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Fresh Mediterranean Chicken Salad Lettuce Wraps served on a wooden board with lemon wedges and Kalamata olives.

Mediterranean Chicken Salad Lettuce Wraps Recipe

A fresh, high-protein, low-carb Mediterranean chicken salad made with tender chicken breast, crisp cucumbers, cherry tomatoes, feta, and Kalamata olives tossed in a creamy Greek yogurt dill dressing served in tender lettuce cups.
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Prep Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek
Calories: 280
Ingredients Method Notes

Ingredients
  

  • - 2 cups cooked chicken breast shredded or diced (homemade or skinless rotisserie chicken)
  • - ½ cup English cucumber small diced
  • - ½ cup cherry tomatoes finely chopped
  • - ¼ cup red onion finely minced
  • - ½ cup full-fat plain Greek yogurt
  • - 1 tbsp mayonnaise
  • - 2 tbsp fresh lemon juice
  • - ½ tsp dried dill or 1 tbsp fresh dill, chopped
  • - ¼ tsp garlic powder
  • - ¼ tsp salt or to taste
  • - ¼ tsp freshly cracked black pepper
  • - ½ cup feta cheese crumbled
  • - ½ cup Kalamata olives chopped
  • - 1 head Butter lettuce or Boston Bibb/Romaine hearts, leaves separated, washed, and dried
- Optional:
  • 1 tbsp extra virgin olive oil for drizzling
  • - Extra lemon wedges for serving

Method
 

Make the Dressing:
  1. In a large bowl, whisk together the full-fat plain Greek yogurt, mayonnaise, fresh lemon juice, dried dill, garlic powder, salt, and black pepper until smooth and creamy.
Mix Chicken:
  1. Add the shredded or diced cooked chicken breast into the bowl and stir until thoroughly coated with the dressing.
Fold in Vegetables:
  1. Add the diced English cucumber, chopped cherry tomatoes, and minced red onion. Fold gently into the chicken mixture.
Add Feta and Olives:
  1. Fold in most of the crumbled feta cheese and chopped Kalamata olives, reserving 1-2 tablespoons of each for garnish.
Fill Lettuce Cups:
  1. Lay clean, dry Butter lettuce leaves onto a serving tray. Spoon roughly ⅓ to ½ cup of chicken salad into each leaf cup.
Garnish:
  1. Top with reserved feta cheese, chopped Kalamata olives, a sprinkle of black pepper, and an optional drizzle of extra virgin olive oil.
Serve:
  1. Serve immediately with fresh lemon wedges on the side.

Notes

- Meal Prep: Store chicken salad filling in an airtight glass container in the fridge for up to 3-4 days. Store washed, dried lettuce leaves separately. Assemble right before serving.
- Texture Tip: Pat diced cucumbers and tomatoes dry with a paper towel before adding to prevent watering down the salad.
- Dairy Free: Use plain dairy-free Greek-style yogurt and omit or substitute feta with plant-based cheese.