Mediterranean Olive Oil Chicken Salad – Bright, Fresh, and Satisfying

This Mediterranean Olive Oil Chicken Salad is the kind of recipe you’ll want to keep on repeat. It’s bright, crunchy, and full of flavor without feeling heavy. Olive oil, lemon, garlic, and herbs do the heavy lifting, while juicy chicken and crisp vegetables keep every bite interesting.

It works for lunch, meal prep, or an easy dinner that doesn’t heat up the kitchen. If you’re looking for something simple and healthy that still tastes like a treat, this salad hits the mark.

Mediterranean Olive Oil Chicken Salad - Bright, Fresh, and Satisfying

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• 2 cups cooked chicken, shredded or chopped (grilled, baked, or rotisserie)
• 2 cups chopped romaine or mixed greens (spinach or arugula also works)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced (Persian or English cucumber preferred)
• 1/3 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/3 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional but excellent)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice (plus more to taste)
• 1 teaspoon red wine vinegar
• 1 small garlic clove, finely grated or minced
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh, chopped)
• 1/2 teaspoon Dijon mustard (helps emulsify)
• 1/4 to 1/2 teaspoon sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

 

• Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon, salt, and pepper. Taste and adjust acidity or salt. It should be bright, lemony, and well-seasoned.
• Prep the chicken: If you haven’t already, shred or chop cooked chicken into bite-sized pieces. Lightly season with a pinch of salt and pepper to refresh the flavor.
• Chop the vegetables: Halve the tomatoes, dice the cucumber, and slice the red onion thin. Roughly chop parsley and mint.
• Build the salad base: Add greens to a large bowl. If using grains, scatter them over the greens.
• Add the mix-ins: Top with chicken, tomatoes, cucumber, red onion, olives, and herbs. Sprinkle with feta.
• Dress and toss: Drizzle about two-thirds of the dressing over the salad. Gently toss until everything is lightly coated. Add more dressing as needed, keeping the texture fresh, not soggy.
• Finish and serve: Taste and adjust seasoning with more lemon, salt, or pepper. Add any optional toppings like toasted pine nuts or avocado. Serve immediately, or chill for 10 minutes to let flavors mingle.

What Makes This Recipe So Good

• Balanced flavors: Lemon, garlic, and fresh herbs play beautifully with briny olives and creamy feta.
• Protein-packed: Tender chicken turns a side salad into a satisfying meal.
• Quick to assemble: Use leftover or rotisserie chicken and you’re halfway done.
• Versatile: Great as a main dish, stuffed in pita, or served over grains.
• Fresh and nourishing: Lots of colorful vegetables, heart-healthy olive oil, and no heavy mayo.

Ingredients

• 2 cups cooked chicken, shredded or chopped (grilled, baked, or rotisserie)
• 2 cups chopped romaine or mixed greens (spinach or arugula also works)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced (Persian or English cucumber preferred)
• 1/3 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/3 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional but excellent)

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice (plus more to taste)
• 1 teaspoon red wine vinegar
• 1 small garlic clove, finely grated or minced
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh, chopped)
• 1/2 teaspoon Dijon mustard (helps emulsify)
• 1/4 to 1/2 teaspoon sea salt, to taste
• Freshly ground black pepper, to taste

Optional add-ins: 1/2 cup cooked quinoa or farro, 1/4 cup toasted pine nuts, 1/2 avocado, or 1/2 cup roasted red peppers, sliced.

Step-by-Step Instructions

1. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon, salt, and pepper. Taste and adjust acidity or salt.

   It should be bright, lemony, and well-seasoned.

2. Prep the chicken: If you haven’t already, shred or chop cooked chicken into bite-sized pieces. Lightly season with a pinch of salt and pepper to refresh the flavor.
3. Chop the vegetables: Halve the tomatoes, dice the cucumber, and slice the red onion thin. Roughly chop parsley and mint.
4. Build the salad base: Add greens to a large bowl.

   If using grains, scatter them over the greens.

5. Add the mix-ins: Top with chicken, tomatoes, cucumber, red onion, olives, and herbs. Sprinkle with feta.
6. Dress and toss: Drizzle about two-thirds of the dressing over the salad. Gently toss until everything is lightly coated.

