This chicken salad recipe delivers a Mediterranean twist with briny olives adding a bold, salty punch to every forkful. The combination of tender chicken, crisp vegetables, and tangy dressing creates a dish that’s as satisfying as it is flavorful.
I developed this version after tasting a similar salad on a trip to Greece, where the olives elevated a simple chicken dish into something extraordinary. The key is using high-quality olives and balancing their intensity with fresh herbs and a creamy, tangy dressing.
The result is a salad with layers of texture and taste—juicy chicken, crunchy celery, and briny olives all coated in a light, zesty dressing. It’s perfect for lunch, picnics, or as a light dinner option.
Serve it on a bed of greens, in a wrap, or with crackers for a versatile meal that never disappoints.
Ingredients for Chicken Salad Recipe with Olives
A handful of fresh ingredients and pantry staples bring this Mediterranean-inspired dish to vibrant life.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Chicken Breast 🍗 | 2 cups | Shredded or diced, poached or roasted |
| Celery 🌿 | 1 cup | Finely diced for crunch |
| Red Onion 🧅 | ¼ cup | Finely minced for mild bite |
| Kalamata Olives 🫒 | ¾ cup | Pitted and halved, the star ingredient |
| Mayonnaise 🥄 | ¾ cup | Full-fat for creaminess |
| Greek Yogurt 🥛 | ¼ cup | Plain, adds tang and lightness |
| Fresh Dill 🌿 | 2 tbsp | Chopped, for Mediterranean freshness |
| Fresh Parsley 🍃 | 2 tbsp | Chopped, brightens the dish |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed for zing |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, adds depth to dressing |
| Garlic Cloves 🧄 | 2 cloves | Minced, for subtle punch |
| Salt 🧂 | ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For dressing richness |
The olives are non-negotiable here. Kalamata olives from a jar or deli counter (look for ones packed in brine, not oil) deliver that authentic briny punch. I source mine at Whole Foods or any grocery with a solid Mediterranean section. For the chicken, poached breasts stay juicier than baked, but rotisserie chicken works in a pinch—just pull the meat while it’s still warm.
No Kalamata olives? Green olives with pimento or even black olives work, but cut back on added salt. Greek yogurt can be swapped for all mayo (use 1 cup total), or skip it and add 1 tsp lemon zest for brightness. Fresh herbs are ideal, but dried dill or parsley at one-third the amount gets the job done—just rehydrate in the dressing.
Assembled salad keeps 3-4 days in the fridge, but add dressing just before serving to keep it crisp. The dressed version is best eaten within 2 days. Olives and chicken freeze well separately for up to 3 months.
Why You’ll Love This Recipe
- One-Bowl Wonder: I mix everything straight in the same bowl I’ll serve it in—no extra dishes, just chop and stir.
- Briny Bite: Those Kalamata olives add a salty punch that cuts through the creamy mayo perfectly.
- Lunchbox MVP: I pack it in wraps, on crackers, or straight from the container for quick meals all week.
- Stretches Further: A single batch feeds us for days, and the leftovers taste even better after a night in the fridge.
Step-by-Step Instructions for Chicken Salad With Olives
Simple assembly with precise timing ensures the perfect texture and flavor balance.
Step 1: Prepare the Base Ingredients
Begin by finely dicing the 1 cup celery and mincing the 0.25 cup red onion. I prefer cutting the celery into ¼-inch pieces for consistent crunch in every bite. The red onion should be minced finely to distribute its mild bite evenly without overpowering the salad.
Next, pit and halve the 0.75 cup Kalamata olives. This step is crucial for releasing their briny flavor while maintaining the signature Mediterranean texture. Set all prepared vegetables aside in a large mixing bowl.
Step 2: Make the Creamy Dressing
In a separate bowl, whisk together the 0.75 cup mayonnaise, 0.25 cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp Dijon mustard, and 1 tbsp extra-virgin olive oil. The combination of mayonnaise and Greek yogurt creates a rich yet tangy base that won’t overwhelm the other ingredients.
