A lovely substantial salad for either lunch or dinner, the unique flavors and textures of this mediterranean chicken salad make it a favorite in our household.
The medley of textures and flavors in this mediterranean chicken salad is exquisite, and I love the way macerating the onions in vinegar takes the edge off, just enough that they’re not unpleasantly sharp.
Served on a bed of shredded lettuce, this mediterranean chicken salad is the perfect lunch.
Sometimes, on hot summer nights when I don’t feel like cooking, I serve this chicken salad for dinner.
- Olive oil spray
- ½ medium red onion, minced (3 oz)
- 2 tablespoons red wine vinegar
- 1 lb. boneless, skinless chicken breast
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon capers, drained
- ½ cup (2 oz) pitted kalamata olives
- 1 tablespoon chopped fresh oregano
- ¼ cup chopped fresh cilantro (or parsley)
- 6 cups shredded lettuce
- Preheat oven to 450 degrees F. Line a baking sheet with foil and lightly spray with olive oil spray.
- Mix the minced red onion with the vinegar in a small bowl and set aside.
- Place the chicken breast on the prepared baking sheet. Lightly spray with olive oil spray. Bake 10-12 minutes on each side, until juicily cooked through.
- Meanwhile, prepare the dressing: in a large bowl, mix together the olive oil, salt, black pepper, red pepper flakes, capers, olives, and oregano.
- When the chicken is ready, transfer it to a cutting board and allow to slightly cool, about 5 minutes. Add the red onions and the vinegar to the dressing. Cube the chicken.
- Add the cubed chicken and cilantro to the bowl with the dressing. Toss gently to combine. Serve warm, at room temperature, or chilled, on a bed of shredded lettuce.