wraps, bowls, or pita pockets

Ingredients

Here’s everything you’ll need:

  • 2 cups cooked chicken, chopped or shredded
  • ¼ cup plain Greek yogurt
  • 1 tablespoon olive oil
  • Juice of ½ lemon
  • 1 small cucumber, diced
  • ½ red bell pepper, chopped
  • ¼ red onion, finely chopped
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon chopped fresh parsley or dill
  • Salt and pepper to taste

How to Make Mediterranean Chicken Salad

Start by combining the Greek yogurt, olive oil, and lemon juice in a large bowl. Whisk it until smooth it’s your base dressing.

Add in the chicken, cucumber, bell pepper, red onion, and feta. Gently stir everything together until well coated. Sprinkle with parsley or dill, add salt and pepper, and give it one last toss.

If you’ve got time, pop it in the fridge for 20 minutes before serving. The flavors really settle in.

Poach Your Chicken (Optional)

No cooked chicken on hand? You can poach it in under 20 minutes:

  1. Place boneless chicken breasts in a pot and cover with water.
  2. Add a pinch of salt, a garlic clove, or even a bay leaf.
  3. Bring to a gentle simmer and cook uncovered for 12–15 minutes.
  4. Let cool, then shred or chop.

Tips & Swaps

  • No Greek yogurt? Use regular yogurt or a light mayo if that’s what you’ve got.
  • Add more veggies like cherry tomatoes, olives, or shredded carrots.
  • Make it dairy-free by skipping feta and using a plant-based yogurt.
  • Want more protein? Add cooked chickpeas for extra fiber and plant power.

What to Serve With It

This salad pairs perfectly with:

  • Warm pita bread or naan
  • A side of hummus and olives
  • Fresh fruit or lemony couscous
  • A bed of greens or quinoa bowl

You can also pack it into mason jars with lettuce for an on-the-go lunch!

More Salad recipes:-

Lentil Salad Recipes

Creamy Potato Salad

Creamy Chicken Salad

Storage Notes

Keep leftovers in a sealed container in the fridge for up to 3–4 days. Since it’s yogurt-based, it holds up better than mayo salads and doesn’t separate as quickly.

Mediterranean Chicken Salad

A light and refreshing chicken salad with crisp veggies, creamy Greek yogurt, lemon, and herbs. Perfect for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
5 minutes
Total Time 15 minutes
Servings: 3
Course: Lunch, Salad
Cuisine: greek
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken
  • ¼ cup Greek yogurt
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • 1 small cucumber diced
  • ½ red bell pepper chopped
  • ¼ red onion finely chopped
  • 2 tbsp crumbled feta
  • 1 tbsp fresh parsley or dill
  • Salt and pepper to taste

Equipment

  • 1 Mixing bowl
  • 1 Whisk or fork
  • 1 Knife and cutting board
  • 1 Measuring cups
  • 1 spoons

Method
 

  1. Mix yogurt, olive oil, and lemon juice in a bowl.
  2. Add chicken, veggies, and feta. Stir to coat.
  3. Season with salt and pepper. Sprinkle with herbs.
  4. Chill for 20 minutes if possible. Serve cold.

Notes

  • Use rotisserie or poached chicken
  • Serve in pitas, wraps, or over greens
  • Keeps well in fridge for 3–4 days

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