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| Chopped Chicken Mediterranean Salad |
Once summer comes I move over to salads and barbequed foods very quickly. Do not pass GO, do not collect $200!!!!! During the hot, lazy days of summer we are always on our way somewhere, so quick preparation and easy cleanup are the keys to successful summertime meals.
When I get home from work a quick salad using leftovers makes for a great meal also. This salad was invented out of the necessity to use leftover barbequed chicken. Today however I cooked up a couple of boneless chicken breasts and added them to this salad for the protein factor. Instead of red wine vinegar I added some apple balsamic vinegar that I have on hand. I imagine I will be using it often in various ways over the summer.
Of course the meal has Greek undertones as well. I served it with some warmed pita bread brushed with olive oil and sprinkled with z'ataar or dukka and had a delicious and quick meal. Then I was out to door............
In case you're wondering the salad untensils are called "bear claws".
News flash...it's beginning to look a lot like Christmas!!! No snow for over a month, green grass and blossoms....now we have at least an inch of white stuff everywhere....this is Spring in Canada. I am talking to my parents in Ontario and it is 24C there...they will be heading to the beach!
**Chicken Chopped Mediterranean Salad with Feta Vinaigrette**
- 2 precooked chicken breasts, diced
- 4 cups romaine hearts (in this case mixed salad greens)
- 1 English cucumber, sliced
- 1 cup chopped kalamata olives
- 1/2 medium red onion, diced
- 1-2 T red wine vinegar (apple balsamic vinegar)
- 1/4 cup olive oil (you may reduce the oil slightly if desired)
- 1 T fresh lemon juice
- 1 tsp dried oregano
- 1 tsp fresh minced garlic
- 1/2 tsp dried basil
- 1/4 tsp salt (or to taste)
- freshly ground black pepper (to taste)
- 1/2 tsp sugar (optional)
- 1/2 cup crumbled feta cheese, plus extra for garnish
- 3 Roma tomatoes, sliced, for garnish
1. In a bowl large enough for tossing salad, add diced chicken breast.
2. Chop the romaine (and otheer salad greens) and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
3. In a sealable jar or container with a lid, combine red wine vinegar, olive oil, lemon juice, basil, oregano, salt, garlic, pepper and sugar (if using) and crumbled feta cheese. Seal lid and shake vigorously. (If you would like let sit for 1/2 hour to let the flavours marry)
4. Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.
