Mediterranean Chicken Salad Recipes

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.

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.

Steps:

• 1. Preheat a grill to medium-high.
• 2. Whisk together the 1/2 cup oil, vinegar, parsley, garlic and 1/4 teaspoon each salt and pepper until combined. Set aside.
• 3. Toss the chicken with 2 tablespoon of the oil and the lemon juice and sprinkle all over with salt and pepper. Brush both sides of the eggplant slices with the remaining 4 tablespoons oil. Sprinkle salt and pepper on both sides.
• 4. Grill the chicken, skin-side down, until the skin is crisp and lightly charred, about 12 minutes. Flip and grill until cooked through, about 15 more minutes. Meanwhile, grill the eggplant, flipping once, until tender and lightly charred on both sides, about 10 minutes total. Grill the haloumi, turning once, until soft and lightly grilled on both sides, about 5 minutes total. Cut both the eggplant and the cheese into 1/2-inch pieces.
• 5. Spread the romaine on a large platter. Decoratively arrange mounds of the chicken, eggplant, haloumi, cucumber and peppers. Drizzle with the vinaigrette and serve.

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.

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.

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.

Steps:

• Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

Steps:

• In food processor, place mayonnaise, 1/2 cup of the yogurt and the basil. Cover; process until pureed. Add lemon juice. Cover; process just until blended. Transfer mixture to large bowl.
• Add remaining 1 cup yogurt; mix well. Fold in chicken, potatoes, bell peppers, olives, capers and onion; season with salt and pepper.
• Cover; refrigerate 3 hours. Serve salad on mixed greens.