Taste the Air-Chilled Difference®

Mediterranean Chicken Salad

by , Chef, Wine Country Cooking Studio, Dundee, Oregon

Mediterranean Chicken Salad

Serves 4 to 6

This recipe fits perfectly into any low-carb eating plan. It’s also low in fat, high in protein and fiber, and has little to no sugar.

  • 1 pound Smart Chicken tenders
  • 1 large rib celery, diced ¼ inch
  • ½ cup red onion, diced ¼ inch
  • ½ an English cucumber, diced ¼ inch
  • ½ cup Kalamata olives, sliced
  • ½ cup cherry tomatoes, quartered
  • ½ cup jarred roasted red bell peppers, diced ¼ inch
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh parsley
  • ½ a lemon, zested and juiced
  • 1 tablespoon capers, coarsely chopped
  • 1 to 2 cloves garlic, very finely minced
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper, as needed
  • Lettuce or lettuce cups, for serving

Preheat oven to 350°F. Season the chicken tenders with salt and pepper, and bake in the oven until fully cooked, about 30 minutes or until the internal temperature of the chicken reads 165°F on a kitchen thermometer.

Allow the chicken to cool and then dice into ¼- to ½-inch pieces. Transfer to a large bowl. Add all remaining ingredients to the bowl and stir to combine. Let the salad rest for a bit and serve on a bed of green or in lettuce cups. This mixture can also be used to make sandwiches.

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