Mediterranean Chicken Salad ( No Mayo!)

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You guys are in for a total treat with this recipe!

I love a good grab and go situation for throughout the week, and this chicken salad is the BEST for just that!

I like to have this recipe in my rotation for a more “meal prep” type thing...which says a lot because I actually really don’t like meal prepping my entire week! I am more about making sure I have things stocked up so I can enjoy fresh cooked goodness that is easy to throw together! 

Ya feel me?!

But somehow this chicken salad just really does the trick for me and my wallet definitely thanks me because I get excited to have this for lunch on the go rather than picking something up at a healthy cafe or store.

All of these ingredients are incredibly nutrient dense and really make this chicken salad incredibly flavorful. A big perk to chicken salad is that you can follow one general guideline but switch up the ingredients to make a completely different flavor profile. I love making anything from this Mediterranean style to curry chicken salad or even a pesto type version. Who ever said healthy eating is repetitive and boring never tried something like this!

Another thing about this particular recipe is that instead of buying raw chicken and cooking it...you can just get a precooked organic happy chicken from the store and voila! (I really dislike cooking meat soooo this is an absolute perfect trick!) ALSO, you don’t even have to turn on the oven...no cooking required! Hooray for rotisserie chickens!

So here’s how I put this one together. Always feel free to swap out ingredients or add something else that you like...the world is yours babe so just go wild and have fun!


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Mediterranean Chicken Salad:

  • 1 rotisserie chicken shredded

  • Kalamata olives

  • Marinated artichokes

  • 1 fennel bulb chopped

  • marinated/fire roasted bell pepper (or chopped raw!)

  • Arugula

  • Olive Oil

  • Coconut Vinegar

  • salt/pepper to taste

  • Optional: chili flakes/cayenne; sauerkraut (for that happy belly!), baked and chopped potato ( I added it to the recipe in the photos because I had one on hand)


Shred the chicken into a mixing bowl. Chop the fennel, olives, arugula, bell pepper and artichoke hearts into desired size pieces (I like mine pretty small!) and add to the chicken bowl. Mix all ingredients together. 

Add in about 2 tablespoons of extra virgin olive oil and 2 tablespoons of coconut vinegar and mix again. Season with salt and pepper, chili flakes and any other spices you like!

Let me know how you like this recipe and snap a photo to share on Instagram! Tag me and I’ll repost  to show you some love!

Jess