Mediterranean Chicken Salad

Do you have a favorite chicken salad? I love making chicken salad because it’s so versatile. You can easily make it ahead, it holds up well for a picnic or potluck, and you can eat it straight, in bread or toast as a sandwich, or toss it with lettuce or pasta.

Here’s a tangy twist on the classic we know and love, a Mediterranean-style chicken salad with chopped poached chicken, lots of olives, capers, red onions soaked in red wine vinegar, and olive oil.

Serve it straight, or toss it with some pasta! Or serve it in lettuce cups.

If you want to be extra fancy, make little boats with a spoonful of this chicken salad in endive leaves. Endive tastes especially good with the salad’s olives, oil, and vinegar.

Mediterranean Chicken Salad Recipe

There are lots of uses for this basic salad. Try mixing some cooked pasta in with it.

Or placing a spoonful into boats of endive lettuce. Endive tastes particularly good with this salad, so it would also work just to chop some up and add it to the chicken salad.

You could also stuff an avocado half with it, or stuff fresh tomatoes.

Ingredients

• 1/2 cup minced red onion
• 2 Tbsp red wine vinegar
• 1 pound boneless, skinless chicken breasts
• Salt
• 2  Tbsp olive oil
• 1 Tbsp capers
• 3/4 cup mixed pitted deli olives, sliced
• 1 pinch of red chile flakes
• 1 Tbsp chopped fresh oregano or basil (or both!)
• 2 Tbsp chopped fresh parsley
• Black pepper to taste

Optional:

• Endive lettuce for appetizer boats, or chopped to add to the salad
• Butter lettuce for lettuce cups
• Fusilli pasta, about 1/4 pound dry for one batch of the salad (use gluten-free pasta for gluten-free option)

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