Mediterranean Chicken Salad

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Total Time
10 mins
8 mins

When --Leslie-- asked me for a "lighter" recipe for her new thread "Eating Light After the Holidays", I was astounded to find that I didn't have any, other than a few salads:( So decided one more wouldn't hurt, but with "lighter" in mind!

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  1. Coat large skillet with cooking spray. Heat over medium heat until hot. Add chicken and cook until lightly browned and no longer pink inside. Cool slightly in skillet.
  2. In same skillet, add tomato, cucumber and onion. Stir gently. Add vinegar and olive oil. Combine until contents are coated.
  3. Add oregano, mint and salt. Stir gently.
  4. Serve on top on lettuce leaves.