Ever get so tired after work you just can’t bear the thought of chopping twelve things, making two dressings, and waiting for the oven? Enter my Keto Mediterranean Chicken Salad bowl. Too many nights I stared blankly at the fridge, asking the universe for something easy… and honestly, nothing ever just appeared. I love a good shortcut (don’t we all?), so when I stumbled on this recipe, I had this huge aha moment—like, why the heck was I making dinner so hard? It’s fast, it’s healthy, and it doesn’t taste like “sad desk lunch.” Oh, and if you’re into other game-changing salads, you gotta check out this zesty bbq chicken skewer salad or whip up some homemade caesar salad dressing to jazz things up even more. Let’s talk about how to keep dinner simple and way more exciting.
The Easy Way to Make Mediterranean Chicken Salad
I’m not a chef. Not even close. Some days, I eat cereal for dinner. But this keto Mediterranean chicken salad—ew, even typing “keto” feels fancy—actually feels more like assembling than cooking. You just need five ingredients. Grab a rotisserie chicken if you’re lazy (like me on Tuesdays) or use any cooked chicken you have. Chop cool crisp cucumbers, some cherry tomatoes, kalamata olives, and crumbled feta. Toss it all together with a nice drizzle of olive oil and a little squeeze of lemon if you’re wild (lemon isn’t even required—see? I told you it’s easy). Honestly, anyone can make it. I timed myself once: less than ten minutes. Beat that, fast food drive-through.
I made this mediterranean chicken salad after a crazy Monday at work, and my whole family devoured it—barely any cleanup, and not a single complaint about “diet food.” Instant favorite!
Why You’ll Love This Mediterranean Chicken Salad Recipe
Let’s just say… some recipes promise big things, but this one actually delivers. You get big flavors—salty olives, creamy feta, juicy tomatoes. The textures really keep it interesting. So many lunch salads feel like chewing on soggy grass, but this? Super filling, no weird aftertaste, and did I mention it’s low carb? That’s a big “yay” for anyone watching carbs or just wanting something light but satisfying. Not to be dramatic, but it tastes like something from a five-star restaurant in Greece (OK, I’ve never been, but I can pretend). Also, it’s totally flexible: add spinach if you have it, skip the cheese if dairy’s not your thing, or bulk it up with leftovers hiding in your fridge. The salad bowl vibes never get boring.
How To Make Mediterranean Chicken Salad
Alright—time to break it down (awkward kitchen dancing totally optional). First, gather your five superstars: cooked chicken, cucumbers, cherry tomatoes, kalamata olives, and feta cheese. I just tear up the chicken with my hands half the time (please don’t judge me). Chop the cucumbers and tomatoes into chunky bits—bite size is best, trust me. Toss everything into a big bowl. Scatter over the olives and feta. Splash a little olive oil, a good pinch of kosher salt, maybe a grind of pepper if you remember. Toss, taste, done! That’s really it. Somehow it’s fancy looking, with zero stress or mess. I make it for meal prep too—I’ll just double the batch and voilà, lunches for days. If you want to get extra, add lemon juice or a pinch of oregano, but honestly, it doesn’t need it.
Storage Instructions
Here’s the real secret: this Mediterranean chicken salad actually gets better as it hangs out in the fridge, soaking in the flavors. Store it in a glass container with a good tight lid. It’ll keep fresh and tasty for three, maybe four days if you don’t pile on too much dressing at the start. If you want it to taste especially fresh each day, store the dressing separately and drizzle it on right before eating—keeps things from getting mushy. Fun fact: I once found a bowl tucked away (totally forgot it, oops) and it was still delicious two days later.
What To Serve With Mediterranean Chicken Salad
Let me hit you with a couple simple ideas to turn this bowl into the best meal ever:
- Pile the salad on top of arugula for more greens (or spinach if you’re feeling iron-deficient).
- Spoon it into lettuce leaves for crunchy, keto chicken wraps—messy but fun.
- Serve alongside a bowl of tzatziki, oh or some roasted veggies (easy and filling).
- Bring it to a picnic and make all your friends jealous of your effortless lunch skills.
It also goes crazy well with sides like the ones in this mediterranean chicken zucchini bake or try out my favorite chicken spinach and mushroom low carb oven dish for something even heartier!
Common Questions
Q: Can I prep this salad ahead of time?
A: For sure! Just keep the olive oil and lemon separate until serving, so everything stays crisp.
Q: What if I don’t like olives?
A: Skip them! Or swap in something else salty, maybe capers or even sliced pickles. No rules here.
Q: Is it still keto if I add more veggies?
A: Go wild with the non-starchy veggies—cucumbers, bell peppers, spinach all work and you’ll still be good on carbs.
Q: Can I freeze it?
A: Uhh, nope. The fresh ingredients turn weird and soggy. Don’t do it—just make what you’ll actually eat this week.
Q: Any other protein options?
A: Try roast turkey, grilled shrimp, leftover salmon. Whatever you already have, honestly!
Ready For Your New Go-To Lunch?
In case you couldn’t tell, I’m obsessed with easy meal ideas that don’t taste boring. This Mediterranean Chicken Salad fits all my “musts”—fast, healthy, super flavor-packed, and barely any cleanup. If you loved this vibe, don’t miss these ideas from Mediterranean Chicken Salad – Low Carb, Keto, Paleo, W30 and take some inspo from Low-Carb Greek Chicken Bowls (Keto, Gluten-Free) for even more protein-y, fresh lunch options. Seriously, just try it once—I bet it’ll make it into your regular rotation… and save your weeknights a little stress. Let me know how it turns out!
Print
Mediterranean Chicken Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
A vibrant keto Mediterranean chicken salad loaded with grilled chicken, cherry tomatoes, feta, olives, and fresh herbs. Quick and easy to prepare, perfect for lunch or meal prep.
Ingredients
- 1 rotisserie chicken or any cooked chicken
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (optional)
- Salt and pepper to taste
Instructions
- Gather all ingredients.
- Tear chicken into bite-sized pieces.
- Chop cucumber and cherry tomatoes.
- In a large bowl, combine chicken, cucumbers, tomatoes, olives, and feta.
- Drizzle with olive oil, lemon juice, salt, and pepper.
- Toss everything together until well mixed.
- Serve immediately or store for later.
Notes
This salad can be kept in the fridge for 3-4 days. For best freshness, store the dressing separately until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg