Chopped Mediterranean Chicken Salad
The use of coleslaw instead of lettuce guarantees that this healthy salad will taste as delicious leftover as it does the first day. Unlike lettuce, the coleslaw doesn't wilt. Stir in a quarter cup or so of parsley for an extra boost of fresh flavor if you have it on hand. For extra crunch, chopped walnuts, slivered almonds, or salted sunflower seeds are all good options.

Yields 4 hearty main dish servings; 6-8 smaller servings.


  • 2 large chicken breasts, cooked and chopped (about 10 ounces or 2 slightly rounded cups)
  • 1 (14-ounce) bag coleslaw mix (I like the kind that includes carrots)
  • 1 cucumber, quartered and sliced or chopped
  • 1 red bell pepper, seeded and chopped
  • 3/4 cup finely chopped Kalamata olives
  • 3/4 cup crumbled feta cheese, plus extra for garnish if desired
  • 1/2 cup red onion, finely chopped
  • 1/2 cup red wine vinaigrette, plus more to taste
  • 1 teaspoon Greek seasoning (see notes)


  1. In a bowl large enough for tossing all the ingredients, add diced chicken breast, coleslaw mix, cucumber, bell pepper, olives, feta, and onion. Toss to combine.
  2. Drizzle the vinaigrette over top, sprinkle with the Greek seasoning, and toss to thoroughly incorporate. Divide the salad among chilled plates, and garnish with extra crumbled feta cheese and/or a sprinkle of fresh parsley. Serve with extra vinaigrette on the side, if desired.


  • In a pinch, omit or use Italian seasoning (or a mix of dried oregano, thyme, basil, garlic) and a pinch or two of sea salt.

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