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Mediterranean Chicken Salad

Mediterranean Chicken Salad

  • Author: Krista
  • Prep Time: 15 min
  • Total Time: 15 min
  • Yield: 6-8 servinigs 1x


  • 112.5oz can chicken breast – drained well
  • 1/4 cup mayo – I use the avocado mayo
  • a big drizzle of good quality olive oil
  • 1/2 sweet onion – diced small
  • 2 tablespoons chopped sundried tomatoes
  • 2 tablespoons sliced black olives
  • 1 tablespoon capers (or sub chopped green olives)
  • 1 tablespoon grainy mustard
  • salt/pepper to taste


  1. In a large bowl mix all the ingredients together until well combined.
  2. Taste and adjust salt/pepper to your liking.
  3. Eat immediately or refrigerate in an airtight container for up to a week. 
  4. I like to eat this with Blue Diamon Nut Thins, Pecan but it would be great to eat on a sandwich, on top of a salad, or keep it low carb and eat with celery sticks.


If you choose not to use the canned chicken breast and cook your own or use a rotisserie chicken you may need to adjust the mayo and mustard. The canned chicken is moist from being in the water and therefore doesn’t need as much add-in’s.

Keywords: Mediterranean Chicken Salad