Introduction
This Mediterranean Artichoke Chicken Salad is a refreshing and flavorful dish packed with vibrant ingredients like juicy cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy feta cheese. Tossed in a zesty red wine vinaigrette with hints of lemon and oregano, this protein-rich salad is perfect for a light lunch, a healthy dinner, or a meal-prep option for the week. Serve it chilled or at room temperature for a taste of the Mediterranean in every bite.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, chopped artichoke hearts, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the chicken and vegetable mixture, and toss gently to coat all the ingredients evenly.
- Taste and adjust seasoning if necessary. Let the salad sit for about 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with additional parsley if desired.
Variation
- Mediterranean Tuna Salad Twist – Replace the shredded chicken with canned tuna for a seafood variation. Tuna pairs wonderfully with the briny flavors of artichokes and olives, creating a light yet protein-packed meal.
- Vegan-Friendly Option – Swap the chicken for canned chickpeas or white beans. These add plant-based protein and a creamy texture while still complementing the Mediterranean flavors.
- Creamy Avocado Addition – Mash or dice a ripe avocado and mix it into the salad for a richer, creamier texture. The avocado not only enhances the flavor but also adds healthy fats and a smooth mouthfeel.
Cooking Notes
- For extra crunch, add toasted pine nuts or slivered almonds.
- Swap the feta cheese for goat cheese for a different twist.
- If you prefer a creamier texture, mix in a spoonful of Greek yogurt with the dressing.
- This salad keeps well in the fridge for up to 3 days.
Serving Suggestions
- Stuffed Pita Pocket – Serve this salad inside warm, soft pita bread for an easy handheld meal. The salad’s zesty dressing soaks into the pita, creating a delicious balance of flavors and textures.
- Mediterranean Grain Bowl – Serve over a base of quinoa, couscous, or farro for a heartier dish. The grains absorb the dressing, adding a satisfying bite while keeping the dish light and fresh.
- Party Platter with Hummus and Pita Chips – Transform this salad into a Mediterranean mezze platter by serving it alongside hummus, tzatziki, roasted red peppers, and crunchy pita chips. It’s perfect for entertaining or a casual gathering.
Tips
- Make-Ahead Friendly – This salad tastes even better the next day as the flavors continue to meld. If making ahead, store the dressing separately and toss it in just before serving to keep the vegetables crisp.
- Balanced Dressing for Perfect Flavor – The key to a well-balanced dressing is the right ratio of acid to oil. If the salad tastes too tart, add a bit more olive oil; if it lacks brightness, squeeze in a little extra lemon juice.
- Customizing the Protein – If you don’t have cooked chicken on hand, rotisserie chicken is a great shortcut, adding extra moisture and flavor. For a smoky twist, use grilled chicken breast or even leftover roasted turkey.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 22g
- Sodium: 460mg
Frequently Asked Questions
- Can I make this salad ahead of time?
Yes! This salad actually tastes better when made a few hours in advance, as the flavors have time to meld together. For best results, store it in an airtight container in the refrigerator and toss before serving. If making more than a day ahead, store the dressing separately and mix it in just before serving to maintain freshness. - What is the best way to shred the chicken?
The easiest method is using two forks to pull apart cooked chicken breast or thigh meat. For a quicker method, place warm chicken in a mixing bowl and use a hand mixer on low speed—it shreds in seconds! You can also use rotisserie chicken for convenience. - Can I substitute the feta cheese with something else?
Absolutely! If you’re not a fan of feta, try goat cheese for a creamier texture, or Parmesan shavings for a sharper bite. For a dairy-free option, use dairy-free feta alternatives or add extra olives for that salty, briny flavor. - How can I add more protein to this dish?
To boost protein, consider adding a hard-boiled egg, extra chicken, or even canned chickpeas. If you want a seafood variation, grilled shrimp or salmon work beautifully with the Mediterranean flavors in this salad.
Conclusion
This Mediterranean Artichoke Chicken Salad is light, refreshing, and bursting with bold Mediterranean flavors in every bite. With its zesty dressing, tender chicken, and crunchy vegetables, it’s a meal that’s both satisfying and nutritious. Perfect for meal prep, quick lunches, or light dinners, this salad is endlessly customizable to suit your taste.
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Mediterranean Artichoke Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Mediterranean Artichoke Chicken Salad is a refreshing and flavorful dish packed with vibrant ingredients like juicy cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy feta cheese. Tossed in a zesty red wine vinaigrette with hints of lemon and oregano, this protein-rich salad is perfect for a light lunch, a healthy dinner, or a meal-prep option for the week. Serve it chilled or at room temperature for a taste of the Mediterranean in every bite.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, chopped artichoke hearts, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the chicken and vegetable mixture, and toss gently to coat all the ingredients evenly.
- Taste and adjust seasoning if necessary. Let the salad sit for about 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with additional parsley if desired.
Notes
- For extra crunch, add toasted pine nuts or slivered almonds.
- Swap the feta cheese for goat cheese for a different twist.
- If you prefer a creamier texture, mix in a spoonful of Greek yogurt with the dressing.
- This salad keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
Keywords: Mediterranean Chicken Salad, Artichoke Salad, Healthy Chicken Salad, Greek Chicken Salad, No-Cook Meal, Easy Lunch Idea, Protein-Packed Salad