Mediterranean Chicken Salad

We have 2 salads that are warm: Taco Salad and this Chicken Salad.

They’re warm because I cook the main ingredients in a skillet at the last minute.

However, even the salads that use ingredients that are cooked on the barbecue grill be slightly warm. Salads that are completely cold are in the minority chez nous…. Only if the main ingredients are tuna (canned) or ham will the salad be completely cold.

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Mediterranean Chicken Salad

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The chicken & vegetables are warm in this salad – only because they’re cooked at the last minute.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Salad

Ingredients

Scale
  • 2 chicken breasts, (12oz, 360gr total) boneless, skinless, cut into bite-size pieces
  • 1/2 red bell pepper, sliced into strips, strips cut in half
  • 1 onion, quartered, then sliced
  • 2 cloves garlic, minced
  • 12 dry-cured or Greek olives, cut in half
  • 2 tbs capers
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbs olive oil
  • 2 tbs white Balsamic vinegar
  • 1/4 cup (2oz, 60ml) sherry
  • 1/2 cup (4oz, 120ml) chicken broth
  • 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
  • 1/2 cup (3oz, 90gr) orzo
  • 1 1/4 cup (10oz, 300ml) chicken broth
  • 3oz (90gr) spinach or other spring greens

Instructions

  • Cook orzo in chicken broth, covered, until done. 
  • Uncover and drain if needed.
  • Fluff with a fork and allow to cool until needed.
  • Heat oil in a large skillet over medium-high heat. 
  • Add cumin, paprika, herbs, and sauté briefly. 
  • Add onion, peppers, garlic, chicken and sauté until vegetables are tender and chicken is browned on all sides. 
  • Add sherry, vinegar, broth, and bring to a simmer.
  • Dissolve cornstarch in water and add, stirring until thickened. 
  • Remove from heat and add olives and capers.
  • To Finish: 
  • Prepare spinach or greens and arrange on two plates. 
  • Divide orzo and spoon on top of greens. 
  • Divide chicken and spoon on top of orzo. Serve.

Notes

You could use rice, barley, quinoa, etc. in place of orzo.

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 503
  • Sugar: 10.2 g
  • Sodium: 1443.1 mg
  • Fat: 14.8 g
  • Saturated Fat: 2.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 42.6 g
  • Fiber: 4.9 g
  • Protein: 46.1 g
  • Cholesterol: 128.5 mg
Mediterranean Chicken Salad

Here’s the Taco Salad, Healthy Version

We went for a bike ride today. We needed to return the tubs that our lamb was in and, since it was such a beautiful day, we decided to do it the ‘green’ way.

Oh yes, we picked up our lamb from the local farmer yesterday. We had some chops last night for dinner. Life is good in the country….

We were rewarded with a beautiful ride – despite the power lines.

The lines do seem to follow the roads….

We like riding the local roads on Sunday – everyone is home having a big lunch followed by sports on tv. The Tour de France is on and everyone (except us) watches it.

For those who don’t watch the Tour there is the Euro Football Championships.

We don’t watch that, either.

We ride our bikes in the sunshine.

2 thoughts on “Mediterranean Chicken Salad”

  1. Lovely salad! And beautiful view. Is that corn on the left? We’re waiting as patiently as possible for fresh Michigan corn. Right now, the stores are trying to fool us with corn that’s marked “Michigan Sweet Corn”, but if you drive through any rural town such as ours, you know it’s not ready yet. I don’t know where they’re buying it. California, I suppose, but it’s NOT Michigan corn and it’s definitely NOT sweet! Right now, I’m working on finding a local farm that does dairy delivery. So far, no luck. I miss the days of the glass bottle milk deliveries. I remember the galvanized basket with the milk, cheese, cottage cheese and such. I’d like that again. I’m tired of all the processed stuff in the stores.

    Reply

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