Mediterranean Chicken Salad

Ingredients & Substitutions

Here I explain the best ingredients for my Mediterranean chicken salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Shredded Chicken – I like Instant Pot chicken breast here because it turns out tender and shreds easily, but rotisserie chicken is the fastest shortcut. Leftover baked chicken thighs also work if you want a richer flavor.
• Veggies – A mix of bell peppers and red onions give the salad crunch, color, and freshness. Any bell pepper color works, but I like red, orange, or yellow over green because they’re sweeter. You can also add or swap in banana peppers. Sometimes I also add diced cucumbers or seeded tomatoes, but the salad gets watery faster with them.
• Feta Cheese – Adds a tangy, salty bite. I like feta from a block best because it’s creamier, but crumbled feta works for convenience.
• Black Olives – I recommend sliced ones (and buy them that way to save time), so you get more bites with them without overpowering. Kalamata olives are a good swap if you want a stronger, brinier flavor.
• Fresh Basil – For perfect ribbons without bruising, roll the leaves together, then slice using a sharp knife. You can also substitute fresh parsley, or even dill or mint, if you like. I don’t recommend dried herbs on top, so just skip it if you don’t have fresh.
• Mayonnaise, Lemon Juice, & EVOO – Mayo is the creamy base, while lemon juice and olive oil make it lighter and brighter. Use your favorite store-bought mayo or my homemade avocado oil mayonnaise. For a different flavor, you can swap the lemon juice with balsamic or red wine vinegar.
• Dijon Mustard – For a deeper flavor in the dressing. Yellow mustard works in a pinch, but the flavor is sharper, so I recommend starting with less and adjusting to your taste.
• Seasoning – You at least need salt and pepper, but I also add Italian seasoning (optional) for an extra herby flavor.

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How To Make Mediterranean Chicken Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cook the chicken if needed. If you aren’t starting with precooked chicken, my fastest methods are Instant Pot chicken breast or air fryer chicken breast. Shred it with two forks.
2. Combine the salad ingredients. Add the shredded chicken, feta cheese, black olives, bell pepper, red onion, and basil to a large bowl. I like the chicken pieces fairly small, so every bite gets some dressing and mix-ins.

3. Whisk the dressing. In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, Dijon mustard, Italian seasoning (if using), sea salt, and black pepper. It should look smooth and pourable, but still creamy.
4. Toss it all together. Pour the dressing over the chicken mixture and stir until combined. If the Mediterranean chicken salad looks a little thick at first, keep folding it for a minute so the dressing can coat the chicken before adding anything extra.

Serving Ideas

This Mediterranean chicken salad makes a very low-effort lunch in several ways:

• Lettuce Wraps Or Greens – Spoon it into romaine or butter lettuce leaves (as shown above), or pile it over mixed greens. It goes nicely with my simple arugula salad as a base.
• Sandwiches – Make a Mediterranean chicken salad sandwich with your favorite bread. I usually stuff a lettuce leaf and tomato slice in there. For a light option, try it on my almond flour bread, 90-second bread, or cloud bread.
• Crackers Or Veggies – Scoop it with sliced cucumbers, mini bell peppers, almond flour crackers, or cheese crackers. I love this for a quick snacky lunch!
• Mason Jar Lunch – Scoop it into the bottom of a mason jar, then top with your favorite greens. When ready to eat, just shake and eat out of the jar! (If you like this method, check out my other mason jar salads here.)