Save My neighbor brought over a version of this salad after I helped her move furniture one Saturday, and I ate it straight from the container standing at my kitchen counter. The tang of lemon and brine from the olives hit first, then the creaminess of feta, and I realized I'd been making chicken salad wrong my whole life. She laughed when I asked for the recipe, saying it wasn't really a recipe, just things she always had around. I've made it at least twice a month since then, and it never gets old.
I made this for a picnic last summer when it was too hot to turn on the stove, and everyone kept asking what was in it. One friend scraped the bowl clean with pita bread and declared it better than anything she'd ordered at a cafe. It became my go to whenever I needed something that felt special but didn't require me to stand over heat. Even my kids, who usually pick around anything green, ate the parsley without complaint.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, it's juicy and already seasoned, and you can shred it with your hands in under a minute.
- Chickpeas: Rinse them well or they'll taste tinny, and pat them dry so the dressing actually clings instead of sliding off.
- Cherry tomatoes: Halve them so their sweetness bursts in your mouth, and use the ripest ones you can find for the best flavor.
- Cucumber: English cucumbers work great because they have fewer seeds and stay crisp longer without getting watery.
- Red onion: Slice it thin and soak in cold water for five minutes if the bite is too sharp, it mellows beautifully.
- Fresh parsley: Don't skip this, it adds a grassy brightness that makes the whole salad taste alive.
- Feta cheese: Buy a block and crumble it yourself, the pre crumbled stuff is coated in starch and doesn't taste nearly as tangy.
- Kalamata olives: Their briny richness is what makes this Mediterranean, not just a regular chicken salad.
- Extra virgin olive oil: Use the good stuff here since it's not being cooked, the flavor really shines through.
- Lemon juice: Fresh squeezed is non negotiable, bottled lemon juice tastes flat and won't give you that bright zing.
- Dried oregano: A little goes a long way, it brings that earthy, sun baked herb flavor without overpowering.
- Dijon mustard: This emulsifies the dressing and adds a subtle sharpness that ties everything together.
- Garlic: One small clove is enough, too much and it'll overpower the delicate balance of flavors.
Instructions
- Combine the base:
- Toss the chicken, chickpeas, tomatoes, cucumber, onion, parsley, feta, and olives into your largest bowl and give it a gentle stir. You want everything mixed but not bruised, so use a light hand.
- Whisk the dressing:
- In a small bowl or jar, combine the olive oil, lemon juice, oregano, mustard, garlic, salt, and pepper, then whisk hard until it looks creamy and unified. If you use a jar, just shake it until your arm gets tired.
- Dress and toss:
- Pour the dressing over the salad and fold everything together with a big spoon or your hands. Make sure every piece gets a little coating, but don't overdress or it'll get soggy.
- Taste and adjust:
- Take a bite and see what it needs, maybe more lemon for brightness or a pinch of salt to make the flavors pop. Serve it right away or let it chill for 20 minutes if you like it cold.
Save The first time I packed this for lunch at work, two coworkers leaned over and asked what smelled so good. I ended up sharing bites and writing down the ingredients on a sticky note. It's become my signature dish for potlucks, the one people expect me to bring, and I'm completely fine with that because it's easy and I know it'll disappear.
Storing and Making Ahead
This salad keeps well in the fridge for up to two days, but store the dressing separately if you're planning to eat it over time. The vegetables stay crisper that way, and you can dress individual portions as you go. I like to prep all the ingredients the night before and toss everything together right before serving, it takes the stress out of meal prep and still tastes freshly made.
Customizing Your Salad
I've thrown in everything from roasted red peppers to artichoke hearts depending on what's in my fridge, and it always works. Avocado makes it creamier, toasted pine nuts add crunch, and a handful of arugula gives it a peppery kick. If you're feeding someone who doesn't eat meat, double the chickpeas and add some quinoa, it's just as satisfying and nobody misses the chicken.
Serving Suggestions
I usually serve this in a big shallow bowl so everyone can see the colors, and I set out warm pita or crusty bread on the side. It's hearty enough to be a meal on its own, but it also works as a side at barbecues or alongside grilled fish. Sometimes I'll spoon it into lettuce cups for a low carb option, or pile it on top of mixed greens if I want something even lighter.
- Warm the pita in the oven for a minute so it's soft and perfect for scooping.
- Sprinkle a little extra feta and a drizzle of olive oil on top right before serving for a prettier presentation.
- If you're serving it cold, take it out of the fridge ten minutes early so the flavors wake up.
Save This salad has saved me on more busy evenings than I can count, and it always feels like I'm doing something good for myself. It's one of those recipes that makes you look forward to lunch, and that's worth everything.
Recipe FAQ Section
- → Can I use rotisserie chicken instead of cooking my own?
Absolutely. Rotisserie chicken saves time and works perfectly. Simply shred or dice 2 cups and add directly to your salad for convenience without compromising flavor.
- → How far in advance can I prepare this?
You can chop vegetables and cook chicken up to 24 hours ahead. Dress the salad just before serving to keep ingredients crisp, though you can chill the undressed salad for up to 30 minutes.
- → What are good substitutions for feta cheese?
Try goat cheese, ricotta salata, or halloumi for similar briny or tangy notes. For dairy-free options, nutritional yeast or cashew cheese work well.
- → How do I make this vegetarian?
Simply omit the chicken and increase chickpeas to 2 cans. Add extra vegetables like bell peppers, artichoke hearts, or sun-dried tomatoes for additional substance and flavor.
- → Can I prepare the dressing in advance?
Yes, the dressing keeps refrigerated for up to 5 days. Store in a jar and shake well before using. This makes meal prep convenient throughout the week.
- → What pairs well with this salad?
Warm pita bread, focaccia, or crispy Greek flatbread complement it beautifully. For a heartier meal, serve over mixed greens or alongside roasted vegetables.