Save Last summer I stumbled into my kitchen at 7 PM, starving after a chaotic day, and threw together whatever I could find in the fridge. The result was so bright and satisfying it is now my go-to when I want something substantial but not heavy.
I first made this for a beach picnic with friends, and halfway through the meal someone asked if I could share the recipe. That was the moment I realized simple ingredients can create something people actually crave.
Ingredients
- Cooked chicken breast: Rotisserie chicken works perfectly here and saves time
- Chickpeas: Rinse them thoroughly and pat dry to prevent a watery salad
- Cherry tomatoes: Choose ones that feel heavy and firm, they will burst with sweetness
- Cucumber: English cucumbers have fewer seeds and stay crisper longer
- Red onion: Soak the sliced onion in ice water for 10 minutes to mellow the sharpness
- Fresh parsley: Flat leaf parsley has more flavor than the curly variety
- Feta cheese: Block feta crumbled by hand has a better texture than pre crumbled
- Kalamata olives: These add the essential briny punch that ties everything together
- Extra virgin olive oil: Use a quality olive oil since it is a primary flavor here
- Fresh lemon juice: Roll the lemon on the counter before cutting to maximize juice
- Dried oregano: Rub it between your palms to release the aromatic oils
- Dijon mustard: This acts as an emulsifier to keep the dressing creamy
- Garlic: Freshly minced garlic gives a brighter taste than garlic powder
Instructions
- Combine the salad ingredients:
- Place the chicken, chickpeas, cherry tomatoes, cucumber, red onion, parsley, feta cheese, and olives in a large bowl and toss them together gently.
- Make the dressing:
- Whisk together the olive oil, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper until the mixture thickens slightly.
- Dress the salad:
- Pour the dressing over the salad and toss gently to coat everything without mashing the chickpeas or feta.
- Season and serve:
- Taste and add more salt or pepper if needed, then serve right away or refrigerate for 20 minutes for chilled servings.
Save This salad became my Monday lunch staple because it keeps me full for hours without the afternoon food coma. There is something about the combination of protein and fresh vegetables that just works.
Making It Ahead
You can prep all the vegetables and chicken up to 24 hours in advance and store them separately in the refrigerator. The dressing can also be made ahead and kept in a sealed jar.
Serving Suggestions
Warm pita bread transforms this from a salad into a more substantial meal. I have also served it over a bed of mixed greens for extra volume.
Variations To Try
Sometimes I add sliced avocado when I want extra creaminess or chopped bell peppers for more crunch. The beauty of this recipe is how adaptable it is to whatever you have on hand.
- Add roasted red peppers for a smoky depth
- Swap feta for goat cheese if you prefer a milder flavor
- Try fresh basil instead of parsley for a different herb profile
Save This salad proves that healthy food does not have to be boring or complicated. Enjoy every bright, briny bite.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken is an excellent substitute and saves preparation time. Simply shred or dice it to the desired size and combine with other ingredients. The flavors work beautifully with store-bought rotisserie options.
- → How long can this salad be stored?
Keep the dressing separate and store in an airtight container for up to 3 days. Add dressing just before serving to prevent vegetables from becoming soggy. The salad components alone keep refrigerated for 2-3 days.
- → Is this suitable for meal prep?
Absolutely. Prepare all components separately and store in containers. Combine and dress just before eating for optimal freshness and texture. This makes it ideal for 2-3 days of packed lunches.
- → What can I add for extra creaminess?
Sliced avocado adds richness and complements the Mediterranean flavors beautifully. You can also mix a tablespoon of Greek yogurt into the dressing for added creaminess while maintaining a light profile.
- → How do I make this vegetarian?
Simply omit the chicken and increase chickpeas to 1.5-2 cans for equivalent protein. Add roasted chickpeas or white beans for hearty texture. All other ingredients remain the same, creating a satisfying plant-based option.
- → Can I prepare the dressing ahead of time?
Yes, whisk the dressing in advance and store in a sealed jar for up to 5 days. The flavors actually meld and intensify when stored together. Shake well before using and dress the salad just before serving.