If you have been following my blog long enough, you know that I’m all about the quick and easy recipes because ain’t nobody got time time consuming recipes. Am I right or am I right? It should come as no surprise that this Mediterranean Chicken Salad is an easy recipe to throw together that is packed with so much flavor. I originally saw this on PaleOMG’s Snapchat and I figured I would give it a whirl. I’m so glad I did because now it’s a staple in my recipe line up.
The beauty of this recipe is that it’s versatile. You can add/take away whatever ingredients that you want, and it will still be a mouf party! This is also a great dish to eat if you are doing low carb or watching what you eat. Whatever your current dietary needs may be, this salad can accommodate it all!
The best part of this salad? It’s not your average salad. It’s hearty and filling for hours. You can also prep several ahead of time and then grab & go during the week for lunches or dinner.
Let’s get cooking!
Mediterranean Chicken Salad
- Shredded chicken (I use a rotisserie chicken)
- Cherry tomatoes, cut into halves
- Persian cucumbers, cut into halves
- 1 jar of sun dried tomatoes
- 1 jar of marinaded artichoke hearts
- 1 jar of roasted bell peppers
- Lemon juice (1/2 lemon) OR red wine vinegar
- Salt & pepper to taste
- Extra Virgin Olive Oil - EVOO
- Fresh basil
- Feta cheese (optional)
- Red onion (optional)
Veggie prep: Rinse Persian cucumbers, basil and tomatoes. Cut cucumbers and tomatoes in halves. Thinly slice the basil leaves.
In a serving bowl combine: shredded chicken, cherry tomatoes, cucumbers, sun dried tomatoes, artichoke hearts, roasted bell peppers, basil, EVOO, lemon juice, salt and pepper. Mix thoroughly to combine the flavors.
Prepare for a mouf party.
Individual Ingredient Servings:
-1/2 cup of shredded chicken
-1/2 cup of cherry tomatoes, cut into halves
-1 Persian cucumber, cut into halves
-1/8-1/4 cup sun dried tomatoes
-1/8-1/4 cup marinaded artichoke hearts
-2 tbsp roasted bell peppers
-1/2 lemon, juiced OR 2 tbsp red wine vinegar
-1 tsp EVOO
-3-4 basil leaves, thinly sliced
-Salt & pepper to taste
-1 oz. crumbled feta cheese (optional)
-2 tbsp red onion, chopped (optional)