Mediterranean Chicken Salad
-
Category
Salad
-
Cusine
Mediterranean
What do you need?
How to make?
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
2 tablespoons chopped fresh parsley
Black pepper to taste
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
Directions
Mix the minced onion with the vinegar in a bowl and set aside. This quick pickling will take the edge off of the onions.
Bring 1 1/2 quarts of water to a boil and add about 2 tablespoons of salt. Cut the chicken breasts in half crosswise and place them in the water. Reduce the heat to low and let the chicken cook very gently, at barely a simmer, for 10-15 minutes, until just cooked through.
While the chicken is cooking, mix the olive oil, capers, olives, chile flakes, and oregano in a large bowl.
When the chicken is done, place it on a cutting board to cool. Add the onions to the bowl with the olives. Once the chicken has cooled enough to handle, cut it into dice or shred it.
Gently mix the chicken and parsley in with the olives. Add salt and black pepper to taste. Serve warm, at room temperature, or chilled.