Mediterranean Chicken Chopped Salad – Emily Bites

This hearty and flavorful Mediterranean Chicken Chopped Salad is delicious, healthy, and makes for a satisfying meal. I like my salads to eat like an entrée, and this one is no exception. With seasoned chicken breast, nutty chickpeas, crunchy cucumbers, juicy tomatoes, briny kalamata olives, and creamy Feta cheese, all on a bed of lettuce and tossed in a delicious homemade Greek dressing, this salad is tasty and filling. Don’t be intimidated to make your own salad dressing, it only takes a few minutes to measure out the ingredients and whisk them together! Not only is this Mediterranean Chicken Chopped Salad full of delicious Greek flavors, but each satisfying entrée-sized serving is 430 calories or 6 WW Points on the current Weight Watchers program. To view your current WW Points for this recipe and track it in the WW app, click here!

I love how quickly and easily this salad comes together. The chicken cooks in 5-6 minutes and whisking together the ingredients for the dressing adds a few more. You’ll chop up the lettuce, cucumber, tomato, and olives and then you’re ready to build your salads! As with all salads, if you’re not using all four servings of this Mediterranean Chicken Chopped Salad at once, make sure to build the servings you are using and then store the different salad components separately, undressed. Then when you’re ready to make additional servings everything will still be fresh and ready to go.

Chicken Breast Chunks

I often buy a big pack of boneless, skinless chicken breasts at the store and then use kitchen shears to trim them down to make 5-6 oz cutlets to use in recipes. Everything I cut off to make the cutlets gets cut into chunks to make chicken bites/chunks! It’s easy to weigh out 1 lb or 1.5 lb of chicken chunks and freeze them for later in a quart size freezer bag. That way, I always have some on hand! Buying the bulk packs of chicken breasts is cost-effective, and cutting them into cutlets and bites ensured I have what I need on hand when I go to make a recipe. I find that kitchen shears make this task go quicker and easier than using a knife, so I highly recommend using shears like these (affiliate link).

More Tasty, Lightened-Up Salad Recipes

For more light and tasty salad recipes, check out my Beef Taco Salad, Black and Blue Steak Salad, Southwest Steak Salad, Buffalo Roasted Chickpea Salad, Mediterranean Couscous Salad, Mexican Street Corn Chicken Salad, Cobb Salad, Superfood Salad, Barbecue Ranch Chicken Salad, Thai Chicken Chopped Salad with Peanut Dressing, Strawberry Steak Salad, Broccoli Salad, Avocado Bacon Corn Panzanella Salad, Butternut Squash Quinoa Salad, Antipasto Salad, Harvest Apple Salad, Doritos Taco Salad, Greek Orzo Pasta Salad, and many more in the salad section of my recipe index!

Mediterranean Chicken Chopped Salad

Prep Time: 15 minutes mins

Cook Time: 5 minutes mins

Total Time: 20 minutes mins

Yield: 4 servings

This flavorful Mediterranean Chicken Chopped Salad is tasty, healthy, and makes for a satisfying meal!

For the Chicken:

• 1 tablespoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried rosemary
• ½ teaspoon minced garlic
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 lb raw boneless skinless chicken breasts, cut into small bite-sized pieces

For the Dressing:

• 2 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon mustard

For the Salad:

• 10 cups chopped lettuce, (such as green leaf or romaine)
• 1 cup chopped cucumbers
• 1 cup chopped cherry tomatoes
• 1 cup drained and rinsed canned chickpeas
• ½ cup sliced pitted kalamata olives
• 2 oz crumbled Feta cheese
• 1 teaspoon chopped chives

• To Make the Chicken: Add the tablespoon of olive oil to a large sauté pan or skillet and bring over med-high heat. Once the oil is hot, add the basil, oregano, rosemary, garlic, salt and pepper to the oil and stir into the oil. Cook for 30-60 seconds until fragrant. Add the chicken pieces to the pan and stir to coat in the oil and herbs. Cook, stirring occasionally (not frequently, because you want to give it time to get a little golden brown on the bottom before flipping), for 4-6 minutes until the chicken is cooked through. Remove from heat and serve.

• To Make the Dressing: Whisk together two tablespoons of olive oil, three tablespoons of white wine vinegar, two tablespoons of lemon juice, and ½ teaspoon each of oregano, basil, garlic powder, onion powder, black pepper, salt, and mustard.

• *To Build Each Salad: Place 2 ½ cups of chopped lettuce into a bowl and top with ¼ cup of cucumbers, ¼ cup of tomatoes, ¼ cup of chickpeas, 2 tablespoons of olives, ½ ounce of feta cheese, and ¼ teaspoon of chives. Drizzle each salad with two tablespoons of the dressing and toss to coat the salad ingredients in the dressing. Top each salad with ¼ of the chicken (for me this was 3 ounces cooked) and serve.*Build each salad to serve! If you’re only serving one or two salads, dress the ones you’re serving and store the leftover components separately in the fridge until you’re ready to use.

To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per serving: 6 (Points calculated using the recipe builder in the WW app)
Nutrition Information per serving:
430 calories, 23 g carbs, 5 g sugars, 22 g fat, 4 g saturated fat, 34 g protein, 6 g fiber, 443 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
11 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)

Author: Emily Bites

Course: Salad

Cuisine: American, Mediterranean