This flavorful Mediterranean chicken salad was developed by our Functional Medicine Nutritionist and healthy aging specialist, Emina! The salad is packed with anti-inflammatory veggies, olive oil, and herbs as well as poached chicken for a source of protein.
Prep Time:
15 mins
Cook Time:
30 mins
Servings:
4-6
Ingredients:
For the poached chicken:
- 1 pound of chicken breast
- 3 cloves of garlic, peeled and finely diced
- 1 small shallot, peeled
- 1/4 teaspoon of salt
- 1 teaspoon whole peppercorns
- Other herbs of choice
- 1 cup or more of chicken stock or water
For the salad:
- ½ cup of jarred roasted red pepper, sliced
- ½ cup of green olives
- ½ cup of jarred artichokes (preferably jarred in extra virgin olive oil or water)
- 1 small red onion, sliced and soaked in apple cider vinegar for at least 5 minutes (Drain the vinegar before adding it to the salad)
- 3 cloves of garlic, sliced
- 3 oz of cubed feta cheese
For the dressing:
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of olive oil
- ½ teaspoon of dry oregano seasoning
Directions:
- In a medium pot, place chicken, garlic, shallots, salt, peppercorns, and herbs of choice. Cover the ingredients with chicken stock or water.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer until the chicken reaches an internal temperature of 155°F.
- Turn off the heat and allow the chicken to continue cooking in the residual heat until it reaches a temperature of 165 F. Take it out of the broth and let it cool completely.
- Once the chicken has cooled, Trim any excess fat for aesthetic reasons, then slice the chicken into thin slices or cubes.
- Add the remaining salad ingredients and dressing ingredients to the sliced chicken.
- Gently mix all the ingredients together until well combined.
- Refrigerate the salad for a couple of hours before serving to enhance the flavors.
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