Mediterranean Chicken Salad Made for Summer Nights
A refreshing summer salad with tender shredded chicken, crisp vegetables, and zesty lemon-oregano dressing. Balanced textures and flavors, perfectly crisp without sogginess.
- Prep Time: 15
- Total Time: 15
- Yield: 4-6 servings
- Category: Lunch
- Method: Chilling/Room temperature assembly
- Cuisine: Mediterranean (U.S. adaptation)
- Diet: Pork/Alcohol-free
Ingredients
Shredded cooked chicken (3 cups, ~450g)
Diced English cucumber (1 medium, ~80g)
Halved cherry tomatoes (2 cups)
Drained green or Kalamata olives (1/2 cup)
Crumbled feta cheese (1 cup, ~150g)
Whites of soaked shallots or red onion (1/2 cup)
Fresh oregano (1 tbsp), chopped
Lemon juice (1 tbsp plus 1 tsp)
Extra virgin olive oil (2 tbsp)
Salt and pepper to taste
Instructions
Chill all vegetables in fridge (39°F) for at least 30 minutes
Combine chicken, cucumbers, tomatoes, olives, feta, and shallots in a large bowl
In a jar, whisk together lemon juice, oregano, olive oil, salt, and pepper until emulsified
Pour dressing over salad and toss gently to coat
Let sit at room temperature for 15 minutes before serving
Notes
Use pre-cooked chicken (rotisserie preferred) to save time
Drain cucumbers on paper towels to prevent sogginess
Feta pairs best with olive oil, but substitute crumbled halal cheese if preferred
Dress just before serving to maintain texture
Prep all components ahead, but toss dressing at serving time