This crispy chicken Mediterranean salad makes a perfect weeknight dinner. A bed of spring greens topped with tomatoes, cucumber, pepperoncini and more, finished with a dill-forward lemon dressing that truly elevates the dish. A guaranteed crowd-pleaser.
Crispy chicken forever!
This super-crisp chicken is plated over greens with classic Mediterranean salad ingredients—cherry tomatoes, cucumber, kalamata olives, red onion, fresh dill and crumbled feta. It’s an easy, balanced dinner that feels both comforting and fresh.
Whenever I make a salad for dinner, I measure it against a dish like this. I keep a handful of simple “go-to” weeknight meals—crispy chicken salads, quick pastas, tacos, and roasted sides—that come together without stress and please everyone at the table.
One of my secrets is making crispy chicken at the start of the week. It’s versatile: serve cutlets with roasted vegetables and orzo, layer them into salads, or slice them for sandwiches and wraps. Leftovers are delicious cold in lunches or chopped for dips—super convenient and always welcome.
At the start of the week I want something nourishing that still feels indulgent—crispy chicken hits that note perfectly. Thinly sliced chicken strips are ideal for salads because they’re bite-sized and crisp on the outside while tender inside.
So it’s no surprise this version appears on my table often: crispy chicken strips, a base of greens, plenty of tomatoes and cucumbers, tangy pepperoncini, briny olives, feta and a bright, dill-forward dressing.
We love it, crave it and everyone enjoys it.
The ingredient list is flexible—similar to other salads like a crispy lemon salmon salad—so you can customize quantities and swap in what you have on hand. The dressing keeps beautifully in the fridge, and the thinly sliced chicken works especially well in a composed or chopped salad.
The dressing is very lemony, bright and loaded with dill. If you enjoy pickle-like or briny flavors, you’ll love this—think of it as a pepperoncini-leaning, dill-bright vinaigrette. It’s tangy, herbal and pairs perfectly with the crunchy chicken and salty feta.
Now you know what’s for dinner tonight!
Crispy Chicken Mediterranean Salad
Crispy Chicken Mediterranean Salad
4
people
45
30
Ingredients
Crispy Chicken
- 1 pound boneless, skinless chicken breasts
- Kosher salt and black pepper
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup finely grated Parmesan cheese
- 3 to 4 tablespoons olive oil
Salad
- 6 to 8 cups spring greens or romaine
- Kosher salt and black pepper
- 1 cup cherry tomatoes, chopped
- ⅔ cup chopped cucumber
- ⅔ cup chopped pepperoncini
- ⅔ cup kalamata olives
- ⅓ cup crumbled feta cheese
- ¼ cup sliced red onion
Dilly Dressing
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dried dill weed (or 1 tablespoon fresh dill, chopped)
- 2 garlic cloves, finely minced or pressed
- Kosher salt and black pepper
- ½ cup extra virgin olive oil
Instructions
Crispy Chicken
- Thinly slice the chicken breasts lengthwise into very thin cutlets—aim for slices you can nearly see through. Season both sides with salt and pepper. Line a baking sheet with paper towels.
- Place the eggs in a shallow bowl. In another shallow dish, combine the breadcrumbs and Parmesan.
- Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat. Let the oil warm for a few minutes, then adjust the heat if it seems too hot.
- Dip each chicken piece in the egg, then press into the breadcrumb mixture so it adheres.
- Cook 2 to 3 pieces at a time until deeply golden, about 3 to 4 minutes per side. The chicken should be cooked through—check for 165°F if unsure. Transfer cooked pieces to the paper towel-lined sheet and repeat.
- Leftover chicken stores well in the fridge and reheats nicely in the oven or air fryer.
Salad
- Toss the greens in a large bowl with a pinch of salt and pepper. Add the tomatoes, cucumber, pepperoncini, olives, feta and red onion. Top with the sliced crispy chicken and drizzle the dressing just before serving.
Dilly Dressing
- Whisk together lemon juice, red wine vinegar, honey, dill, garlic and a good pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. This dressing can be made ahead and stored in the refrigerator.
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These crispy bites are everything.