Mediterranean Chicken, Cucumber and Tomato Salad {Quick and Healthy}

A birds-eye view of a chicken and veggie salad with feta cheese in a large bowl being mixed together with wooden spoons.

Mediterranean Chicken, Cucumber and Tomato Salad {Quick and Healthy}

The easiest, most delicious throw together meal that's packed with veggies, protein and fiber! It makes for an easy meal for busy weeknights and a light, refreshing lunch - especially in the summer! Gluten-Free.

Course Main Course

Cuisine Mediterranean

Keyword Gluten-Free, High Protein and Fiber Lunch

Prep Time 10

Total Time 10

Servings servings

Calories 409kcal

Author Alex Evink, MS, RD

Ingredients

1 lb. chicken breast, cooked (or about two cups of diced chicken breast)
1 15.5 ounce can of garbanzo beans
1 large cucumber, diced
1 cup grape tomatoes, quartered fresh is best or omit (can be watery)
1 large avocado, diced
1 bell pepper, chopped
3/4 cup feta cheese
1/2 cup chopped walnuts, or preferred nut
1/2 cup Light Olive Garden Italian Dressing, or homemade Greek or Italian dressing

Optional Additions

Quinoa
Olives
Corn

Instructions

Gather all ingredients, a sharp knife and a cutting board. If using raw chicken breast, cook it using your preferred method while you are chopping the veggies. I like to air fry the chicken on nights that I don't have leftover chicken so I don't dirty any dishes.
Dice chicken, cucumber and bell pepper into bite-sized pieces. Quarter the tomatoes. I love to use a vegetable chopper for this recipe. Slice avocado either in bite-sized chunks or slices. Add everything to a bowl, along with the dressing.
Combine gently with a spoon. Season with garlic powder, salt and pepper if needed. Enjoy!
PRO-TIP: If prepping this salad for the next day or two, add the dressing, avocado, and feta cheese on the day you plan to eat it. That way, the hardest step is done (chopping the vegetables) and the salad will taste more fresh.

Notes

Store leftovers in an airtight container for up to 4 days - depending on when chicken was cooked (3-4 days from when chicken was cooked).
Slice avocado the day of consumption to prevent browning.
Omit the tomatoes if not in season - sometimes, it can alter the taste and the texture.
Use a vegetable chopper for more uniform, bite-sized pieces.
Sub the Olive Garden dressing with a simple olive oil and vinegar seasoned with salt, pepper and garlic powder for a healthy substitute.
For a vegetarian option, use edamame for extra protein.

Nutritional information is just an estimation, and individual ingredients and preparation may lead to slight discrepancies.

Nutrition Facts
Servings: 4
Amount per serving
Calories	409
% Daily Value*
Total Fat 23.8g	31%
Saturated Fat 5.8g	29%
Cholesterol 79mg	26%
Sodium 871mg	38%
Total Carbohydrate 19.2g	7%
Dietary Fiber 6.1g	22%
Total Sugars 4.8g
Protein 30.5g
Vitamin D 0mcg	0%
Calcium 143mg	11%
Iron 2mg	12%
Potassium 471mg	10%

Nutrition