Mediterranean Chicken Salad Sandwich

Overhead photo of Italian Chicken Salad Sandwich filling served in a bowl.

Mediterranean Chicken Salad Sandwich

Mediterranean Chicken Salad Sandwich is a healthy and satisfying, lighter lunch or dinner. Made with tender shredded chicken, chickpeas, refreshing cucumbers and tangy feta. Add in the simple olive oil red wine vinaigrette and you have symphony of Mediterranean flavors.

Course Lunch or Dinner

Cuisine Mediterranean

Keyword Chicken Salad without Celery, Mediterranean Chicken Salad Sandwich

Prep Time 15

Servings servings

Calories 200kcal

Author Heather

Ingredients

1 All Purpose Boneless Chicken Breasts Recipe *see Note #2 below
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
4 large garlic cloves *crushed
1/2 teaspoon salt
3 ounces sun dried tomatoes *finely chopped
1/2 cup diced red onion *about 1/2 of a medium onion
1 (15 ounce can) chickpeas {aka garbanzo beans} *rinsed well and drained
1 (14 ounce can) artichoke hearts *drained and chopped
1 cup finely chopped herbs *loosely packed, see Note #3 below
1/2 large English cucumbers *finely chopped
3 ounces Castelvetrano olives *sliced, or your favorite type of olive
1/2 cup feta crumbles

Instructions

Prepare the Chicken

Prepare the All Purpose Chicken Breasts. Once cooked transfer to a stand mixer. Using the paddle attachment shred on low speed until desired shred size is achieved.

Vinaigrette

In a large bowl whisk together the oil and vinegar until emulsified. Add in crushed garlic and salt. Note: Prepare the vinaigrette towards the last 10 minutes of cooking the chicken.

Salad

Once the chicken is shredded, add to the vinaigrette and stir well. Let the chicken sit in the vinaigrette for about 10 minutes before adding the remaining ingredients.
Prepare all remaining ingredients and add to the chicken mixture. Stir well and serve immediately or transfer to an airtight container.

Notes

Recipe Notes

Note #1- This salad makes a large salad. For 6 servings (half the amount of the above salad) use the following amounts.

1 large chicken breast from All Purpose Chicken Breast recipe
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 large garlic cloves
1/4 teaspoon salt
1 1/2 ounces sun dried tomatoes
1/4 cup diced red onion
1/2 of a 15 ounce can chickpeas
1/2 of a 14 ounce can artichoke hearts
1/2 cup finely chopped fresh herbs
1/4 English cucumber
1 1/2 Castelvetrano olives
1/4 cup feta crumbles

Note #2- Both air fryer and oven instructions are given within this recipe. To cook the chicken will take approximately 30 minutes.

Note #3- I used a combination of Italian parsley, basil and rosemary with the majority being the parsley. However, oregano, thyme and marjoram would all be delicious also.

Nutrition