Tips With Teri – Chicken Mediterranean Salad
- Cutting board
- Measuring spoons and measuring cups
- Pairing knife and chef’s knife
- Mixing bowls
- Parchment paper
- Baking sheet
- Medium saucepan
- Food processor
Chicken Mediterranean Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salads
- Creamy Feta Vinaigrette
- Marinated Onions MAGIC ELIXIRS
- 2 Everyday Roasted Chicken Breasts
- Potato crisps
- 5 oz. baby romaine lettuce, or your favorite greens
- 4 Persian cucumbers, sliced
- 6 small radishes, sliced thinly
- 2 handfuls black olives, pitted
- 1 lb. French green beans, blanched
- 1 pint Cherry Tomatoes
For the Potato Crisps:
- 4 Yukon Gold potatoes
- 2 Tbsp olive oil
- Freshly ground black pepper
- Pinch of cayenne pepper
For 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
For the Potato Crisps:
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 ELIXIRS.
Make the nocrumbsleft Everyday Roasted Chicken Breasts.
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.
For the Vinaigrette:
In a food processor, pulse all ingredients together until smooth. If needed, season with salt and pepper.
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!
Keywords: summer salad
You are inspiring me greatly ! Started whole 30 on August 1 but I have cheated twice … ice cream and wine ! Back on track today …
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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