Mediterranean Chicken Salad
Updated Aug 28, 2026
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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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
Video
Ingredients
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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
- 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.
- 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.
- 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.
- 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
Comments
Could this marinade be used on chicken thigh pieces (with skin and bones) and then grilled?
Yes, that sounds so good!
I’ve made this salad & dressing several times. Each time it comes out incredible. So filling and SO GOOD!
Yay, I love that you keep coming back to this recipe!! Makes me so happy to hear—thank you!
Question? Do you toss the whole salad or leave it in separate piles as pictured to serve? If you serve as displayed, do you dress all of the salad components?
You can definitely serve it either way! I like arranging everything in separate piles for presentation, then tossing it all together right before serving. If you want to serve it as pictured, I’d still drizzle the dressing over all the components so every bite gets some flavor.
Easy and delicious! I keep coming back to make it again and again.
Thank you so much!
Definitely will be trying this. Is the nutritional value based on the whole recipe or pet serving?
Per serving. You’ll have to let me know what you think when you make it!
I was hesitant to make this recipe without dill because everyone was raving about its flavor in the reviews. However I decided to give it a try anyway. And holy moly was it ever good!!!!!!!!!!!!! thanks for sharing this recipe, i’ll be making it regularly as a summer meal!
So glad you liked it, Viv!
Your chicken salad sounds delicious, looking forward to preparing
Thank you! Let me know what you think once you’ve given it a try!
I tried it and was sooooooo goood!!! The dill seasoning makes all the difference!.. It’s a must try👌
Thank you so much! It really does!!
I love this recipe and have made again & again for years! I would recommend doubling up on the dressing if you prefer a little more, and want to take it for lunch the next day. 🙂
Perfect for olive lovers
I’m so happy you love the recipe and that it’s on repeat for you, Jen!
Love this Mediterranean Chicken Salad – it’s so flavorful and easy to make!
Thank you so much! I love that!!
This chicken salad is the base for all the chicken salads i make! I throw all what i have of veggies in the refrigerator, add the chicken to it(I prefer using Shish Tawook marination from feelgoodfodie), and Enjoy!
That’s amazing to hear! I love it!!
I’d like to know if I can print your recipes if there’s a way to do it I have not seen it but also I want to say thank you I am a newbie and I just saw your Mediterranean chicken salad and I thoroughly enjoyed watching you you seem like the nicest person and so down to earth so thank you for being yourself
Aww, thank you so much! And, yes, you can print the recipe! If you scroll to the recipe card, there’s a printer icon. When you tap on it, I have it formatted in a way to print on 1-2 pages maximum with no images, no large font or anything that takes up too much ink. Can you try that? It should work fine.
I have done this amazing salad twice in a week! Even requested by children! Got confused on your recipe format. You are greatly appreciated!
That’s amazing! Thank you!!
I’ve never been one to follow a food blog loyally, I’m more of a serial Pinterester, always just searching and scrolling and saving new recipes in my feed. But once I tried one recipe from Feel Good Foodie and then had a look around at her page, I was hooked and now I come straight here for recipes and inspiration. My advisor in college was Lebanese and her homemade food was delicious, so I appreciate the homage to the Mediterranean and the feel-good, healthy dishes. Tried the Mediterranean salad tonight….YUM. love the vibrancy the fresh dill brings to the dish.
That makes me so happy to hear that you’re enjoying my recipes! Thank you!!
I could eat this salad for breakfast, lunch and dinner without complaining, I made this and was sooo good. Thanks for all you do Yumna.
Honestly, that wouldn’t be a bad idea! Thank you so much!! You’re so welcome.
This was yummy and easy in a pinch (had everything on hand), and the chicken was juicy, but next time I’ll try fresh herbs in the marinade & dressing. I think it would really make the flavors pop! I found the dried herbs to be a bit underwhelming, but otherwise loved the flavor profile & recipe!
That’s great to hear! Let me know what you think with the fresh herbs.
Great recipe
Thank you!
Hi, thanks for this recipe, it tastes great and was a hit with the whole family. We definitely will be making this again!
I swapped out half of the red wine vinegar for some good balsamico and this made it slightly sweeter for our taste.
You’re so welcome! Love that the entire family enjoyed it!!
This Mediterranean salad was so easy and delicious to make! It’s a light and healthy meal option but filling at the same time. I didn’t have shallots so i used red onions but it was still a tangy dressing I enjoyed instead of using the same store bottled dressing I use every day. I’m definitely going to add this to my dinner rotation options. Thanks for sharing Yumna!
That’s great to hear! Thank you!! Hope you continue to enjoy!
Its amazingly good. All those flavors and the tenderness of the chicken. Yayyy 😋😋😋 triple yum
Thank you! Exactly what I was going for!!
How can you make this without a grill or grill pan??
You can add the chicken to a regular pan; you just won’t get the grill marks effect.
Is the kind of dish you don’t want it to end, you eat it slowly and enjoying every bite 😄
That’s how you know it’s an extra good meal!
Just prepared ir!! It’s So good. Apple vinegar instead. The chicken marinated is toooo delicious!! Loved it!
I love that so much! Yay!!
Looks delish! I might add some spinach so that my athletic kids think it has superfood!
Thank you! Great idea!!
This was so simple and delicious. I found the dressing too lemony so I added a bit of honey. Ill definitely make this again.
That’s perfect! Definitely adjust it to your liking. Yay!!
Yum! Made this for dinner and it was so good! love dill this was def going to be my favorite!
That’s amazing! Makes me so happy to hear it!!
I made this for my lunch today, and it was delicious! The chicken was moist and flavorful. I loved the dressing as well. A perfect summer salad!
That’s perfect! I love that!
Oooo this sounds and looks so good. Def going to be making this, this week. Can’t wait!
Thank you so much! Definitely a recipe to look forward to!!
Love love love your recipes and all the flavors you create!
Unfortunately I just tried pinning the Mediterranean grilled chicken recipe and I keep getting a “ the perimeters are invalid “ message. Just a heads up!
Thanks for all your wonderful ideas!!
Wow, thank you so much! And thank you for letting me know – I will get that fixed right away!
Hi, Tracy! It has been fixed, so you should be able to pin the recipe now.
One of fav as well… that you for sharing the receipt. Your amazing
That’s amazing! Thank you!!
I just so happened to have all of these ingredients and was looking for dinner inspiration for tonight. Very refreshing, thank you for the recipe!
That’s perfect! You’re welcome!!
Thanks!I might try adding avocado too😍
Love that idea!
❤️🙏