A good chicken salad recipe just works. It’s quick for a Tuesday lunch, great for guests on Sunday, or easy to pack for a picnic. Get the flavors right—creamy, fresh, and satisfying—and you’ll want to make it again and again.
This Mediterranean chicken salad builds on everything you love about the classic recipe but takes you in a brighter, lighter direction.
Instead of just mayo, this salad adds fresh vegetables, feta, olives, and a lemon-herb dressing. It remains creamy, with brighter, more interesting flavors.
That means, whether you’re using leftover chicken from last night’s dinner, grabbing a rotisserie chicken from the store, or cooking chicken just for this meal, it all comes together quickly and tastes as if you put in way more effort than you actually did.
In short, this easy chicken salad can do it all: it works for meal prep, last-minute lunches, summer dinners on the patio, or even as a party dish when you need something impressive with minimal hands-on time. Let’s make it.
Looking for a vegetarian version? Try my Mediterranean Chickpea Salad with Feta & Avocado—it’s another 15-minute lunch that’s just as fresh and filling!
Mediterranean Chicken Salad at a Glance
- Ready in 15 minutes with rotisserie chicken
- High-protein, low-carb option (28g protein per serving)
- Perfect for meal prep – stays fresh for 3-4 days
- Bright, fresh Mediterranean flavors with lemon, feta, and herbs
- Works for sandwiches, wraps, salads, and pitas
- Lighter than traditional chicken salad – not mayo-heavy
Why You’ll Love This Mediterranean Chicken Salad
Not heavy like traditional mayo-only versions. Using Greek yogurt or light mayo with olive oil and lemon delivers creaminess while keeping the salad lighter, supporting a healthier meal choice, and reducing calorie intake.
Loaded with fresh, crunchy vegetables. Ingredients such as cucumbers, tomatoes, red onion, and herbs provide vitamins, antioxidants, and greater satisfaction with each bite.
Bright lemon-herb dressing. Fresh lemon juice and herbs enhance flavor, provide a dose of vitamin C, and keep the salad tasting fresh and light.
Perfect for meal prep. This actually tastes better the next day, once the flavors have melded.
An easy way to use leftover chicken. Repurpose extra rotisserie, grilled, or meal-prepped chicken into a satisfying Mediterranean dish, reducing food waste and saving time.
Feels fancy, but ridiculously simple. Achieves a restaurant-level presentation and diverse flavors in about 15 minutes, making it ideal for both impressing guests and everyday meals.
Why This Mediterranean Chicken Salad Works
Typically, most basic chicken salad recipes stick to a standard formula: chicken, mayo, maybe some celery, salt, pepper, and that’s it.
While that approach is classic for a reason, this version sets itself apart by taking things in a different, yet no more complicated, direction.
Here, Mediterranean flavors—lemon, olive oil, fresh herbs, feta, and olives—add the brightness and depth that plain mayo can’t achieve on its own. Creaminess still comes from mayo or Greek yogurt, but lemon juice and olive oil bring an extra layer of freshness.
The vegetables serve more than just as filler: cucumbers provide crunch, tomatoes bring juiciness, and red onions offer a sharp bite that balances the richness of the salad.
This chicken salad actually improves after a few hours in the fridge. The flavors meld, and the chicken soaks up the dressing for a more cohesive taste. If prepping ahead, you’re in good shape.
Serve it on its own, over greens, in pita bread, or on crackers. Use rotisserie chicken or cook your own to fit your preference and schedule.
Swap Greek yogurt for mayo to lighten it, or use all mayo for richness. The base is solid but adapts to taste and ingredients.
Mediterranean Chicken Salad Recipe
Creamy Mediterranean chicken salad with feta, olives, and dill. A high-protein, 15-minute lunch that’s refreshingly bold and easy to prep!
Ingredients
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- ½ cup Kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
For the Dressing:
- ⅓ cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-Ins:
- ½ cup chickpeas for extra protein and texture
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup toasted pine nuts
- Fresh basil instead of (or in addition to) dill
Instructions
- Step 1: Prepare the Chicken: If using rotisserie chicken, shred or dice it. Remove the skin if you prefer, though leaving it adds flavor and moisture.
- To poach, place chicken breasts in a pot, cover with water, add salt, and simmer 15-20 minutes. Cool slightly, then shred or dice.
- Step 2: Prep the Vegetables: Dice the cucumber into bite-sized pieces. For regular cucumbers, scoop out the seeds to avoid a watery salad.
- Halve the cherry tomatoes, finely dice the red onion (smaller pieces prevent overpowering), halve the olives, and chop the herbs.
- Step 3: Make the Dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Taste it—it should be tangy and well-seasoned. If it needs more brightness, add a squeeze more lemon. If it's too sharp, add a bit more mayo or a drizzle of olive oil.
- Step 4: Combine Everything: In a large bowl, combine the chicken, cucumber, tomatoes, red onion, olives, feta, parsley, and dill. Pour the dressing over the top and toss gently until everything is evenly coated. Be careful not to over-mix, or you'll break up the feta and tomatoes too much.
