Mediterranean Shredded Chicken and Creamy Feta Salad
A generous and colorful salad inspired by the sunny flavors of the Mediterranean. Tender shredded chicken pairs perfectly with salty, creamy feta, brightened by a zesty lemon and extra virgin olive oil vinaigrette. A complete, nutritious meal ready in under 15 minutes!
🛒 Ingredients
4 servings
- 7 oz arugula or baby greens (or a lettuce-arugula mix)
- 4 firm tomatoes, diced
- 2 red or yellow bell peppers, thinly sliced
- 17.5 oz cooked chicken breast, shredded
- 5.5 oz feta cheese block, coarsely crumbled
- 3 oz pitted black olives (Kalamata preferred)
- 1 cucumber, sliced into half-moons
- ½ red onion, thinly sliced
- 4 tbsp extra virgin olive oil
- Juice of 2 lemons (approx. 2 fl oz)
- 1 tsp dried oregano
- Fine salt and freshly ground black pepper to taste
- A few fresh mint leaves for garnish (optional)
Watch the original video
Watch on TikTokDirections
- 1
Prepare the chicken: if using fresh chicken breasts, cook them over low heat in salted water with a bouquet garni for 20 minutes. Let cool slightly, then shred with a fork or by hand. You can also use leftover rotisserie chicken.
- 2
Wash all the greens thoroughly in cold water, then spin dry in a salad spinner or pat dry gently with paper towels to prevent the vinaigrette from becoming diluted.
- 3
Prepare the vegetables: dice the tomatoes, slice the cucumber into 0.2-inch half-moons, slice the peppers into thin strips, and slice the red onion as thinly as possible to soften its bite.
- 4
Prepare the vinaigrette in a small bowl: whisk together the olive oil, lemon juice, dried oregano, a pinch of salt, and black pepper. Taste and adjust seasoning to your preference.
- 5
In a large salad bowl or directly on 4 large serving plates, arrange a generous bed of greens.
- 6
Harmoniously distribute the shredded chicken, diced tomatoes, bell pepper strips, cucumber, red onion, and black olives over the greens.
- 7
Coarsely crumble the feta over the entire surface so it is included in every bite.
- 8
Drizzle evenly with the lemon vinaigrette just before serving to keep the vegetables crisp. Add a few fresh mint leaves if desired. Serve immediately.
💡 Chef's Tip
The secret to flavorful shredded chicken: marinate it for 15 minutes in a drizzle of olive oil, pressed garlic, and smoked paprika before shredding. To soften the red onion and remove its sharpness, soak it for 10 minutes in cold water with a pinch of salt, then rinse. Choose a Greek feta block stored in brine rather than pre-crumbled feta: it is much creamier and more flavorful.
