The Best Mediterranean Salad Recipe

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

5 from 15 votes

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!

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, dinner, lunch, Salad

Cuisine: Mediterranean

Servings:

Calories: 742kcal

Author: Courtney Paige

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!

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.

Nutrition