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A white bowl filled with chicken and salad ingredients.
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Mediterranean Chicken Chopped Salad with Creamy Feta Dill Dressing

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 4 to 6 servings


  • Olive oil
  • 2 boneless skinless chicken breasts
  • 1 teaspoon oregano
  • 1 teaspoon garlic pepper
  • Salt to taste
  • 1/2 fresh lemon juiced
  • 1 small head romaine lettuce
  • 1 15 ounce can garbanzo beans, rinsed and drained
  • 2 cups peeled chopped English cucumber
  • 1 carton cherry tomatoes red, yellow, or mixed, halved
  • 1/2 cup diced red onion
  • 1/2 cup pitted chopped kalamata olives
  • 1/2 cup chopped peperoncini

For the Creamy Feta Dill Dressing

  • 3/4 cup non-fat plain Greek yogurt
  • 1/3 cup buttermilk
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • 1/2 fresh lemon juiced
  • Zest from 1/2 lemon
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon minced garlic
  • Salt and fresh ground pepper to taste


  • Mix all ingredients for the dressing together in a small mixing bowl until well combined. Cover and refrigerate until ready to serve.
  • Slice your chicken breasts through the middle, length-wise. Coat the bottom of a skillet with olive oil and place over medium-high heat. Add the thin sliced chicken. Season chicken with 1/2 teaspoon oregano, 1/2 teaspoon garlic pepper, and a touch of salt as it cooks. Allow to cook for about 3 or 4 minutes then flip and season other side. When chicken is thoroughly cooked and no longer pink in center, remove the pan from the heat and squeeze the juice from 1/2 lemon over the chicken. Set aside.
  • Chop, rinse and drain the romaine and add to a large serving bowl. Add the remaining salad ingredients.
  • Transfer cooked and slightly cooled chicken to a cutting board and chop into small bite-sized pieces. Top salad with the chicken and toss well to combine.
  • Serve with Creamy Feta Dill Dressing