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Mediterranean Chicken Salad


My husband was having a Pot Luck at work and I asked him what other people were bringing to see if I could get a little inspiration on what to make. As soon as he said a co-worker was making homemade Pita and hummus, I immediately went Mediterranean. I've made this before for just him and I and we both LOVED it so I thought, who doesn't like Mediterranean? It's like not liking Pizza... come on! So I hit the Farmer's Market and filled a basket with the most gorgeous tomatoes, cucumbers, bell peppers and spinach and went to work.

SERVING SIZE: 4

PREP TIME: 15 MINUTES (+ 8-24 hours to marinate the chicken)

COOK TIME: 15-20 MINUTES

INGREDIENTS:

For the SALAD:

4 Organic, Free-Range Local Chicken Breasts (or whole chicken broken down, skin removed)

2-3 Bell Peppers (Yellow, Orange, Green), diced

2 Cucumbers, skinned removed and chopped

1 pint Cherry Tomatoes, halved and roasted*

1 cup Feta Cheese, crumbled

2 cups Spinach

For the DRESSING:

3/4 cup EVOO

2 Lemons, zest + juice

2 tbsp White Balsamic Vinegar

3/4 cup Basil, fresh and torn

1/2 cup Parsley, fresh and roughly chopped

S+P (to taste)

Red Pepper Flakes (to taste, for heat)

For the MARINADE:

1 cup EVOO

1 Lemon, zest + juice

2 cloves Garlic, peeled and smashed

1 tbsp dried Oregano

1 tbsp dried Basil

1 tsp Red Pepper Flakes

RECIPE:

Start by marinating the chicken for 8-24 hours, I find leaving it overnight is best and really allows the marinade to soak in. I use a big freezer ziploc bag but a shallow bowl/dish will work as well, just cover it tightly. Mix the marinade ingredients together and then add the chicken, massage the marinade into the chicken, remove any air and seal.

When you're ready to start cooking - be sure and have your roasted tomatoes ready* and cooling at room temperature.

Fire up the grill (I think the char from the grill on this chicken makes the dish BUT if you don't have a grill or it's raining/cold - you can also spread the chicken onto sheet pans and cook in the oven at 400 degrees for about 20 minutes depending on your oven. The internal temperature should be 165. If you do use the oven method, use aluminum foil and get a little excess marinade on there to avoid sticking.

While the chicken is cooking, make the dressing. Place the lemon, vinegar, herbs and seasonings into a blender and pulse together. Through the opening in the lid, slowly drizzle in the EVOO while mixing until it emulsifies. Stop, taste and season as you go!

When the chicken is done, allow to rest and cool for about 10-15 minutes. Cut into cubed pieces once cooled.

Assemble the salad by mixing the vegetables, chicken, feta and dressing all together in a large bowl. Season additionally if needed and enjoy!

*Roast the tomatoes before hand by spreading out over aluminum foil on a sheet pan and drizzling liberally with EVOO and S+P. Roast at 400 degrees for about 15-20 minutes or until the tomatoes are blistered and starting to brown. Let cool completely before adding to the salad.


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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