Mediterranean Deviled Chicken Salad Food

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.

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 DEVILED CHICKEN SALAD

Steps:

• In Small bowl, combine ingredients for dressing.
• Mix until throughly blended; chill.
• In Large shallow bowl or platter combine ingredients for salad; cover and chill.
• Heat broiler.
• Lightly spray rack of broiler pan with cooking spray.
• Place oats, cheese and cumin in blender container or food processor bowl; cover.
• Blend on high speed or process about 1 minute, stopping occasionall to stir; set aside.
• Pound each chicken breast half between sheets of waxed paper to 1/4 inch thickness.
• Spread mustard thinly over both sides of chicken; coat with oat mixture.
• Place chicken on broiler pan; spray one side of chicken evenly with cooking spray to coat completely, about 10 seconds.
• Broil about 6 inches from heat 3 to 4 minutes; remove pan from broiler.
• Turn chicken over; spray with cooking spray to coat, about 10 seconds.
• Broil an additional 3 to 4 minutes or until golden brown and no longer pink in center.
• Toss salad with dressing; place warm chicken over top.
• Serve with orange wedges and cilantro.

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.

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:

• 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.

DEVILED CHICKEN SALAD

Steps:

• Combine salad ingredients.
• Stir together dressing ingredients.
• Combine dressing with salad.