Composed Mediterranean Chicken Salad Recipes

MEDITERRANEAN CHICKEN SALAD

Steps:

• In a screw-top jar, combine lemon juice, mint, basil, olive oil, honey, and black pepper to make dressing. Cover and shake well.
• Place lettuce on a large platter. Top with chicken, tomatoes, garbanzo beans, the quartered olives (if using), and feta cheese. Drizzle with dressing. If desired, garnish individual servings with whole olives.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the half cup of olive oil, a quarter cup of lemon juice, dried oregano, salt, and ground black pepper.
• Reserve half in a separate bowl for the dressing. Add the chicken breasts in the remaining half of the marinade and make sure they are fully coated. Cover with plastic wrap and refrigerate for about an hour, but no more than 4 hours.
• Heat an outdoor grill or indoor grill pan to approximately 400 F.
• Grill the chicken on one side for about 5 minutes, flip, and grill for an additional 5 minutes or until it is cooked through and no longer pink.
• Slice the chicken lengthwise.
• In a separate bowl, toss together the baby spinach or other salad greens, cherry tomatoes, sliced red onion, olives, and feta cheese. Pour on the dressing and toss together.
• Assemble the salad on a platter and top with the sliced, grilled chicken, and toasted pita bread.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Preheat the broiler. Toss the chicken with 1 tablespoon olive oil, the juice of 1 lemon, the garlic, mint, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside 10 minutes.
• Meanwhile, toss the pita wedges with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. Broil until lightly golden, about 1 minute per side; transfer to a large bowl.
• Arrange the chicken on the baking sheet. Broil until cooked through and golden, about 4 minutes per side. Let cool.
• Tear the pita pieces in half. Add the cucumbers, tomatoes, parsley and scallions to the bowl, then add the remaining 2 tablespoons olive oil and the juice of the remaining lemon; toss. Chop the chicken and add to the bowl along with the greens. Season with salt and pepper and toss. Serve topped with the feta; drizzle with olive oil.

MEDITERRANEAN CHICKEN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Pour over chicken mixture and toss to coat. Refrigerate until serving.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Dressing: Whisk together the Italian dressing, pepper sauce, mint, and mustard powder in a small bowl. Cover and chill until ready to use.
• Salad: In a medium skillet, cook the chicken in the oil over medium heat for 8-10 minutes or until the chicken is tender and no longer pink. Turn often to brown evenly.
• Remove chicken from the skillet and cut into thin, bite-sized cubes. Allow chicken to cool and refrigerate until fully chilled.
• Combine the chicken with the Bulgar, cucumbers, tomatoes, onion, and parsley in a bowl. Serve over lettuce and drizzle with dressing.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Combine olive oil, tarragon vinegar (2T+ 2t.), tarragon, lemon juice and Dijon-- whisk to blend. Season with salt and pepper. Pour 1/4 cup over chicken in med. bowl.
• Cook orzo--drain and rinse with cold water. Stir in remaining dressing. Add remaining ingredients. Adjust salt and pepper and serve.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing.
• Cook orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve.

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.

MEDITERRANEAN CHICKEN AND ORZO SALAD IN RED PEPPER CUPS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.