Mediterranean Taco Salad

Deliver an impressive twist on a typical taco salad by swapping a few of the usual ingredients for their Mediterranean cousins. Here, feta stands in for cheddar, chickpeas replace beans, and tzatziki provides the familiar creaminess usually associated with sour cream. Top with shredded rotisserie chicken and crisp pita crackers for a no-cook meal the whole family will love.

Serves 4

You’ll Need

  • 1 head iceberg or romaine lettuce, thinly sliced
  • ¼ cup chopped fresh herbs like mint and oregano
  • 2 cups chopped cooked rotisserie chicken
  • 2 mini cucumbers, thinly sliced
  • 1 pint cherry tomatoes, halved
  • ¼ cup finely chopped red onion
  • 1 (19 oz.) can chickpeas, drained and rinsed
  • ½ lb. crumbled feta cheese
  • 1 cup pita chips, broken into small pieces
  • 1 cup tzatziki
  • Optional: ½ cup sliced black olives

Prep and Cook

  • Place lettuce in a large salad bowl and cover with the herbs, chicken, mini cucumbers, cherry tomatoes, red onions and chickpeas. Gently toss to combine.
  • Top with crumbled feta, crushed pita crackers, and olives, if using. Serve with tzatziki.


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