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Easy Mediterranean Chicken Salad

Easy Mediterranean Chicken Salad

This Mediterranean chicken salad is everything you need in an easy, quick weeknight meal. It's full of delicious flavors - artichokes, bell peppers, beans, chickpeas - it has everything. It's also incredibly filling and makes 8 servings, so you can save some for lunch the next day!

Mediterranean Chicken Salad - a quick and healthy weeknight meal, full of delicious flavors | Shiny Happy Bright

I learned a little trick from the deli/grocery near our house - they have a salad bar and they chop all the ingredients after they assemble your salad. It makes each bite flavorful, because you taste all the ingredients. I love their salads so I've started recreating this little trick at home. Instead of chopping it all up once I'm done, I start with little pieces to begin with. It takes a little longer to assemble on the front end, but I guarantee it's worth it!

Mediterranean Chicken Salad - a quick and healthy weeknight meal, full of delicious flavors | Shiny Happy Bright

I hope you enjoy this easy meal that's full of fresh flavors! I've also made this with a mustard based dressing as well - if you'd like to try it, just add two tablespoons of wholegrain mustard to the dressing listed below. It adds a little kick. Let me know if you have other fun dressing ideas for this salad - I'd love to try them!


Mediterranean Chicken Salad

Makes 8 Servings | Prep Time: 20 minutes | Total Time: 25 minutes

 

Instructions

Combine all the ingredients from chicken to mixed greens in a large bowl and toss to combine. 

In a small bowl, combine the salt and pepper, olive oil, and lemon juice. Whisk briskly to combine. 

Before serving, top the salad with the dressing and stir or toss several times to mix.

Keeps in fridge for two days, if dressing is kept separate. 

Enjoy!

 

 

Ingredients

2 cooked chicken breasts, shredded

1 (14 ounce) can chickpeas, rinsed and drained

1 (14 ounce) can cannellini beans, rinsed and drained

1 large cucumber, finely chopped

2 red bell peppers, finely chopped

1 cup olives (I used kalamata and picholine), diced

1 (14 ounce) can artichokes, drained and diced

10 ounces mixed greens, roughly chopped

2 teaspoons each salt and pepper

1/4 cup olive oil

Juice of two lemons


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