Description
A vibrant and healthy Creamy Mediterranean Chicken Salad made without mayo, combining shredded chicken, mashed chickpeas, fresh veggies, tangy feta, and herbs for a refreshing, protein-packed meal perfect for sandwiches, wraps, or light lunches.
Ingredients
Chicken and Vegetables
- 3 cups cooked chicken breast, shredded
- 1/2 cup roasted red peppers, patted dry and finely chopped
- 1/2 cup pepperoncinis or banana pepper rings, patted dry and finely chopped
- 1/2 cup artichoke hearts, drained and finely chopped
- 1/2 cup cucumber, seeded and finely diced
- 3 tbsp red onion, finely diced
Creamy Base
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 cup plain Greek yogurt
- 1 large lemon, juiced
- 2 tsp Dijon mustard
- 1 clove garlic, minced
- Pinch of salt
Finishing Touches
- 1/2 cup crumbled feta cheese
- 3 tbsp finely chopped fresh mint
- 3 tbsp finely chopped fresh parsley
Instructions
- Prep Mix-Ins: Pat the roasted red peppers, pepperoncinis, and artichoke hearts dry with paper towels to remove excess moisture. In a large bowl, combine the shredded chicken with the chopped roasted red peppers, pepperoncinis, artichoke hearts, diced cucumber, and red onion. Mix gently to evenly distribute.
- Make Creamy Base: In a medium bowl, place the drained chickpeas and mash thoroughly with a fork until mostly smooth but still slightly chunky. Add the plain Greek yogurt, lemon juice, Dijon mustard, minced garlic, and a pinch of salt. Stir until well combined to form a creamy mixture.
- Combine Salad Components: Add the creamy chickpea mixture to the large bowl with the chicken and vegetables. Fold together gently until the creamy base coats the salad evenly. Then fold in the crumbled feta cheese and the finely chopped fresh mint and parsley, ensuring an even distribution of herbs and cheese throughout.
- Chill and Serve: Cover the salad and chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve chilled on toasted bread, wrapped in a pita, as a wrap filling, or spooned over fresh greens for a fulfilling meal.
Notes
- Patting the vegetables dry is essential to prevent adding extra moisture to the salad and maintain a firm texture.
- You can substitute pepperoncinis with banana peppers depending on your preference for heat and flavor.
- The salad keeps well in the refrigerator for up to 2 days, making it great for meal prep or lunches.
- Use Greek yogurt to keep the salad creamy without the heaviness of mayo.
- Feel free to add olives or capers for extra Mediterranean flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
