The Best Mediterranean Salad Recipe

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I promise, this is the Best Mediterranean Salad recipe you'll find. Fresh, crispy vegetables, sweet butter lettuce, and deliciously seasoned chicken all mixed in incredible dips and sauces come together to make an absolutely delicious combination!

loaded Mediterranean salad with chicken, pita, tomatoes, red onions, pickles, hummus, tabbouleh, and tzatziki.

Table of Contents

About this Salad
Recipe Ingredients
How to Make This Recipe
Recipe FAQs
More Recipes You'll Love
Recipe

About this Salad

If you follow me on Instagram, you know that I have been teasing this Mediterranean salad recipe for almost a month and a half. It’s the combination of flavors and simplicity that keeps me eating it daily. Yes, I said daily.

I have experimented with different brands in the process of creating this salad and have a few overall winners that make it shine. In fact, if I had to declare a recipe of the summer, it’s this one for me! There are so many tasty ingredients that it’s hard to make it bad!

What makes this the Best Mediterranean Salad recipe is the fresh, crispy vegetables, sweet butter lettuce, and deliciously seasoned chicken all mixed in incredible dips and sauces! Hummus, tzatziki, tabouli, oh my! Every flavor works together to create such an incredible tasting combination. You'll be transported to the beautiful, open-aired eateries of Greece in absolutely no time!

And if you love Mediterranean food as much as me, also try this Homemade Blender Hummus recipe, these Mediterranean Pinwheels, this Mediterranean Chicken Wrap, or this Mediterranean Chickpea Chopped Salad, which I know you'll enjoy, too!

Recipe Ingredients

ingredients needed for The Best Mediterranean Salad recipe in individual bowls.

Butter Lettuce: So tender and sweet. It's the perfect base for this salad because it doesn't overpower any of the other ingredients.
Stacy’s Pita Thins: I used the Garlic and Herb flavor. Adds such amazing crunch and taste!
Chicken Breast: I grilled mine according to this Ninja Foodi Grilled Chicken Recipe.
Hummus: Use your favorite flavor. Mine is the Boar's Head Sweet Chili Garlic flavor. I also like the Trader Joe’s Mediterranean Hummus Tub.
Tzatziki: I recommend either Boar's Head Greek Yogurt Tzatziki and Trader Joe’s Greek Yogurt Tzatziki. See this Mediterranean Chicken Wrap recipe for directions on homemade.
Veggies: Using a variety of veggies make this salad SHINE. I use cucumber, bell peppers, tomato, red onion, pickles, and avocado.

See the recipe card below for a full list of ingredients and measurements.

How to Make This Recipe

chop all of the vegetables and grill the chicken prior to assembling the salad. — Step 1

1. First prepare the chicken. You can use pre-cooked chicken, grill the chicken (directions below), or even shredded rotisserie chicken.

cucumber ribbons, diced red onion and crumbled feta cheese in individual bowls. — Step 2

2. Then, dice all fresh vegetables: english cucumber, red pepper, red onion, tomatoes, and pickles.

close up image of sliced dill chicken on bed of greens. — Step 3

3. In a large salad bowl (or split between 2 serving bowls), add lettuce. Then, add grilled chicken.

loaded Mediterranean salad with chicken, pita, tomatoes, red onions, and pickles. — Step 4

4. After that, add chopped produce to the salad.

5. After that, crumble pita chips and sprinkle on the salad. Repeat with crumbled feta and tabouli. Using a spoon, dish out portions of hummus and tzatziki. Toss and enjoy!

How to prepare chicken

If you're not starting with pre-cooked chicken, I suggest either grilling or cooking stove top. Here's how I do it:

Grilling:

Firstly, remove the chicken from its container. Run pieces under lukewarm water. If you're using frozen chicken, let it defrost in the refrigerator.
Take 2 large sheets of saran wrap and layer them on a cutting board or countertop. You want to be sure they’re overlapping slightly as this is going to be the prepping station for the raw meat.
Using meat scissors or a knife, trim any excess fat off your chicken breasts. Then, rinse.
Place breasts on the plastic wrap surface. Then, cover chicken with 2 more sheets of saran wrap.
Using a meat tenderizer (I call it a meat mallet), pound the chicken breasts until they’re all equal thickness. (I aim for mine to be about ½ inch thickness.)
Remove the top layer of plastic wrap and throw it away. Then, wash your hands in case you touched the raw meat or any of its juices.
Season chicken with dill and salt.
Grill chicken at 500°F for 8-10 minutes or until internal temperature reaches 165°F.
Remove from heat and slice into strips.

Stove Top:

Oil a skillet and turn to medium heat.
Sprinkle 1 tablespoon of dill seasoning and ½ tsp salt on the pan.
Dice up trimmed, beaten, and lean chicken breast into strips or cubes.
Then, let cook on all sides, constantly stirring. You may also need to add a little extra oil throughout cooking. Above all, ensure the chicken's internal temperature reaches 165°F.

Recipe FAQs

How do you store it?

This recipe makes 2 large salads. If you are going to have extras, store the dressings / dips on the side so it doesn’t make the lettuce soggy. I also suggest leaving off the pita chips so they stay crunchy and avocado to avoid browning.

Any tips for success?

Do not overcook your chicken. If you’re looking for a way to best prepare chicken, then follow the instructions I provide above. Also, I like a chopped salad so you get a little bit of each ingredient in every bite. Ensure that your veggies and chicken are finely diced!

Should I put dressing on my salad?

I think the tzatziki and hummus provide enough for this salad that dressing is not necessary. However, if you feel it needs a little something more greek dressing or a lemon vinaigrette would be my suggestions.

More Recipes You'll Love

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