Chopped Mediterranean Chicken Salad
This Chopped Mediterranean Chicken Salad totally raises the bar for chicken salads everywhere. It’s loaded with vibrant Mediterranean flavors like black olives, mozzarella, and sun-dried tomatoes, and features juicy chicken breast as its starring protein.
If you’re ready to graduate from the classic chicken salad and enjoy some delicious Mediterranean flair, this healthy meal is the way to go!
Healthy Chicken Salad Recipe
Who doesn’t love an easy chicken salad recipe this time of year? There’s something about it that just makes me want to enjoy it in the sun with some fresh lemonade.
My High Protein Chicken Salad is certainly proof of this. I also feel the same about my Radish Potato Salad and High Protein Pasta Salad — so good and ideal for summertime!
If you’re a big fan of Mediterranean cuisine like me, this Mediterranean chicken salad will win your heart. It’s made with some of my favorite summer ingredients, like fresh basil, sun-dried tomato, fresh mozzarella, Italian-seasoned chicken, and avocado oil mayo.
My favorite avocado oil mayo is Chosen Foods Classic Mayo. It’s made with 100% pure avocado oil and other simple quality ingredients.
A lot of other mayo brands contain a lot of preservatives and additives, but this is the good stuff right here! Plus, it contains healthy fats, which, as you may know, I’m all about. Healthy fats keep me full and satiated, and they are your best friend on a low-carb diet!
I love this chicken salad with low-carb pitas, but you can use lettuce/lettuce wraps, bell peppers, or toast it up on sourdough! It tastes fantastic on just about anything.
Why You’ll Love It
- It’s a delicious Mediterranean spin on a classic.
- Full of lots of textures and fresh flavors.
- Easy lunch or meal prep that will taste great with any base.
- A great way to use up leftover chicken if you’re looking for a quick and easy shortcut.
Mediterranean Chicken Salad Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Chicken breasts: Use boneless, skinless chicken breasts. To save time, you can also use pre-cooked chicken or store-bought rotisserie chicken!
- Mediterranean spice blend: I used a blend of oregano, garlic powder, smoked paprika, salt, and pepper.
- Fresh herbs: Fresh basil and fresh chives deepen the flavor profile of this salad.
- Sun-dried tomatoes: Look for the kind packed in oil. Its subtle sweetness is perfect in salads like this one!
- Black olives: A Mediterranean staple, black olives add a nice briny flavor.
- Fresh mozzarella balls: The fresher, the better! Mozzarella adds a creamy and cheesy element to this salad.
- Avocado: Use ripe avocados for the best flavor and texture.
- Aleppo pepper flakes: These unique red pepper flakes add a mild heat that is just so good.
- Avocado oil mayonnaise: This is a healthier alternative to traditional mayo. It adds rich creaminess without worrying about unhealthy oils.
- Romaine lettuce or low-carb bread/pitas: Use your favorite base to serve the chicken salad on. Romaine lettuce adds a nice crunch, while low-carb bread or pitas make this into a hearty sandwich. I like to use Joseph’s Pita Bread for this Mediterranean Chicken Salad. It is a low-carb option with only 60 calories and 7 grams of net carbs per pita.
Other Delicious Flavors to Try
Switch up the flavor profile of this satisfying salad by trying other great Mediterranean variations. Here are some of my favs:
- Greek: Instead of the spice blend, use a blend of dried oregano, dill, and lemon juice. Add diced cucumber, cherry tomatoes, red onion, and crumbled feta cheese for an extra Greek touch. Artichoke hearts, red peppers, or Kalamata olives would also taste delicious!
- Middle Eastern: Swap out the sun-dried tomatoes for roasted red bell peppers and add chickpeas or lupini beans for a heartier salad. Top with a drizzle of tahini dressing for a delicious Middle Eastern twist.
- Moroccan: Mix things up using spices such as cumin, coriander, and cinnamon in the chicken marinade. Add some chopped dates and almonds for a sweet and nutty addition to the salad.
How to Make Mediterranean Chicken Salad
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – PREP CHICKEN
Add the chicken breasts to a bowl. When they’re at room temperature, drizzle with 1 tablespoon avocado oil and season with the Italian seasoning blend.
STEP 2 – COOK CHICKEN
Heat a pan over medium heat. Once hot, add the marinated chicken and 1 tablespoon avocado oil to the pan. Cover the pan with a lid and cook for 3 minutes.
After 3 minutes, flip the chicken. Cover again and reduce the heat to medium-low, cooking for another 8 minutes or until the internal temperature of the chicken is 165°F.
When done, remove the chicken from the pan and place it on a cutting board. Let it rest for 4-5 minutes.
STEP 3 – CHOP
Add the basil, chives, sun-dried tomatoes, olives, mozzarella, and avocado to the cutting board. Add the mayo.
With a large knife, chop everything and mix it well.
Pro tip: If you like it on the chunkier side, chop less. Taste and adjust as you wish!
STEP 4 – ASSEMBLE & SERVE
Spoon the chicken salad into low-carb pitas or onto romaine lettuce leaves with more fresh herbs, greens, and avocado slices.
Serve and enjoy!
Pro Tips for the BEST Mediterranean Chicken Salad Recipe
- Covering the chicken with the lid will help trap the moisture, making the chicken juicier.
- The cooking time will vary based on the size and temperature of your chicken pieces.
- Letting the chicken rest allows the juices to redistribute throughout the chicken.
- I chop and mix everything up on a large cutting board for ease. However, you can also toss all of the chopped ingredients into a large bowl to mix well, if preferred.
Storage
This Mediterranean Chicken Salad can be stored separately from the lettuce/low-carb pita bread in an airtight container in the refrigerator for up to 3 days.
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- Chicken Shawarma Meatballs with Tahini Sauce
- Green Goddess Chicken Thighs
- Mediterranean Buddha Bowl
- Keto Thai Curry Recipe
Chopped Mediterranean Chicken Salad
This Mediterranean chicken salad is made with some of my favorite summer ingredients. It's effortless and flavorful, with an elevated taste that'll have everyone raving!
Ingredients
- 2 chicken breasts
- 2 tablespoons avocado oil, divided
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 large handful of fresh basil
- ⅓ cup fresh chives
- ⅓ cup sun-dried tomatoes
- ⅓ cup black olives
- ⅓ cup fresh mozzarella balls
- ½ avocado
- Aleppo pepper flakes, to taste
- 2-3 tablespoons avocado oil mayonnaise
- Romaine lettuce or low-carb bread/pitas for serving
Instructions
- Add the chicken breasts to a bowl. When they’re at room temperature, drizzle with 1 tablespoon avocado oil and season with salt, pepper, oregano, garlic powder, and smoked paprika.
- Heat a pan over medium heat. Once hot, add the marinated chicken and 1 tablespoon avocado oil to the pan. Cover the pan with a lid and cook for 3 minutes.
- After 3 minutes, flip the chicken. Cover again and reduce the heat to medium-low, cooking for another 8 minutes or until the internal temperature of the chicken is 165°F.
- When done, remove the chicken from the pan and place it on a cutting board. Let it rest for 4-5 minutes.
- Add the basil, chives, sun-dried tomatoes, olives, mozzarella, and avocado to the cutting board. Add the mayo.
- With a large knife, chop everything and mix it well. If you like it on the chunkier side, chop less. Taste and adjust as you wish.
- Spoon the chicken salad into low-carb pitas or onto romaine lettuce leaves with more fresh herbs, greens, and avocado slices.
Notes
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