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Mediterranean Chicken Salad

Total Time

Prep/Total Time: 25 min.


6 servings

“This is a variation on two different salads I like. My family especially likes this when it’s warm outside,” says Amy Lewis of Carmichael, California.


  • 3 cups cubed cooked chicken breast
  • 1-1/2 cups chopped tomatoes
  • 1 cup water-packed artichoke hearts, rinsed, drained and quartered
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted Greek olives
  • 1/3 cup dried currants
  • 1/4 cup finely chopped red onion
  • 1/4 cup olive oil
  • 2 tablespoons tarragon vinegar
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Pour over chicken mixture and toss to coat. Refrigerate until serving.

Nutrition Facts

1 cup: 291 calories, 16g fat (3g saturated fat), 59mg cholesterol, 544mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 24g protein.

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