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Mediterranean Chicken Salad Tacos

Cook Time:
15 mins
Prep Time:
15 mins

Chef notes

I created this recipe because I wanted to eat salad with some serious crunch, and I also wanted it to have a good amount of protein and be portable. This recipe checks all the boxes!

Technique tip: Using chicken thighs adds more flavor and the meat is tender; plus, it's less expensive. You could use chicken breast, but it would make for a drier taco.

Swap option: For a vegetarian or vegan option, you could use mushrooms or tofu. You could also swap out the chicken for any protein you prefer. Salmon or shrimp would be amazing in these tacos.

Special equipment: A cast-iron pan is helpful for the cook on the chicken, but you need a nonstick for the tacos, so using a ceramic or nonstick for the entire cooking process is best.


  • 4 tablespoons olive oil, divided
  • 4 boneless, skinless chicken thighs or 2 boneless, skinless chicken breasts
  • 1 teaspoon Greek seasoning
  • 1 teaspoon harissa
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • freshly ground black pepper (optional)
Mediterranean Salad
  • 4 Roma tomatoes, diced
  • 1 English cucumber, diced
  • 1 red onion, thinly sliced
  • 4 ounces feta cheese in brine, diced
  • 2 teaspoons Greek seasoning or Greek oregano
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard (optional)
  • 1 clove garlic, minced (optional)
  • salt and freshly ground black pepper, to taste
To Assemble
  • 2 tablespoons olive oil
  • 4 corn tortillas (full size, not street taco size)
  • 1 cup shredded Mozzarella cheese


For the crispy chicken tacos:


Place a skillet over low to medium heat and add 2 tablespoons of olive oil.


Cut up your chicken thighs into cubes and place into a small bowl. Add the remaining olive oil, Greek seasoning, harissa, garlic powder, onion salt and pepper, if using, into the bowl. Mix until oil and seasoning fully coat each chicken piece.


Add your chicken into the hot skillet and cook until each chicken piece is fully cooked through, about 5 to 8 minutes.

For the Mediterranean salad:


In a medium-size, bowl add diced tomatoes, cucumbers, red onions and feta.


In a small bowl, add Greek seasoning, olive oil, red wine vinegar, Dijon mustard, garlic, salt and pepper. Whisk together until dressing is fully combined.


Pour dressing over salad and toss until all vegetables are fully coated.

To assemble:


In a hot skillet, add the oil, place tortilla in the center of the pan and add shredded mozzarella cheese and chicken and fry for 1 to 2 minutes.


Fold tortilla over and fry for about one minute on each side, until crispy and golden brown. Remove taco and place on serving plate or baking sheet and keep warm. Repeat above steps with remaining tortillas.


Serve tacos with Mediterranean salad on top of each individual taco.