I always hesitate when referring to anything as “my favorite” because there are just so many great foods out there that come in so many great combinations. But I think I’ll have to make an exception here; this has to be MY FAVORITE SALAD EVER…no hesitations.
Colorful, wholesome, and refreshing, but also hearty and satisfying: Crisp Romaine and bell pepper, tender pulled chicken, juicy tomatoes, tangy artichokes and olives, creamy avocado and feta, toasty pine nuts, and a glossy balsamic dijon vinaigrette.
There’s just so much to love.
Served here with Beanitos White Bean chips and juicy red grapes…lunchtime heaven.
Loaded Mediterranean Chicken Salad
Notes
*For an even more delicious dressing: Immediately after removing the chicken from the skillet, lower heat and add ~1/2 Tbsp chicken broth. Stir to scrape up browned bits and lightly simmer to a thick, smooth glaze. Whisk this in along with dressing ingredients.
**I love Tuscan herb-infused and garlic-infused olive oils in this dressing.
Ingredients
- 2 oz chicken breast (1 tenderloin strip)
- 5 g pine nuts
- chopped Romaine
- 5 grape tomatoes, sliced horizontally
- 1 jarred artichoke heart, chopped
- red bell pepper, ~1/4 cup thinly sliced
- red onion, 1-2 Tbsp thinly sliced
- 12 g avocado, sliced
- 1-2 Kalamata olive(s), sliced
- 2 Tbsp crumbled feta
- For the dressing*: 1/8 tsp minced garlic, 1/4 tsp Dijon, 1/2 tsp EVOO**, 1 tsp balsamic vinegar, 1/4 tsp lemon juice, 1/4 tsp honey, black pepper to taste, sprinkle fresh thyme leaves
Instructions
- Cook the chicken in a lightly greased skillet with a pinch salt and pepper on each side until cooked through. (This can be done ahead of time). Set aside to cool, then tear into small pieces.
- Meanwhile, mix the dressing ingredients until smooth.*
- Toast the pine nuts in a toaster oven (about 2 minutes) or in a dry skillet on the stove over medium heat, until fragrant.
- Chop/slice remaining ingredients.
- Toss everything together in a shallow bowl and enjoy!