Hearty Mediterranean Salad With Balsamic Chicken Food

MEDITERRANEAN CHICKEN SALAD RECIPE

Steps:

• In a large bowl, add the shredded chicken, feta cheese, black olives, bell pepper, red onion, and fresh basil. Mix until combined.
• In a small bowl, whisk together the mayonnaise, lemon juice, extra virgin olive oil, Dijon mustard, Italian seasoning, black pepper, and sea salt, until smooth.
• Pour the dressing over the chicken salad and mix together, until combined.

HEALTHY CHICKEN SALAD, MEDITERRANEAN STYLE

Steps:

• In a small bowl, add the dressing ingredients and whisk to combine.
• In a large mixing bowl, combine the chicken, shallots, celery, artichoke hearts, sundried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.
• Pour dressing over the chicken salad, toss to combine.
• For best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.

HEARTY MEDITERRANEAN SALAD

Steps:

• Place the wheat berries in a sauce pan and cover with 2 inches of water. Let sit at least overnight (I let sit for about 24 hours). Drain water and rinse wheat berries. Cover with 2 inches of water and bring to a boil over medium heat. Reduce heat, cover, and simmer for about 45-60 minutes, or until tender. When wheat berries are as chewy as you like, remove from heat and drain. Rinse with cold water and set aside. Place cooled wheat berries in a large bowl and add the bell pepper, tomato, and onions. Stir to combine. Add lemon juice, zest, salt and olive oil and stir to combine. Add last 3 ingredients (basil, verbena, and feta) and give it a good stir. Adjust seasonings to your liking. Chill.

BALSAMIC CHICKEN SALAD

Steps:

• Whisk together the salt, lemon juice, mustard, vinegar, oil and lemon zest.
• Coat the chicken breasts, cover and leave to marinade in the fridge for a few hours (1 hour minimum).
• Preheat the oven to 140°C.
• Layer a baking tray with tin foil, add the chicken and cook in the oven for 40-45 minutes, or until cooked.
• The slow cooking will prevent the chicken from drying out.
• In the meantime, create the salad by slicing the onion and tearing the basil.
• Mix them with the tomatoes, baby spinach or any mixed leaf salad and season with salt and cracked black pepper.
• Serve the chicken sliced and placed on top of the salad and drizzle some of the juice from the baking tray over as your dressing.

BALSAMIC CHICKEN SALAD

Steps:

• In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan. , In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.

MEDITERRANEAN BALSAMIC CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Heat oil in non-stick skilled over medium high heat.
• Lightly brown chicken pieces and transfer to shallow, oven-rpoof dish.
• Combine tomatoes, red peppers, vinegar, capers and chili flakes.
• Pour over chicken.
• Bake in oven for 25 minutes or until cooked through.
• Remove from oven.
• If desired, thicken sauce with mixture of cornstarch and water.
• Sprinkle fresh basil and parsley over top.
• Serve the chicken and sauce over rice or couscous.