The Well-Considered Kitchen: Mediterranean Chicken Salad

If you’re a fan of Mediterranean cuisine, chances are you’ll love this delicious salad. Not only is it easy to make, but you can also serve it as a main course, on a sandwich, or by the forkful all week.

Ingredients

Lemon Tahini Vinaigrette

• 2 Tbsp sesame oil

• 1 lemon, zest and juice

• 1/2 tsp dried oregano

• 1 tsp dried basil

• 1/4 tsp black pepper

• 1/4 tsp cumin

• 1 Tbsp tahini

• 1 Tbsp Dijon mustard

• 1 tsp garlic powder

• 1 cup olive oil

• 2 Tbsp honey

• 1/2 cup canola oil

• 1/2 cup mayonnaise

• 1/4 tsp curry’

Oven Roasted Tomatoes

• 2 tomatoes, cut into 8 wedges

• Olive oil

• Salt and pepper

• 1 tsp dried basil

• 2 cloves minced garlic

Pita Croutons

• 2 pita breads, cut into 8 triangles

• Olive oil, to coat

• Salt and pepper, to taste

Salad

• 4 boneless, skinless chicken breasts

• 2 quarts fresh mixed greens

• 2 roasted red peppers, julienned

• 1 cucumber, sliced

• 1 pound country olives, pitted

• 1 cup feta cheese

• 16 oz can garbanzo beans (drained and rinsed)

Directions

1. Preheat oven to 350 F
2. In a blender, pulse lemon juice, oregano, basil, pepper, cumin, tahini, mustard, garlic powder, and honey
3. With the blender running on low, slowly drizzle in olive oil until emulsified
4. Add the mayonnaise, curry powder, lemon zest, and sesame oils and pulse to combine
5. Toss the tomatoes in the olive oil, fresh garlic, dried basil, salt, and pepper. Roast them in the oven until browned. Approx 22-25 min.
6. Season chicken breasts with salt and pepper and grill/ sauté/roast until internal temp reaches 165 F.
7. Coat pita triangles in olive oil, season with salt and pepper to taste, and roast in the oven until golden brown. Approx 8 min.
8. Make sure the garbanzo beans are fairly dry. With a good amount of canola oil, pan-fry until golden brown. Transfer to a plate with paper towels to remove excess oil

Assemble the Salad (Chef tip: Use a chilled plate to keep your salad crisp and cold)

1. Start with fresh mixed greens on the bottom
2. Place the country olives, red peppers, roasted tomatoes, and cucumbers together in sections throughout salad
3. Sprinkle the feta and pan-fried garbanzo beans over the entire salad
4. Slice the chicken breast on a bias and layer on top
5. Place pita croutons on each side
6. Drizzle dressing over the salad or serve on the side
7. Bon appétit!