   Add more dressing as needed, keeping the texture fresh, not soggy.

7. Finish and serve: Taste and adjust seasoning with more lemon, salt, or pepper. Add any optional toppings like toasted pine nuts or avocado. Serve immediately, or chill for 10 minutes to let flavors mingle.

Storage Instructions

• Keep components separate: Store greens, dressing, and chopped vegetables in separate containers to maintain crispness.
• Refrigeration: Dressed salad is best within 24 hours.

  Undressed components keep well for 3–4 days.

• Chicken: Cooked chicken lasts 3–4 days in the fridge in an airtight container.
• Make-ahead tip: Portion chicken and vegetables in lunch containers and add dressing just before eating.

Benefits of This Recipe

• Heart-healthy fats: Extra-virgin olive oil provides monounsaturated fats and polyphenols.
• High in protein: Chicken keeps you full and supports muscle recovery.
• Fiber-rich: Vegetables and optional whole grains support digestion and steady energy.
• Low effort, high reward: Simple ingredients, big flavor payoff.
• Meal-prep friendly: Easy to scale up and pack for the week.

What Not to Do

• Don’t overdress the salad: Too much dressing wilts the greens and dulls the flavors. Start light and add more as needed.
• Don’t skip seasoning: A pinch of salt and extra lemon at the end brings everything to life.
• Don’t use watery cucumbers: If your cucumber is extra juicy, scoop the seeds or pat it dry to avoid thinning the dressing.
• Don’t forget texture: Add something crunchy (onion, nuts, or crisp greens) for balance.
• Don’t rely on old olive oil: Stale oil tastes flat. Use fresh, good-quality extra-virgin olive oil for the best flavor.

Recipe Variations

• Greek-style twist: Add green bell pepper strips and extra oregano.

  Serve with warm pita.

• Grain bowl version: Swap greens for a base of farro, barley, or quinoa. Great for make-ahead lunches.
• Zesty tahini drizzle: Whisk 1 tablespoon tahini into the dressing for creaminess without dairy.
• Spicy harissa: Stir 1 teaspoon harissa paste into the dressing for heat and depth.
• Herb-forward: Add dill and basil for a garden-fresh flavor.
• No-dairy: Skip the feta and add creamy avocado or toasted almonds for richness.
• Vegetarian option: Replace chicken with chickpeas or grilled halloumi.
• Roasted veggie boost: Add roasted zucchini, eggplant, or cherry tomatoes for a cozy spin.

FAQ

Can I use canned chicken?

Yes, but drain it well and season with lemon, olive oil, salt, and pepper first. Rotisserie or leftover roasted chicken offers better texture and flavor, but canned works in a pinch.

What’s the best olive oil to use?

Choose a quality extra-virgin olive oil with a fresh, peppery finish.

Look for a harvest date on the bottle and use it within a few months of opening for the best taste.

How do I keep the onions from overpowering the salad?

Slice the red onion thin and soak it in cold water for 10 minutes, then drain and pat dry. This softens the bite while keeping crunch.

Can I make the dressing ahead?

Absolutely. Store it in a jar in the fridge for up to 1 week.

Give it a good shake before using, and add a squeeze of fresh lemon to brighten if needed.

What protein can I use instead of chicken?

Try shrimp, tuna, salmon, chickpeas, or grilled tofu. Keep the same dressing and veggies, and adjust salt to match the protein.

How do I pack this for lunch?

Layer grains and chicken at the bottom, then veggies, and keep greens and dressing separate. Combine and toss right before eating to keep everything crisp.

Is this recipe gluten-free?

Yes, as written.

If you add grains, choose gluten-free options like quinoa or certified gluten-free brown rice.

In Conclusion

This Mediterranean Olive Oil Chicken Salad is fresh, flexible, and full of flavor. It’s easy to make with everyday ingredients and simple enough for weeknights. With juicy chicken, crunchy vegetables, and a bright lemon-olive oil dressing, it tastes clean and satisfying in every bite.

Keep the components on hand, and you’ll always have a quick, wholesome meal ready to go.