Rotisserie chicken Mediterranean salad combines tender shredded chicken with crisp vegetables, olives, and feta for a fresh, satisfying meal. Cucumber, tomatoes, and red onion add crunch while a simple olive oil and lemon dressing brings everything together.
The bright flavors make this salad feel light while still providing plenty of protein for lunch or dinner.
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1. Remove skin from 2 cups shredded rotisserie chicken and set aside. Pat chicken dry if needed to avoid excess moisture.
2. In a large bowl, combine 1 cup diced cucumber, 1 cup halved cherry tomatoes, 0.5 cup diced red onion, and 0.5 cup pitted sliced kalamata olives.
3. Add 0.5 cup crumbled feta cheese and 0.25 cup chopped fresh parsley to the bowl.
4. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp dried oregano, salt, and pepper to taste.
5. Pour dressing over salad ingredients and toss gently to combine.
6. Add shredded rotisserie chicken to the salad and toss again to distribute evenly.
7. Let salad rest 5 minutes at room temperature to allow flavors to meld.
8. Finish with an additional sprinkle of fresh parsley before serving.
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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.
Plan your meals once and let your grocery list build itself.
MyGroceryPlan turns dinner decisions into a simple system that actually works.