Add the minced 2 cloves garlic cloves, 2 tbsp fresh dill, 2 tbsp fresh parsley, 0.5 tsp salt, and 0.25 tsp black pepper. Whisk until fully combined and smooth. Taste and adjust seasoning if needed, but remember the olives will add saltiness.
Step 3: Combine All Components
Add the 2 cups cooked chicken breast to the bowl with the diced celery, red onion, and halved olives. I recommend using chicken that’s been poached or roasted and cooled to room temperature to prevent wilting the fresh herbs or making the salad watery.
Pour the dressing over the chicken and vegetables. Using a spatula, gently fold everything together until the chicken and vegetables are evenly coated. The dressing should cling to the ingredients without pooling at the bottom of the bowl.
Step 4: Rest for Optimal Flavor
Cover the bowl and refrigerate for at least 30 minutes. This resting period allows the flavors to meld together beautifully. The chicken will absorb the dressing, the herbs will infuse their aromatics, and the olives will release more of their briny essence.
Give the salad a final stir before serving. You’ll notice the colors remain vibrant and the texture stays fresh. Serve chilled on its own, over greens, or with crusty bread for a complete Mediterranean-inspired meal.
Pro Tips For Making Chicken Salad Recipe With Olives
- Chill the Chicken: Shred or dice the cooked chicken breast and let it sit in the fridge for 20-30 minutes before mixing. I learned this the hard way—warm chicken turns the mayo into a runny mess.
- Soak the Onion: Toss the diced red onion in cold water for 10 minutes, then drain. Sounds weird, but it works: it takes the harsh bite away without losing the crunch.
- Pit the Olives: Take the extra minute to pit the Kalamata olives yourself—pre-pitted ones often taste tinny or dry. A sharp knife and a quick smash with the flat side does the job fast.
- Fold, Don’t Stir: Use a spatula to gently fold everything together instead of stirring with a spoon. After overmixing a few batches, I finally figured out this keeps the chicken from turning to mush.
Make-Ahead Tips for Leftovers
Prep Chicken Ahead
Cook and shred the 2 cups chicken breast up to 3 days in advance. I poach mine in lightly salted water with a bay leaf for extra flavor. Store in an airtight container in the fridge until ready to assemble.
Chop Veggies Early
Dice the 1 cup celery and mince the 0.25 cup red onion the night before. Keep them in separate sealed containers with a damp paper towel to maintain crispness. This saves 15 minutes on assembly day. 💡
Dressing in Advance
Whisk the dressing—0.75 cup mayonnaise, 0.25 cup Greek yogurt, and all seasonings—up to 2 days ahead. The flavors deepen as it rests. Store in a small jar for easy mixing before combining.
Assemble Strategically
Combine chicken, veggies, and 0.75 cup Kalamata olives in a bowl, but keep the dressing separate. This prevents sogginess. Refrigerate components for up to 24 hours before tossing together.
Portion for Convenience
Divide the undressed salad into single-serving containers. Add dressing just before eating for maximum freshness. This method keeps well for 3 days in the fridge. ❄️
Freeze Components
Freeze cooked chicken and olives separately for up to 3 months. Thaw overnight in the fridge before assembling. Fresh herbs and dressing should always be made fresh for best texture.
Nutrition Facts
Frequently Asked Questions
Can I use canned chicken instead of fresh?
Yes, canned chicken works in a pinch. Drain and rinse it well to remove excess sodium. The texture will be softer, so reduce mixing time to avoid mushiness.
What if I don’t like Kalamata olives?
Green olives or black olives make fine substitutes. Reduce added salt in the dressing since some olives are saltier. For best flavor, choose brine-packed over oil-packed.
How long does it keep in the fridge?
Store undressed salad for 3-4 days in an airtight container. Once dressed, eat within 2 days for peak freshness. The olives may darken over time but stay tasty.
Can I make this dressing dairy-free?
Replace Greek yogurt with 1/4 cup dairy-free mayo or 2 tbsp lemon juice. The flavor stays bright and tangy without dairy.
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