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Mediterranean Chicken Salad
Mediterranean Chicken Salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Mediterranean chicken salad: Juicy chicken tossed with olives, capers, onions, herbs, and a flavorful olive oil and vinegar dressing.
Ingredients:
  • 1/2 cup minced red onion
  • 2 tablespoons red wine vinegar
  • 1 pound boneless, skinless chicken breasts
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon capers
  • 3/4 cup mixed pitted deli olives, sliced
  • 1 pinch of red chile flakes
  • 1 tablespoon chopped fresh oregano or basil (or both!)
  • 2 tablespoons chopped fresh parsley
  • Black pepper to taste
  • Optional:
  • Endive lettuce for appetizer boats, or chopped to add to the salad
  • Butter lettuce for lettuce cups
  • Fusilli pasta, about 1/4 pound dry for one batch of the salad (use gluten-free pasta for gluten-free option)
Instructions:
  • Create a zesty pickled flavor: Combine minced onion with vinegar in a bowl and let the flavors mingle for a tangy kick.
  • Gently cook the chicken: Boil 1 1/2 quarts of water with 2 tablespoons of salt. Cut the chicken breasts in half crosswise and add to the water. Simmer on low heat for 10-15 minutes until cooked through.
  • Prepare the salad mixture: In a large bowl, combine olive oil, capers, olives, chile flakes, and oregano while the chicken cooks.
  • Dice or shred the chicken after it has cooled on a cutting board. Add the onions to the bowl with the olives and cut the cooled chicken into pieces.
  • Mix the chicken and parsley with the olives, season with salt and black pepper, then serve warm, at room temperature, or chilled.

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