- Step 5: Let It Rest (Optional but Recommended): If you have time, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This gives the flavors time to meld and the chicken time to soak up the dressing. It's good immediately, but it's even better after it sits.
- Step 6: Serve: Serve the chicken salad on its own, over a bed of mixed greens, stuffed into pita bread, or with crackers on the side. Garnish with extra fresh herbs if you're feeling fancy.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 659Total Fat: 48gSaturated Fat: 11gUnsaturated Fat: 37gCholesterol: 144mgSodium: 751mgCarbohydrates: 17gFiber: 5gSugar: 6gProtein: 38g
Nutrition information is provided as an estimate and can vary based on the specific brands used. For best results, use a food scale for accuracy. Because this recipe contains mayonnaise and poultry, it must be kept refrigerated and should not be left at room temperature for more than 2 hours. Storage Tip: For food safety and the best texture, store in an airtight container in the fridge for up to 3 to 4 days. Always ensure your chicken reaches an internal temperature of 165°F (74°C) before mixing.
How to Make This Chicken Salad Recipe
Best Chicken to Use
Rotisserie chicken is hands-down the fastest option. A store-bought rotisserie chicken yields about 3-4 cups of cooked, seasoned chicken with minimal effort. Just pull the meat off the bones, shred or chop it, and you’re done.
The skin adds flavor and moisture, but you can remove it if you prefer a leaner cut. The seasoning on most rotisserie chickens is mild enough not to clash with Mediterranean flavors. In fact, it often adds a nice savory base that enhances the overall taste.
Leftover cooked chicken from last night’s dinner works perfectly. Grilled chicken adds a nice smoky flavor, while baked chicken keeps things simple and neutral.
Cook chicken specifically for this if you want full control. Poaching is the easiest method—it keeps the meat moist and tender without adding extra fat.
How to Poach Chicken for Salad
Place 1-1.5 pounds of boneless, skinless chicken breasts in a pot. Cover with cold water, add a teaspoon of salt, and maybe a bay leaf or a few peppercorns if you have them.
Bring to a gentle simmer (not a rolling boil) and cook for 15-20 minutes, until the internal temperature of the chicken reaches 165°F. Let it cool in the liquid for a few minutes, then remove it and shred or dice it.
You can also bake chicken for this. Season it lightly with salt and pepper, bake at 375°F for 25-30 minutes, then let it cool and chop. Grilled chicken works too—it adds a nice smoky flavor if you’re into that.
Shredding vs. Dicing
This is entirely personal preference.
Shredded chicken provides more texture variation and absorbs the dressing well.
Diced chicken yields cleaner, more uniform bites and looks more polished when served to guests.
Either way works. Just make sure the pieces are bite-sized—you don’t want huge chunks that are hard to eat in a sandwich or on a cracker.
How to Serve Mediterranean Chicken Salad
In Warm Pita Bread
Stuff this chicken salad into warm pita pockets for an easy, portable lunch. The soft pita soaks up the dressing while still holding everything together. Add a handful of fresh greens for extra crunch.
As a High-Protein Salad Bowl
Serve the chicken salad over a bed of mixed greens, arugula, or spinach. The chicken salad serves as both the protein and the dressing for the greens. Add some toasted pita wedges on the side for scooping.
In Lettuce Wraps (Low-Carb Option)
Use butter lettuce or romaine leaves as wraps for a low-carb, lighter option. The sturdy leaves hold the chicken salad without falling apart, and you get all the flavor without the bread.
As a Sandwich Filling
Spread this on crusty bread, sourdough, or croissants for a more traditional sandwich. The flavors are bold enough to stand up to bread without getting lost. Add fresh greens (arugula, lettuce, or spinach) for extra freshness.
With Crackers for Entertaining
For a party or casual gathering, serve the chicken salad in a bowl with crackers, toasted baguette slices, or cucumber rounds on the side. People can scoop their own portions, and it’s a hands-off appetizer that doesn’t require reheating.
As Part of a Mezze Spread
This pairs well with a Mediterranean mezze spread of hummus, baba ganoush, olives, stuffed grape leaves, and warm pita. It adds protein to what might otherwise be a carb-heavy spread, and the flavors complement each other perfectly.
Variations and Substitutions
Make It Healthier
Use Greek yogurt instead of mayo. You’ll get the same creamy texture with fewer calories and more protein. The flavor will be slightly tangier, which actually works really well with the Mediterranean ingredients.
Use half mayo and half Greek yogurt for a middle ground—still creamy and rich, but a bit lighter than all-mayo.
Add more vegetables, such as diced bell peppers, artichoke hearts, or shredded carrots, for extra nutrients and fiber.
Make It Dairy-Free
Skip the feta and add more olives or a handful of toasted nuts (pine nuts, almonds, or walnuts all work). You’ll lose the creamy, tangy element that feta adds, but the olives and nuts add richness and texture in different ways.
Use dairy-free mayo if you need to avoid dairy completely. Most brands work just as well as regular mayo in this recipe.
Make It Crunchier
Add diced celery for a classic chicken salad crunch. About ½ cup diced small works perfectly.
