As the weather continues to warm up I’m spending a lot more time outside. I have to say these Midwest winters are not my favorite and every year I find myself hoping for warm weather earlier and earlier. With that warmer weather comes the desire for cool, refreshing meals that don’t heat up the house or RV to much. This desire is what lead to the super simple Mediterranean Chicken Salad!
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Click Here to Jump to the Recipe!This salad is an adaption of my Greek Salad recipe with a few additions!
I love my Greek Salad as a side dish but I was craving something a little bit more filling with some added protein.
What You’ll Need
For this recipe you’ll need:
- Grape Tomatoes
- Seedless Cucumber
- Pepperoni
- Black Olives
- Feta Cheese (optional)
- Shredded Boneless Skinless Chicken Breast
- Banza Chickpea Rotini or your favorite brand of pasta
Easy Mediterranean Chicken Salad
This salad is really easy to throw together. You can even make it ahead of time to have for easy lunch or dinner after a day of adventure.
Start by cooking your chicken breast. I like to cook mine in an InstantPot like this one because I really feel it keeps it juicier. You can also cook it on the stove top, in a fry pan or even easier, use a precooked rotisserie chicken and just shred the breast meat, whatever works easiest for you. Once the chicken is cooked and cooled, shred or chop well and place in the refrigerator until cold.
While your chicken cools, chop all of the veggies, pepperoni, and olives and place them in a large mixing bowl. Also add the feta cheese if using.
Next, bring a pot of water to a boil and cook the Banza Pasta or your favorite rotini according to the box instructions. If you haven’t tried the Banza, I highly recommend it. I thought after having to give up gluten that pasta was in my distant past, but Banza definitely changed that. Now I use it as a special treat when I want a little something extra in a salad or Italian night. Once cooked, place in a bowl of ice water for a minute or until thoroughly cooled, drain thoroughly.
Putting It All Together
Lastly, mix the chicken and pasta into the bowl with the other salad ingredients until combined. Be careful not to over-stir which will break up the pasta.
Once you’re ready to serve, pour 1/2-3/4 cup of Primal Kitchen Greek Dressing on the salad (more or less to your taste) and stir once again.
I highly recommend using Primal Kitchen Greek Salad Dressing. It is my favorite Greek dressing by far. While there are many other good ones out there, Primal Kitchen’s has the best flavor and the cleanest ingredients that I’ve found.
Serving This Tasty Mediterranean Chicken Salad
You can serve this salad as is or you can wrap it in lettuce leaves or a tortilla. I love that adding the chicken and pasta bulked up my Greek Salad recipe and made it a great meal.
If you try this, make sure to tag me @realfoodcamping on social media and use #realfoodcamping!
Happy Camping,
-Jess
Mediterranean Chicken Salad
Ingredients
- 1 Seedless Cucumber (Large)
- 1 pint Grape Tomatoes
- 12 Ounces Black Olives
- 4 Ounces Pepperoni
- 1 LB Cooked Shredded Chicken
- 8 Ounces Banza Pasta
- 12 Ounces Crumbled Feta Cheese (Optional)
- 1 Bottle Primal Kitchen Greek Salad Dressing
Instructions
- Cook chicken in InstantPot or stove top until it reaches an internal temperature of 165°
- Cool chicken and shred or chop. Chill while preparing the other ingredients
- Boil water for cooking the pasta. While it comes to a boil, chop the other veggies, olives, and pepperoni and mix in a large bowl.
- Cook pasta according to box directions. While it cooks, prepare a bowl of ice water. When the pasta is fully cooked, place in the ice water to stop cooking and chill the pasta.
- Place the chicken and pasta into the veggie mixture and stir. Chill until ready to serve.
- When ready to serve, pour ½ cup of Primal Kitchen Greek Dressing onto the salad and stir well. Add the Feta if using.
- Serve immediatly as is, in a lettuce wrap, or with a tortilla and enjoy!
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