Begin by preparing all of the ingredients. Dice the cooked chicken breast into bite-sized pieces, ensuring the pieces are relatively uniform for even distribution throughout the salad. Drain and rinse the chickpeas thoroughly under cool running water, then allow them to drain completely to remove excess moisture.

Wash the cucumber and cherry tomatoes thoroughly. Dice the cucumber into small, bite-sized pieces and cut the cherry tomatoes in half. If using larger tomatoes, cut them into similarly sized chunks to maintain consistency in every bite.

Add the diced chicken breast, drained chickpeas, diced cucumber, halved cherry tomatoes, and crumbled feta cheese to a large mixing bowl. Gently stir the ingredients to distribute them evenly throughout the bowl.

In a separate small bowl or measuring cup, whisk together the olive oil, freshly squeezed lemon juice, and dried oregano until the dressing is fully combined. The lemon juice and olive oil should emulsify slightly to create a well-balanced dressing.

Pour the prepared dressing evenly over the salad ingredients. Using a large spoon or spatula, gently toss everything together until all components are lightly coated with the dressing. Be careful not to overmix, as this can cause the feta cheese to crumble excessively.

Taste the salad and adjust the seasoning if needed. Add additional lemon juice for brightness or extra oregano for stronger Mediterranean flavor according to your preference.

Divide the salad evenly among serving bowls or meal prep containers. If preparing for meal prep, seal the containers tightly and refrigerate until ready to enjoy.

Serve chilled or slightly cool. Garnish with additional oregano, fresh herbs, or an extra sprinkle of feta cheese if desired. Enjoy this refreshing, protein-packed Mediterranean salad as a satisfying lunch or light dinner.