Recipes » Salads

Mediterranean Chicken Salad

Yumna Jawad

Updated Aug 28, 2026

5 from 346 votes

Mediterranean chicken salad with marinated grilled chicken, feta, cucumbers, olives, and a lemon dressing. A fresh, filling salad that works as a full meal.

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Prep Time 20 minutes mins

Servings 4 servings

Comments

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I love a good chopped Mediterranean salad, and if I’m making it for dinner, I’m definitely adding grilled lemon chicken. That’s really how this Mediterranean Chicken Salad came together. I wanted the kind of salad I already make all the time, just with enough protein to make it dinner. The other thing I love about this Mediterranean Chicken Salad is that everything works a little double duty, which is very my style. I use Oregano, red wine vinegar, and lemon in both the chicken marinade and the dressing, so I’m not pulling out a whole second set of ingredients just to make the salad work.

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My Mediterranean Chicken Salad is So Good!

For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Mediterranean chicken salad recipe.

Don’t skip marinating the chicken, even if you only have 15 minutes. I tested it both ways, and the plain grilled chicken was kind of boring next to the marinated version. Even a quick soak in the oil, garlic, vinegar, and herbs, and you can actually taste.

Let the chicken rest before you slice it, and not just so it stays juicy. Giving it 5 minutes lets the juices settle so they don’t run all over the cutting board, and it cools the chicken down just enough that it doesn’t cook the lettuce when it goes on top.

Happy Cooking!
– Yumna

Mediterranean Chicken Salad Ingredients

• Chicken: I use boneless, skinless chicken breasts for this Mediterranean Chicken Salad. If the breasts are very thick, I like to pound the thicker end slightly so they cook more evenly. Chicken thighs also work, but they may need a little longer on the grill.
• Chicken marinade: Olive oil, garlic, red wine vinegar, oregano, dill, salt, and black pepper make up the marinade. I use dried herbs here because they hold up well on the hot grill.
• Lemon Dijon dressing: Shallot, Dijon mustard, lemon zest, lemon juice, red wine vinegar, oregano, and olive oil. I mince the shallot very finely so there aren’t big raw pieces in the dressing. When zesting the lemon, I stop at the yellow peel since the white pith underneath can make the dressing bitter.
• Salad vegetables: Romaine, Persian cucumbers, plum tomatoes, and red onion. Persian cucumbers are my fav option for a salad because I don’t have to peel or seed them. I slice the onion pretty thin since it stays raw.
• Feta, olives, and fresh dill: I prefer feta from a block because I can crumble it into larger pieces, but pre-crumbled works too. Kalamata olives can be pretty salty, so I taste the finished salad before adding any extra salt.

How to Make Mediterranean Chicken Salad

These step-by-step photos walk you through how to make the Rosemary Chicken. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Mediterranean salad with chicken recipe

1. Mix the Chicken Marinade

I combine the olive oil, garlic, red wine vinegar, oregano, dill, salt, and pepper in a bowl until the herbs and garlic are evenly distributed.

2. Marinate the Chicken

I add the chicken breasts and turn them a few times so every side gets coated. Then I let them sit in the marinade before cooking.

3. Whisk the Lemon Dijon Dressing

I whisk the shallot, Dijon, vinegar, oregano, lemon zest, and lemon juice together first, then slowly add the olive oil until the dressing comes together.

4. Add the Chicken to the Grill Pan

I let the grill pan get hot before adding the chicken. I shake off the excess marinade first so the chicken can make good contact with the pan instead of sitting in liquid.

5. Grill Until the Chicken Is Cooked Through

I cook the chicken on both sides until it has browned grill marks and the thickest part reaches 165°F. I let it rest before slicing so the juices stay in the chicken.

6. Assemble the Mediterranean Chicken Salad

I layer the romaine with the cucumbers, tomatoes, red onion, feta, olives, dill, and sliced chicken, then add the dressing right before serving.

Full Mediterranean Chicken Salad Recipe

Mediterranean Chicken Salad Recipe

Author: Yumna Jawad

5 from 346 votes

This Mediterranean chicken salad has grilled marinated chicken, romaine, cucumber, tomatoes, feta, olives, and a homemade lemon Dijon dressing.

