The Best Mediterranean Salad Recipe

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!

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, Mediterranean Tofu Bowls this Mediterranean Chicken Wrap, or this Mediterranean Chickpea Chopped Salad, which I know you’ll enjoy, too!

Recipe Ingredients

• 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

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

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

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

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:

1. Firstly, remove the chicken from its container. Run pieces under lukewarm water. If you’re using frozen chicken, let it defrost in the refrigerator.
2. 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.
3. Using meat scissors or a knife, trim any excess fat off your chicken breasts. Then, rinse.
4. Place breasts on the plastic wrap surface. Then, cover chicken with 2 more sheets of saran wrap.
5. 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.)
6. 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.
7. Season chicken with dill and salt.
8. Grill chicken at 500°F for 8-10 minutes or until internal temperature reaches 165°F.
9. Remove from heat and slice into strips.

Stove Top:

1. Oil a skillet and turn to medium heat.
2. Sprinkle 1 tablespoon of dill seasoning and ½ tsp salt on the pan.
3. Dice up trimmed, beaten, and lean chicken breast into strips or cubes.
4. 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.

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The Best Mediterranean Salad Recipe

5 from 16 votes

Prep15 minutes mins

Cook10 minutes mins

Total25 minutes mins

Servings2

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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!

Author: Courtney Paige

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Equipment

• ▢
  Cutting Board
• ▢
  Salad bowl
• ▢
  skillet
• ▢
  Meat Thermometer
• ▢
  Knife
• ▢
  Rubber Spatula
• ▢
  Tongs
• ▢
  Spoon

Ingredients

• ▢ 1 bag butter lettuce
• ▢ ½ bag Stacy's Garlic & Herb Pita Thins
• ▢ 2 chicken breast, grilled
• ▢ ½ cup hummus
• ▢ ½ cup english cucumber
• ▢ ½ cup red bell pepper
• ▢ ½ cup tomatoes
• ▢ ½ cup crumbled feta
• ▢ ¼ cup red onion
• ▢ ¼ cup tzatziki sauce
• ▢ 2 tbsp tabouli, optional
• ▢ 2 sweet or spicy pickles, optional
• ▢ ¼ cup diced avocado, optional

Instructions

For the chicken

• Firstly, remove the chicken from its container. Run pieces under lukewarm water. If you're using frozen chicken, then 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.
• Then, 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.
• Lastly, slice or cube.

For the salad

• Rinse butter lettuce.
• In a large salad bowl (or 2 individual ones), add lettuce. Then, add grilled chicken.
• Dice all fresh vegetables: english cucumber, red pepper, red onion, tomatoes, and pickles. Then, add them to the salad. 
• After that, crumble pita chips and sprinkle to the salad. Repeat with crumbled feta and tabouli. 
• Using a spoon, dish out portions of hummus and tzatziki. Then, add any additional toppings or more of something if you’d like!
• Toss and DIVE IN!! I hope you are as obsessed with this salad as I am!

Nutrition

Serving: 1 salad | Calories: 742kcal | Carbohydrates: 63g | Protein: 51g | Fat: 33g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 3188mg | Potassium: 585mg | Fiber: 13g | Sugar: 8g

Notes

This recipe was MADE for meal prep. I recommend dicing all the vegetables and then storing them together. Keep the cooked chicken separate, and then when it comes time to assemble the fresh salad, just pull them out, grab a spoon to scoop the dips, and enjoy! It takes me less than 5 minutes to toss together when I have everything prepped.

With the tzatziki and hummus, I don’t think this recipe needs a true dressing, but if you want something more add Greek dressing or a lemon or balsamic vinaigrette.

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