This chopped chicken salad with feta and lemon vinaigrette is one of my favorite quick and flavorful meals. It’s crisp, refreshing, and full of vibrant Mediterranean flavors. I love how the zesty vinaigrette ties everything together while the creamy feta and tender chicken make it hearty and satisfying. It’s perfect for lunch, a light dinner, or even meal prep for busy days.
Why You’ll Love This Recipe
I like how simple this salad is to make—it’s just a matter of chopping, tossing, and enjoying. The combination of crunchy romaine, juicy chicken, and tangy feta creates the perfect balance of textures and flavors. The fresh dill adds brightness, and the lemon vinaigrette gives it that irresistible tangy kick. It’s nutritious, refreshing, and ready in minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the salad
1 large head romaine lettuce, chopped
1 pound cooked chicken, cut into bite-sized pieces
½ cup crumbled feta cheese
4 to 5 green onions, sliced
½ bunch fresh dill, chopped
Pita chips, crushed (for serving)
For the lemon vinaigrette
¼ cup olive oil
⅛ cup fresh lemon juice
½ tablespoon honey
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
Directions
Make the vinaigrette by whisking olive oil, lemon juice, honey, salt, black pepper, and red pepper flakes together in a small jar or bowl until smooth. I set it aside while preparing the salad.
In a large mixing bowl, I combine the chopped romaine lettuce, diced chicken, crumbled feta, sliced green onions, and chopped dill. I pour the vinaigrette over the top and toss everything until well coated.
To serve, I sprinkle crushed pita chips on top or serve them on the side for a delicious crunch.
Servings and Timing
This recipe makes 4 servings and takes about 20 minutes to prepare from start to finish. It’s a quick, fresh, and satisfying meal that fits perfectly into a busy schedule.
Variations
I like to use this recipe as a base and change it up depending on what I have.
I sometimes go meatless by skipping the chicken for a lighter version.
Grilled steak, shrimp, or salmon make great substitutes for the chicken.
I love adding extra veggies like cucumber, zucchini, or red bell peppers for more color and crunch.
Chopped avocado adds a creamy texture that pairs beautifully with the vinaigrette.
For something fun, I’ve even swapped the pita chips for salt and vinegar chips—they add a tangy twist that’s surprisingly delicious.
Storage/Reheating
I usually store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the lettuce crisp, I store the vinaigrette separately and toss it in just before serving. The vinaigrette itself stays fresh for up to a week when refrigerated. Since this salad is meant to be enjoyed cold, there’s no need for reheating.
FAQs
How can I make this salad ahead of time?
I prepare the ingredients separately and combine them right before serving. This keeps the lettuce crisp and the flavors fresh.
Can I use store-bought dressing?
Yes, but I prefer making the vinaigrette myself. It’s quick, and the balance of lemon, honey, and spice gives the salad its signature taste.
What kind of chicken works best?
I like using grilled or pan-seared chicken seasoned with paprika, garlic powder, salt, and pepper. Rotisserie chicken also works perfectly when I want something quick.
Can I make it dairy-free?
Yes, I can replace the feta with a dairy-free alternative or leave it out completely. The vinaigrette provides plenty of flavor on its own.
Can I meal prep this salad?
Absolutely. I keep the greens, chicken, and dressing in separate containers and assemble them when ready to eat. It’s great for healthy lunches throughout the week.
Conclusion
This chopped chicken salad with feta and lemon vinaigrette is one of my favorite ways to enjoy a light yet filling meal. I love how the tangy dressing brightens every bite, the feta adds richness, and the fresh herbs make it taste so fresh. It’s easy, healthy, and delicious—a salad I never get tired of making.
A fresh and hearty chopped chicken salad with feta, dill, and crunchy romaine, tossed in a zesty lemon vinaigrette. Perfect for a quick lunch, light dinner, or meal prep.
Total Time:20 minutes
Yield:4 servings
Ingredients
1 large head romaine lettuce, chopped
1 pound cooked chicken, cut into bite-sized pieces
½ cup crumbled feta cheese
4 to 5 green onions, sliced
½ bunch fresh dill, chopped
Pita chips, crushed (for serving)
¼ cup olive oil
⅛ cup fresh lemon juice
½ tablespoon honey
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
Instructions
In a small jar or bowl, whisk together olive oil, lemon juice, honey, salt, black pepper, and red pepper flakes until smooth to make the vinaigrette. Set aside.
In a large mixing bowl, combine romaine lettuce, chicken, feta cheese, green onions, and dill.
Pour the vinaigrette over the salad and toss well to coat evenly.
Top with crushed pita chips or serve them on the side for added crunch.
Notes
Omit chicken for a vegetarian version.
Swap chicken with grilled steak, shrimp, or salmon for variety.
Add cucumber, zucchini, red bell peppers, or avocado for extra flavor and texture.
Use salt and vinegar chips instead of pita chips for a tangy twist.
Store vinaigrette separately if prepping ahead to keep lettuce crisp.
