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Mediterranean lentil salad with feta, seasoned chicken, veggies, olives, and fresh herbs in a large white bowl with a spoon in it. Around the bowl are some fresh herbs, a bowl of chopped herbs, a bowl of feta cheese, a bowl of sliced olives, and a blue kitchen towel.
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Mediterranean Lentil Salad

Mediterranean lentil salad made with seasoned chicken, crisp veggies, olives, feta, and fresh herbs, and then tossed with a quick greek vinaigrette. Full of flavor, packed with protein and fiber, and makes a perfect make-ahead salad.
Course Main Course, Side Dish
Cuisine Mediterranean
Keyword greek lentil salad, lentil salad mediterranean, lentil salad with feta, mediterranean lentil salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 cups
Calories 245kcal
Author Kelly Nardo

Ingredients

Greek Chicken:

Mediterranean Lentil Salad:

  • 1 cup brown lentils
  • 1 1/2 cups cherry tomatoes, halved/quartered depending on the size (225 grams)
  • 1 heaping cup diced cucumber (130 grams)
  • 1 heaping cup diced bell pepper (I used green - 140 grams)
  • 1/2 cup diced red onion (60 grams)
  • 1/2 cup Kalamata olives, halved or quartered (70 grams)
  • 1 cup crumbled feta (4 ounces)
  • 1/4 packed cup fresh dill, roughly chopped
  • 1/4 packed cup fresh parsley, roughly chopped
  • 1/4 packed cup fresh mint, roughly chopped
  • salt and pepper, to taste

Greek Salad Dressing:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • salt and pepper, to taste

Instructions

  • Marinate your chicken. Add chicken to a large baking dish or plastic bag and toss with 1 tablespoon olive oil, lemon juice, garlic powder, dried oregano, marjoram, and salt and pepper. Let it marinate for 1-2 hours. Be careful not to over-marinate it, as you don’t want the chicken to break down from the lemon juice.
  • Make the lentils according to the package instructions. Drain once done and let cool.
  • Cook the chicken. In a large skillet over medium heat, add 1 tablespoon olive oil and let it get hot. Add chicken (make sure not to overcrowd) and cook for 10 minutes. Flip and cook another 5-10 minutes until cooked through and no pink remains. Remove from the pan and set aside to cool for a couple of minutes. Slice into bite-sized pieces.
  • Make the dressing. Add red wine vinegar, lemon juice, olive oil, dried oregano, red pepper flakes, and salt and pepper to a small jar or bowl. Mix well to combine.
  • Make the salad. Add cooked lentils, chicken, tomatoes, cucumber, bell pepper, onions, olives, feta, herbs, and some salt and pepper to a large bowl or salad bowl. Pour over the dressing and toss to combine.
  • Enjoy!

Nutrition

Serving: 1cup | Calories: 245kcal | Carbohydrates: 17.5g | Protein: 18.4g | Fat: 11g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.6g | Cholesterol: 55mg | Sodium: 344mg | Potassium: 417mg | Fiber: 3.3g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 23mg | Calcium: 76mg | Iron: 2.5mg