Mediterranean Chicken Salad


Mediterranean-Chicken-SaladI love larger than life salads like this Mediterranean Chicken Salad, where the ingredients have reached sort of a 50/50 proposition…fifty percent greens and fifty percent good stuff.   This salad is my riff on Pita Jungle’s Mediterranean Chicken Salad and it’s one of my favorite salads. I know…I know.  I say that about each of my salads.  I guess it’s sort of like having children….or dogs… so I suppose I don’t really have a “favorite” salad.  I love them all equally … Mediterranean-Chicken-SaladOne of the ingredients in Pita Jungle’s Mediterranean Chicken Salad is tabbouleh.  I didn’t add tabbouleh here – because then the list of ingredients and steps of instructions for making this salad would become a little long and then you’d probably never want to make it.   So I add a little quinoa and chopped parsley and call it a day.   Pita Jungle’s Mediterranean Chicken Salad has corn kernels tossed in the bunch..  But when I think of corn – I think Mexican food, so I went with garbanzo beans instead.  It seemed like the right thing to do.   This little ensemble consists mostly of conservative earthy flavors but the golden raisins give it a touch of sunny sweetness which will have you digging around in search for more.


I love everything about this gorgeous nutritious salad!!

~ Deb

Mediterranean Chicken Salad

Yield: 4 - 6 servings

Total Time: 1 hour


  • 1 pound boneless free-range chicken breast, grilled and chopped
  • 6 cups mixed dark leafy greens (including baby kale)
  • 2 whole large Roma tomatoes, coarsely chopped
  • 3/4 cup roasted red peppers, sliced (1 small red bell pepper)
  • 1/2 cup golden raisins
  •  1/2 cup cooked quinoa
  • 1/2 cup fresh parsley, finely chopped
  • 1 cup cucumber, peeled, seeded and chopped (1 small cucumber)
  •  1/2 small red onion, thinly sliced
  • 1 cup canned garbanzo beans, drained and rinsed
Lemon Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (you can use fresh lime juice if you prefer)
  • 1 clove garlic, finely minced
  •  1/2 teaspoon freshly ground black pepper
  •  1/2 teaspoon freshly ground kosher salt


For the Grilled Chicken
  1. Grill the boneless chicken for 3-4 minutes on each side, or until no longer pink on the inside and the juices run clear.
  2. Season with a squeeze of fresh lemon juice, a pinch of salt and some freshly ground black pepper.
For the Lemon Vinaigrette
  1. Place all of the ingredients in a mason jar and screw the lid on tight
  2. Shake well until the ingredients are well incorporated
Put it all together
  1. Place all of the salad ingredients in a large bowl
  2. Add the chopped chicken
  3. Drizzle just enough vinaigrette to lightly coat the ingredients
  4. Toss well


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