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Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Servings4 servings

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Ingredients

  

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For the chicken and dressing:

• ▢ ¼ cup plus 3 tablespoons olive oil divided
• ▢ 1 garlic clove minced
• ▢ 1 tablespoon plus two teaspoons red wine vinegar divided
• ▢ 1 tablespoon plus 1 teaspoons oregano divided
• ▢ 1 teaspoon dried dill
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 1 pound boneless skinless chicken breast
• ▢ ½ small shallot minced
• ▢ 2 teaspoons Dijon mustard
• ▢ 1 lemon zested and juiced

To assemble:

• ▢ 3-4 cups Romaine lettuce chopped
• ▢ ½ cup crumbled feta cheese
• ▢ 3-4 Persian cucumbers diced
• ▢ 2 ripe plum tomatoes seeded and diced
• ▢ ½ red onion thinly sliced
• ▢ ¼ cup pitted kalamata olives sliced
• ▢ 2 tablespoons chopped fresh dill

Instructions

• Make the chicken marinade. In a medium bowl, mix ¼ cup olive oil, garlic, 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, dill, salt and black pepper. Add chicken and toss to coat. Let sit for 15 minutes or up to 4 hours.
• Meanwhile, make the salad dressing. Mix shallot, Dijon, remaining 2 teaspoons red wine vinegar, remaining 1 teaspoon dried oregano, lemon zest, and lemon juice. Stream in remaining 3 tablespoons olive oil while whisking until emulsified.
• Preheat a grill or grill pan to medium high heat. Remove chicken from marinade, letting excess drip off. Cook chicken until lightly charred and the thickest part reaches 165°F internal temperature, 5-6 minutes per side. Remove from heat and let rest for 5 minutes before slicing.
• Place chicken over greens with feta, cucumber, tomatoes, red onion, olives and dill. Toss with dressing and serve immediately.

Notes

My Top Tip: Don’t leave the chicken in the marinade all day. The red wine vinegar is acidic, so I stick to the recipe’s 15-minute to 4-hour window rather than marinating it overnight, or the chicken breast will start to break down. 

Storage: The grilled chicken will keep well in the fridge for up to 4 days. Don’t dress the salad until you are ready to serve.

Nutrition

Calories: 470kcal, Carbohydrates: 15g, Protein: 30g, Fat: 33g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 804mg, Potassium: 1014mg, Fiber: 5g, Sugar: 7g, Vitamin A: 3708IU, Vitamin C: 30mg, Calcium: 199mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

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Recipe Variations

• Swap the protein. The marinade works just as well on grilled shrimp skewers or grilled salmon for a seafood version.
• Make it grain-based. Serve everything over a bed of quinoa or couscous instead of lettuce for a heartier, meal-prep-friendly bowl.
• Add chickpeas. I can add 1 cup of drained and rinsed chickpeas if I want a little more fiber and protein in the salad.

Recipe Tips

1. Bring the chicken to room temperature before cooking. If you marinate for less than an hour, you can leave it out on the counter. Adding cold chicken to a hot pan leads to uneven cooking and a tougher texture.
2. Let the chicken rest before slicing. Remove from the pan and rest for 5 minutes before cutting. This lets the juices redistribute so the chicken stays moist all the way through.
3. Use a meat thermometer. Pull the chicken off the heat at 160°F. it will carry over to 165°F as it rests. This is the most reliable way to get perfectly cooked, juicy chicken every time.
4. Don’t dress the salad until you’re ready to serve. The greens will wilt quickly once dressed. If making ahead, store the chicken and vegetables separately and toss with dressing just before serving.

Serving Ideas

• Serve it along side dips and bread for a full meal: Hummus, Toum, Homemade Pita Bread
• Or Pair with a Soup: Lebanese Crushed Lentil Soup, Mediterranean White Bean Soup

More Mediterranean Salad Recipes

• Mediterranean Potato Salad
• Mediterranean Pasta Salad
• Mediterranean Couscous Salad
• Vegan Bulgur Chickpea Salad