Mediterranean Chicken Salad

With all the Mediterranean flavors of olives, tomatoes, cucumbers, avocados and chicken, this salad is a complete meal in a bowl. Making one dressing/marinade for two uses, this recipe is easy, fast, and refreshing for the hot summer days ahead.


  • 4 Tablespoon Olive Oil
  • 1/4c. freshly squeezed lemon juice
  • 2 Tablespoon red or white wine vinegar
  • 2 teaspoons dried basil
  • 2 teaspoons fresh garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Cracked pepper, to taste
  • 2 – skinless, boneless, chicken breasts


  • 4 cups Romaine lettuce, washed and dried
  • 1 large cucumber, diced
  • 2 tomatoes, diced
  • 2 scallions, chopped
  • 1 avocado, sliced or diced
  • 1/3 cup Kalamata or olives of choice, halved
  • Lemon wedges to serve
TFO | Mediterranean Chicken Salad


  1. Whisk together all the marinade/dressing ingredients in a pint jar.  Pour out 1/2 into a large shallow dish.  Refrigerate the remaining liquid to use as the dressing later.
  2. Add the chicken to the marinade in the dish for 30 minutes-up to 2 hours in the refrigerator.
  3. Meanwhile, prepare the salad ingredients and mix in a large serving bowl.
  4. Once the chicken is ready, grill on both sides until browned and completely cooked.
  5. Rest the chicken about 5 minutes; then slice or dice and arrange over the salad.  Drizzle the salad with the saved dressing ONLY.
  6. Top with 1/2c. crumbled Feta cheese if desired.  Toss and serve with the lemon wedges.