Protein-packed Mediterranean salad with chicken, chickpeas, feta, and fresh vegetables in a tangy lemon-oregano dressing.
# What You'll Need:
→ Protein
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Herbs
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup fresh parsley, chopped
→ Cheese & Olives
07 - 1/2 cup feta cheese, crumbled
08 - 1/3 cup Kalamata olives, pitted and halved
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 tsp dried oregano
12 - 1/2 tsp Dijon mustard
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper, to taste
# Direction Steps:
01 - In a large salad bowl, combine the diced chicken, chickpeas, cherry tomatoes, cucumber, red onion, parsley, feta cheese, and Kalamata olives.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified and smooth.
03 - Pour the prepared dressing over the salad mixture. Toss gently with salad servers or a large spoon until all ingredients are evenly coated with the vinaigrette.
04 - Taste the salad and adjust salt or pepper as needed. Serve immediately for the freshest texture, or refrigerate for 20 minutes before serving for a chilled presentation.