Toss in toasted nuts—pine nuts, slivered almonds, or chopped walnuts- to add texture and richness.
Try diced apple or grapes if you like a sweeter element. This isn’t typical of Mediterranean flavors, but some people enjoy fruit in their chicken salad.
Change the Herbs
Fresh basil gives it an Italian vibe rather than a Greek one.
Fresh mint adds brightness and pairs beautifully with lemon and feta.
Cilantro would take it in a completely different direction, but if you love cilantro, go for it.
Dried herbs work in a pinch, but fresh really makes a difference in this recipe. If you must use dried, use about a third of the amount called for and add it to the dressing so it has time to rehydrate.
Storage and Meal Prep
How long does it keep
This chicken salad stays fresh in the fridge for about 3 days in an airtight container. The flavors develop over the first day or two, making it a great make-ahead option.
If you notice it releasing liquid as it sits (this can happen with tomatoes and cucumbers), drain it before serving. The salad is still perfectly fine to eat.
How to Prevent Watery Salad
Dice cucumbers into small pieces (not huge chunks) and, if using regular cucumbers, scoop out the seeds.
Halve cherry tomatoes instead of chopping them into smaller pieces—this helps prevent excess juice.
Pat chicken dry before adding it to the salad if you’re using freshly poached or cooked chicken.
Store dressing separately if you’re meal prepping for more than 2 days. Combine right before eating for maximum freshness.
Freezing (Not Recommended)
Don’t freeze this chicken salad. The mayo-based dressing will separate and turn grainy after thawing, and the fresh vegetables (especially cucumbers and tomatoes) will become mushy and watery. This is one of those recipes that’s meant to stay fresh.
Meal Prep Strategy
Option 1: Prepare all the components separately and assemble them fresh each day. Keep the chicken and vegetables in one container and the dressing in a small jar. Combine them right before eating for maximum freshness.
Option 2: Make the full salad and portion it into individual containers. It holds up well enough that you can make it on Sunday and eat it through Wednesday without any issues.
Common Questions
Can I use canned chicken?
You can, but the texture won’t be quite as good as fresh or rotisserie chicken. Canned chicken tends to be softer and a bit mushier, and it doesn’t have the same satisfying bite. If you’re in a pinch and it’s what you have, drain it well and give it a try. Just know that freshly cooked or rotisserie chicken will give you better results.
What’s the best way to cook chicken for chicken salad?
Poaching is the easiest and most foolproof method. It keeps the chicken moist and tender without adding extra fat or requiring much attention. Baking or grilling works, too, but be careful not to overcook it, or it’ll be dry in the salad.
Can I make this ahead of time for a party?
Absolutely. This is actually one of those chicken salad ideas for party planning that works really well. Make it the night before or the morning of, keep it chilled, and serve it straight from the fridge. The flavors will be even better after sitting overnight.
How do I keep it from getting watery?
The cucumbers and tomatoes can release liquid as the salad sits. To minimize this, dice the cucumbers into small pieces (not large chunks), scoop out the seeds if using regular cucumbers, and halve cherry tomatoes instead of chopping them into smaller pieces. If liquid accumulates, drain it before serving.
Can I use Greek yogurt instead of mayo?
Yes, and it’s a great alternative to lighter. The salad will be tangier and less rich, but it will still be creamy and delicious. You can also do half mayo and half Greek yogurt for a middle ground.
Why This Feels Different from Regular Chicken Salad
Most southern chicken salad recipes or basic chicken salad recipes stick to a pretty predictable formula: chicken, mayo, maybe celery, salt, pepper, done. And that’s great—sometimes you want that straightforward, comforting flavor.
But this Mediterranean version takes the concept and makes it feel more interesting without getting complicated.
The lemon and olive oil lighten the dish. The feta and olives add salty, tangy pops of flavor. The fresh herbs make it taste bright and alive, rather than heavy and one-note.
It’s still recognizable as chicken salad—it’s creamy, it’s satisfying, it works in all the same ways—but it doesn’t taste like every other chicken salad you’ve ever had. The flavors are more awake, more intentional.
Because it’s packed with vegetables and uses a lighter dressing, it doesn’t leave you feeling sluggish afterward.
This is the kind of easy chicken salad recipe you’ll make when you want something that tastes fresh and special but doesn’t require an hour in the kitchen or hunting down obscure ingredients. It works for regular weekday lunches, but it’s also good enough for people you’re trying to impress.
Make This Your New Go-To Chicken Salad
If you’ve been making the same chicken salad recipe for years and it’s starting to feel a little tired, this Mediterranean version is worth trying. It’s not a huge departure—you’re not learning complicated techniques or dealing with ingredients you’ve never heard of—but the flavors are different enough that it feels like something new.
Make it on Sunday and eat it throughout the week. Pack it for lunch. Serve it at your next gathering. Stuff it into pita bread for a quick dinner.
However you use it, it’s one of those recipes that just works—easy enough for busy weeknights, flavorful enough that you’ll actually look forward to eating it, and versatile enough to fit into whatever your week throws at you.
Give it a try. Your lunchtime self will thank you.
