Chicken Salad, Mediterranean Style

Chicken Salad, Mediterranean Style

Chicken Salad, Mediterranean Style, this recipe is  curated  from the Italian Food Magazine Sale e Pepe.  A great picnic recipe, best served at room temperature, light and healthy, still full of big flavor, this Chicken Salad is worth trying.  For my Fourth of July dinner  in Venice, I am going to make the Mediterranean Chicken Salad and I will accompanying it with Garden Pasta, and Simple Stuffed Tomatoes.   Everything can be prepared in advance and all dishes are great served at room temperature.  Make it an easy Fourth, and try these great dishes. Chicken Salad, Mediterranean Style,  Let’s Cook!

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Chicken Salad Mediterranean Style

A different take on Chicken Salad filled with flavors, sweet, savory, spicy.  Simply delicious

Servings 4

Ingredients

  • 3 1 Whole and 1/2 breast
  • 1/2 cup Pinoli nuts
  • 1/2 cup Raisins
  • 1 cup Large bunch of fresh flat leaf parsley
  • 1/2 cup Fresh Chives
  • 3 tsp Whole pepper (red) *the pepper you put in the pepper mill
  • 2 Large Lemons
  • 3 tbls Extra virgin olive oil
  • Salt to taste

Instructions

  1. On medium heat,In a non stick frying pan, salt the bottom of the pan, when pan is hot add the chicken breast, cover with a lid and cook for 12 minutes, repeat the process for the other side cook for 12 minutes, squeeze 1/2 lemon and deglaze the pan

  2. Place the cooked chicken on  aluminum foil, pour the pan juices, seal the chicken in the foil and let it cool completely.  The chicken will release extra juices as it cools, you will use this juice to dress the chicken salad

  3. Add the Pinoli nuts to a small frying pan,  toast them on a low heat until they become golden brown.  This releases the nut oils. let cool

  4. Soak the raisins for 5 minutes in cold water, this will soften them

  5. Chop both the parsley and the chives

  6. When the chicken has cooled, open the chicken packet, careful to retain the juices.  Shred the chicken into approx. 2-3 inch pieces place on a serving dish, pour the juice on top of the chicken

  7. Add, the Pinoli, the raisins, the parsley and chives to the chicken, salt (adjust).  Squeeze the remaining 1 1/2 lemons, add olive oil and whole red pepper.  Mix well. Refrigerate for 2 hours prior to serving.  Allow to come to room temperature before serving

    Chicken Salad, Mediterranean Style

Serve and Enjoy

Buon Appetito

Mickey

Find below some items that I recommend for this recipe, enjoy!


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