Chicken Mediterranean Salad
This Chicken Mediterranean Salad recipe features tender spring mix, Romaine lettuce, crunchy English cucumbers, cherry tomatoes, red onion, Kalamata olives, artichoke hearts, Parmesan cheese, chickpeas, rotisserie chicken and fresh basil all tossed in the best red wine vinaigrette. It makes a great meal-worthy salad you can pull together any night of the week!
If you’re looking for an easy salad to make that’s loaded with flavor, good-for-you-ingredients, and it’s filling, this Mediterranean chicken salad checks all the boxes!
To make the recipe for this Chicken Mediterranean Salad, I like to start by whisking together the ingredients for the vinaigrette. Then all that’s left is to chop the ingredients and toss the whole thing in your favorite salad bowl and serve. You won’t be spending much time in the kitchen fussing over this salad. This is a salad that I’ve taken to many potlucks over the years. It’s easy to make. It’s fresh and filling and people enjoy a good healthy salad!
Chicken Mediterranean Salad Recipe
This Chicken Mediterranean Salad Recipe makes a great salad to serve for lunch or dinner during the week. It’s an easy salad to prep ahead of time. Just make the dressing a day or two in advance, and chop the ingredients and store in airtight containers in the refrigerator until you’re ready to toss it all together.
- Chicken. We use rotisserie chicken for this salad, but you could use roasted, grilled or poached chicken if you like.
- Greens. We use Romaine lettuce and spring mix for this salad.
- Tomatoes. Cherry tomatoes work great in this salad! But you can use Roma tomatoes if you prefer.
- Red Onion. We add a little sliced red onion to this salad. Soaking the slices in water for 5-10 minutes before tossing them in the salad will mellow the flavor considerably.
- Cucumber. We use English cucumber for this salad, but Persian cucumbers work as well.
- Olives. I always have kalamata olives in my pantry and use them whenever I can. They make just about every salad taste better, and this salad is no exception.
- Artichoke Hearts. We love to add marinated artichokes into salads!
- Cheese. A little sprinkle of Parmesan cheese on this salad adds a delicious flavor.
- Fresh Basil. We toss in fresh basil into this salad – either chopped into ribbons or torn into pieces. It adds a nice fresh flavor.
- Vinaigrette. I love everything about the Red Wine Vinaigrette that we toss this salad with! It’s made with just a few simple ingredients and whisks together in a pinch.
Find printable recipe with measurements below.
Variations
- Avocado. Toss in buttery avocado to this salad for some heart-healthy fat and delicious flavor.
- Cheese. Add Feta cheese instead of Parmesan.
- Pepperoncini. Toss in whole or sliced pepperoncini.
- Croutons. Simple homemade croutons like these Herbed Croutons, Parmesan Croutons and Basil Pesto Croutons make any salad extra special.
- Dressing. You can also toss this salad with Greek Salad Dressing, Italian Salad Dressing, Cleansing Lemon Herb Vinaigrette and Lemon Basil Vinaigrette.
How To Make Mediterranean Chicken Salad
This Mediterranean Chicken Salad is loaded with fresh ingredients and an amazing combination of flavors.
- Make vinaigrette. Whisk the ingredients together in a small bowl or add the ingredients to a mason jar, seal the lid and shake well. Store in an airtight container in the refrigerator until you’re ready to serve the salad.
- Chop vegetables. Chop and slice the ingredients and toss in a bowl.
- Shred Chicken. Shred or chop the rotisserie chicken and add to the salad bowl.
- Assemble salad. Toss ingredients together in a salad bowl and drizzle with the red wine vinaigrette.
Tips For Making Mediterranean Salad With Chicken
- For convenience use the meat from a no-salt rotisserie chicken.
- Store the salad and vinaigrette separately in the refrigerator until you’re ready to serve.
- The vinaigrette will solidify a bit in the refrigerator, so you’ll want to take it out of the refrigerator to sit for 10-15 minutes to liquify before tossing the salad.
