Mediterranean chicken salad combines chicken breast, mixed greens, feta, olives, cherry tomatoes, olive oil, and lemon juice into a light meal that doesn’t take much planning. The chicken adds substance and the vegetables keep it fresh.
The feta and olives bring plenty of flavor, so the simple lemon dressing is all it needs.
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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Season chicken breast with salt and pepper. Cook 4-5 minutes per side until internal temperature 165°F, surface golden and firm.
3. Remove chicken, let rest 3 minutes, then slice.
4. In a large bowl, combine 2 cups mixed greens, 0.25 cup crumbled feta, 0.25 cup sliced olives, 0.5 cup cherry tomatoes halved.
5. Add sliced chicken on top.
6. Drizzle 1 tbsp olive oil and 1 tbsp lemon juice over salad. Toss gently.
7. Finish with fresh chopped parsley sprinkled on top.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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