Easy Mediterranean Chicken Salad Recipe (Whole30)

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This Mediterranean Chicken Salad is my go-to when I want a quick, satisfying, and flavorful meal that also happens to be Whole30 and paleo-friendly. Packed with fresh veggies, juicy grilled chicken, and a zesty homemade dressing, this dish is perfect for any season. Whether you’re meal-prepping for the week or throwing together a last-minute lunch, this salad is sure to become a family favorite.

Whole 30 Mediterranean Chicken Salad mixed with dressing on a plate

Why You’ll Love This Mediterranean Chicken Salad Recipe

I’m a huge fan of salads for lunch, especially in the warmer months. My husband is always amazed at what a huge stomach I have for veggies coated in delicious zesty dressing, when I can’t eat huge portions of anything else. This Whole30 and paleo chicken salad recipe is my latest favorite dish, and it has so much flavor and amazing textures!

This isn’t just any chicken salad—it’s a flavor-packed masterpiece that celebrates all the best Mediterranean flavors. Think bright crunchy veggies, fresh herbs, and tangy olives, all brought together with a zesty homemade dressing made from pantry staples like olive oil and apple cider vinegar.

This healthy chicken salad recipe is hearty enough to serve as a full meal, thanks to the protein-rich chicken and nutrient-dense veggies like crisp romaine, juicy cherry tomatoes, creamy avocado, and crunchy cucumbers. Or add a creamy soup and a slice of paleo keto bread to complete a hearty and healthy meal.

Ingredient Notes

For the dressing:

Extra Virgin Olive Oil: A high-quality olive oil is key for the rich, smooth base of the dressing, tying together all the zesty and herby flavors.
Freshly Squeezed Lemon Juice: Use fresh lemons for the best tangy and bright flavor, which pairs perfectly with the Mediterranean theme.
Chopped Fresh Parsley: Fresh parsley adds a vibrant, herbaceous note to the dressing—be sure to pack it tightly when measuring for maximum flavor.
Apple Cider Vinegar: This adds a subtle tanginess and contrasts nicely with the richness of the olive oil.
Minced Fresh Garlic: Freshly minced garlic provides a sharp, aromatic kick that infuses the dressing with bold flavor.
Dried Oregano: A classic Mediterranean herb that brings earthy, savory notes to the dressing.
Sea Salt: Enhances the flavors of the dressing, making the herbs and citrus pop.
Ground Black Pepper: Adds a mild warmth and just the right amount of spice to the mix.

For the salad:

Boneless, Skinless Chicken Thighs: Thighs are juicier and more flavorful, but feel free to use boneless, skinless chicken breasts. They work well too if you prefer leaner meat.
Fresh Romaine Lettuce: Crisp and refreshing, romaine provides the perfect base for the salad, holding up well to the dressing.
Cherry tomatoes: These bite-sized tomatoes are sweet, juicy, and easy to eat, adding bursts of color and flavor.
Crisp Cucumber: Adds a cool, crunchy texture to balance the heartier ingredients.
Avocado: Ripe, creamy avocado brings richness and a buttery texture to the salad, complementing the tangy dressing.
Red Onion: Provides a sharp, slightly sweet bite that cuts richness of the avocado and chicken.
Kalamata Olives: These briny, tangy olives bring authentic Mediterranean flair and a salty depth of flavor. Feel free to use any of your other favorite olives-black olives or green Castelvetrano olives work well.

For exact ingredient amounts and instructions, see the printable recipe card below.

mediterranean grilled chicken salad recipe with all the ingredients on a plate before being mixed with dressing

Step-by-Step Instructions

Step 1: Blend all dressing ingredients in a blender until smooth.

Step 2: Pour half the dressing over the chicken and massage to coat evenly. Marinate in the fridge for a minimum of 30 minutes but no longer than 2 hours. Marinating the chicken ensures it soaks up all those Mediterranean flavors.

Step 3: Heat your grill or pan over medium-high heat. Cook the chicken until golden brown and fully cooked—about 5 minutes per side for thighs or 7 minutes per side for breasts. Let it rest at room temperature for a few minutes before slicing.

Step 4: In a large bowl, add the chopped romaine, cherry tomatoes, cucumbers, avocado, red onion, and olives and combine. Top with sliced chicken.

Step 5: Drizzle the remaining dressing over the salad, toss to coat, and serve immediately.

Expert Tips

Add extra vegetables like artichoke hearts, roasted red peppers, or crunchy radishes for even more variety.
Got leftovers from last night’s BBQ? Repurpose the leftover grilled chicken here for a super quick meal. You can even use store-bought rotisserie chicken if you’re short on time.
For the juiciest chicken, use a food thermometer to check the inside temperature (165°F for chicken).
If you’re not on Whole30, sprinkle crumbled goat cheese or feta cheese or add dollops of greek yogurt for extra creaminess.
To make ahead of time, store the salad and dressing separately in an airtight container to keep everything fresh.

Pouring Mediterranean dressing over paleo mediterranean salad

Serving Tips

Pair this salad with a side of air fryer sweet potatoes, tomato soup, or gluten-free pita bread for a more filling option.

This salad is also perfect for meal prep. If you’re making it ahead of time, store the salad components and dressing separately in airtight containers. Assemble and toss with the dressing just before serving to keep everything fresh.

For variety, use the salad as a filling for lettuce wraps or stuff it into a gluten-free tortilla. You can also serve it over a base of couscous or cauliflower rice to create a hearty grain bowl.

Storage Tips

This salad tastes amazing when the ingredients are freshly tossed together. Keep any leftover chicken and dressing in separate containers to maintain their texture and flavor.

whole30 Mediterranean chicken salad recipe with vegetables on a plate

Recipe FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs are juicier, breasts work well too. The breasts are thicker so make sure to adjust the cooking time so it doesn’t dry out.

What if I don’t have a grill?

No grill? No problem. Pan-frying the chicken works beautifully. Just preheat a skillet over medium-high heat, coat it with oil, and cook until golden brown.

How should I store leftovers?

Keep leftover salad in a container in the fridge for up to 3 days. If possible, store the dressing and salad components separately to avoid sogginess.

Can I add other protein options?

Of course! This recipe works great with shrimp, salmon, or even grilled tofu if you’re looking for a plant-based option.

More Whole 30 Salad Recipes

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