- The salad keeps in the refrigerator best for up to 5 days if it has not been tossed with dressing. If you toss the salad with dressing, leftovers in the refrigerator will only be appetizing for about 1 day.
Red Wine Vinaigrette Ingredients
This red wine vinaigrette recipe is an easy one to make! It’s one of my family’s favorite salad dressings!
- Red wine vinegar. Use a good red wine vinaigrette for this recipe.
- Extra-virgin olive oil. I use extra-virgin olive oil for most of my dressings, but you could also use avocado oil.
- Dijon mustard. I am partial to the flavor of Maille Dijon mustard, so I keep a couple of extra jars of it on hand to make my dressings with.
- Garlic. We add a little minced garlic to this vinaigrette.
- Water. The key to a really good vinaigrette is to add a couple of tablespoons of warm water to the mix. It and tames the vinegar a bit.
- Salt and freshly cracked black pepper. Season with sea salt and freshly cracked black pepper to your personal taste.
Looking For More Mediterranean Salad Recipes?
- Italian Salad
- Mediterranean Quinoa Salad
- Mediterranean Lentil Salad
- Mediterranean Bean Salad
- Everyday Mediterranean Salad
Chicken Mediterranean Salad
This Chicken Mediterranean Salad recipe features tender spring mix, Romaine lettuce, crunchy English cucumbers, cherry tomatoes, red onion, Kalamata olives, artichoke hearts, Parmesan cheese, chickpeas, rotisserie chicken and fresh basil all tossed in the best red wine vinaigrette. It makes a great meal-worthy salad you can pull together any night of the week!
Ingredients
- 2 cups shredded chicken
- 4 cups spring mix lettuce
- 2 cups Romaine lettuce, chopped
- 1 cup cherry tomatoes, sliced in half
- 1/2 English cucumber, sliced
- 1 cup marinated artichoke hearts
- 1/4 small purple onion, cut in quarters and sliced (soak in water for 5-10 minutes)
- 1/2 cup Kalamata olives
- 1/2 cup Parmesan cheese
- 1/2 cup Red Wine Vinaigrette
For The Red Wine Vinaigrette
- 1/2 cup red wine vinegar
- 1 garlic clove, peeled and grated
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried Italian seasoning
- 1/8 teaspoon red pepper flakes
- 2 teaspoons Dijon mustard
- 1 cup olive oil
- 1/3 cup Parmesan cheese, finely grated
- Black pepper to taste
Instructions
For the Red Wine Vinaigrette
- Whisk the ingredients together in a small bowl or add the ingredients to a mason jar, seal the lid and shake well. Store in an airtight container in the refrigerator until you're ready to serve the salad.
For the Salad
- Shred or chop the chicken meat, and chop and slice the rest of the ingredients and toss in a bowl.
- Toss the salad with the vinaigrette and enjoy!
Notes
Variations
- Avocado. Toss in buttery avocado to this salad for some heart-healthy fat and delicious flavor.
- Cheese. Add Feta cheese instead of Parmesan.
- Pepperoncini. Toss in whole or sliced pepperoncini.
- Croutons. Simple homemade croutons like these Herbed Croutons, Parmesan Croutons and Basil Pesto Croutons make any salad extra special.
- Dressing. You can also toss this salad with Greek Salad Dressing, Italian Salad Dressing, Cleansing Lemon Herb Vinaigrette and Lemon Basil Vinaigrette.
- Adjust to Taste. Add more or less of the ingredients as you see fit.
Tips For Making Mediterranean Salad With Chicken
- Store the salad and vinaigrette separately in the refrigerator until you’re ready to serve.
- The vinaigrette will solidify a bit in the refrigerator, so you’ll want to take it out of the refrigerator to sit for 10-15 minutes to liquify before tossing the salad.
- The salad keeps in the refrigerator best for up to 5 days if it has not been tossed with dressing. If you toss the salad with dressing, leftovers in the refrigerator will only be appetizing for about 1 day.
