Tips With Teri – Chicken Mediterranean Salad


Chicken Mediterranean Salad


Serves 4



Make the Potato Crisps


  • 4 Yukon Gold potatoes
  • 2 Tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • Pinch of cayenne pepper

Preheat oven to 425 F. Slice potatoes into 1/4 inch pieces. Place potatoes in a bowl with olive oil, salt, pepper, and cayenne and coat each potato slice evenly. Evenly place the potato slices on a parchment paper covered baking sheet. Bake in the preheated oven for 15 minutes. Remove, flip, and return to oven for 15 more minutes. Repeat this step until the edges are brown and crisp and the inside of the potato is soft.


Make the Marinated Onions MAGIC ELIXIRSâ„¢


  • 1 small red onion
  • 1 Tbsp dried oregano
  • 1 Tbsp red wine vinegar
  • ¾ cup olive oil

Thinly slice the red onion. Place the slices in a container and pour the olive oil and red wine vinegar over. Add the dried oregano. Cover and let sit at room temperature to marinate for at least an hour.


Make the nocrumbsleftâ„¢ Everyday Roasted Chicken Breasts


  • 2 chicken breasts, bone-in and skin-on
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

Preheat the oven to 375 F. Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper. Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top. Remove from the oven. Let rest for 10 minutes, then slice.


Blanch your French Green Beans

Parboil the green beans in salted boiling water for 2-3 minutes till bright, but just partially cooked. Drain them and immediately throw into icy water to stop them from cooking further. Dry.


Make the Creamy Feta Vinaigrette Dressing


  • 2 oz sheep’s milk feta
  • 2 Tbsp red wine vinegar
  • 3 Tbsp water
  • ½ tsp dried oregano
  • Salt and pepper
  • 1 Tbsp Chives
  • ¼ cup olive oil

In a food processor, pulse all ingredients together until smooth. If needed, season with salt and pepper.


Assemble your salad

Slice your radishes and cucumbers into beautiful pieces. Arrange the greens on a gorgeous platter. Fill the platter with your sliced vegetables, potato crisps, blanched green beans, tomatoes, olives and feta. (This is akin to an art project in kindergarten: setting up the different sections and creating a masterpiece!  Have fun!) After arranging your salad, place the chicken on the platter, along with the marinated red onions–it’s fine if some of the oil comes along. Add the dressing to the platter, then Serve and Enjoy!


3 thoughts on “Tips With Teri – Chicken Mediterranean Salad

  1. Robin Brookshire August 7, 2017 — 3:55 pm

    You are inspiring me greatly ! Started whole 30 on August 1 but I have cheated twice … ice cream and wine ! Back on track today …

  2. You are giving me great ideas for prepping salads like this for lunches for the week. I’m thinking about using eggs when I’m not using chicken or seared tuna. Chick peas would be great for meatless Mondays. Thanks so much.

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