Pin It The afternoon sun hit my kitchen counter just right as I emptied my fridge trying to use up leftovers. A rotisserie chicken from two nights ago, a lonely can of chickpeas in the pantry, and suddenly I was throwing together what would become my go-to lunch for months. Something about the tangy feta cutting through the earthy chickpeas made each forkful feel balanced and complete. My roommate walked in, asked what smelled so fresh, and ended up eating half the bowl standing right there at the counter.
Last summer I made this for a beach picnic, packing it into mason jars so nothing got soggy. My friends kept asking where I bought it, genuinely surprised when I told them I threw it together that morning. The olives were the game changer for one friend who swore she hated them, now she asks for extra.
Ingredients
- Cooked chicken breast: Use rotisserie chicken for the best flavor and texture, or grill fresh breasts and let them cool slightly before dicing
- Chickpeas: Rinse thoroughly and pat dry so the dressing coats everything evenly instead of pooling at the bottom
- Cherry tomatoes: Look for ones that feel heavy for their size and store them at room temperature for the sweetest flavor
- English cucumber: Leave the skin on for extra crunch and color, but regular cucumbers work fine too if you peel them
- Red onion: Soak the sliced onion in cold water for 10 minutes if you want to mellow the sharp bite
- Fresh parsley: Flat leaf parsley has better flavor than curly, and adding it right before serving keeps it bright and green
- Feta cheese: Block feta crumbled by hand has a better texture than pre crumbled, which can feel dry and mealy
- Kalamata olives: These add the essential briny punch that makes this distinctly Mediterranean, so do not skip them
- Extra virgin olive oil: Use the good stuff here since the dressing is simple and uncooked
- Fresh lemon juice: Roll the lemon on the counter before cutting to maximize juice yield
- Dried oregano: Mediterranean oregano has a more floral, less bitter flavor than the Mexican variety
- Dijon mustard: This helps emulsify the dressing so it stays creamy instead of separating
- Garlic clove: Grate it on a microplane for a smooth paste that distributes evenly without harsh chunks
Instructions
- Prep all your ingredients first:
- The chicken goes into bite sized pieces, tomatoes get halved, cucumber and onion into small dice, parsley chopped, olives halved, and feta crumbled by hand.
- Whisk together the dressing:
- Combine the olive oil, lemon juice, oregano, Dijon, garlic, salt and pepper in a small jar, then shake vigorously until thickened and creamy.
- Combine everything:
- Place all the salad ingredients in your largest bowl, pour the dressing over, and use salad hands or two spoons to toss until every piece is glistening.
- Let it rest or serve immediately:
- The flavors get better after 20 minutes in the fridge, but it is delicious right away if you are hungry now.
Pin It My sister texted me from across the country saying she made it three times in one week. Something about how customizable it is makes it feel different every time even though the base stays the same.
Making It Ahead
This meal preps beautifully for up to four days, but keep the dressing separate if you are planning ahead. The tomatoes release water as they sit, so add fresh ones to day three or four leftovers to maintain texture. Everything else holds up remarkably well in airtight containers.
Serving Ideas
Scoop it into warm pita halves for a handheld version or pile it over mixed greens to stretch it into a bigger dinner. The dressing works as a marinade for grilled chicken or vegetables too, so double the dressing recipe and use the extra for tomorrow meal.
Customization Options
Swap the chicken for shrimp or salmon, go vegetarian with extra chickpeas and maybe some halloumi. The base formula of protein, crunch, and creamy elements with that tangy dressing works with whatever you have on hand.
- Artichoke hearts add a buttery tang that complements the feta
- Pine nuts or toasted walnuts bring necessary crunch
- Fresh mint leaves in place of or alongside parsley brighten everything
Pin It This salad started as a refrigerator clean up experiment and became the dish my friends actually request. Hope it finds its way into your regular rotation too.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare all components separately and store them in the refrigerator. Combine the salad with dressing just before serving to maintain crispness, or dress lightly and chill for up to 2 hours for a colder presentation.
- → What can I substitute for feta cheese?
Goat cheese, ricotta salata, or mozzarella work beautifully as alternatives. For a dairy-free option, try nutritional yeast or cashew-based cheese for similar creamy saltiness.
- → How do I cook the chicken if I don't have it pre-cooked?
Season chicken breasts with salt and pepper, then pan-sear in olive oil over medium-high heat for 6-7 minutes per side until cooked through. Alternatively, bake at 375°F for 20-25 minutes. Cool before dicing or shredding.
- → Is this salad gluten-free?
Yes, this salad is naturally gluten-free. All ingredients listed are certified gluten-free, though always verify labels for processed items like olives and mustard if you have celiac disease or severe sensitivity.
- → What vegetables can I add or swap?
Bell peppers, avocado, radishes, artichoke hearts, or roasted zucchini pair wonderfully. Arugula or spinach can replace or complement the base. Choose vegetables with complementary textures and Mediterranean flavor profiles.
- → How long does the dressing keep?
The homemade dressing stores in an airtight jar for up to one week in the refrigerator. Shake or whisk before each use, as oils naturally separate. The freshness of lemon juice is best within 3-4 days.