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Mediterranean Chicken Salad

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“A Hearty main course that's both flavorful and elegant! Perfect for lunch or a crowd, if you double it. Based on an original recipe bySilver Palate. This will keep for several days refrigerated. Add green beans just before serving to prevent discoloration.”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place water and stock in large pot. Add the onion, carrots, leek, thyme, bay leaves, parsley, peppercorns, cloves and salt to taste. Bring to boil, reduce heat, and simmer uncovered for 15 minutes.
  2. Add chicken breasts, return to boil, reduce heat, and simmer partially covered until chicken is done, about 20 minutes. Remove pot from heat, and let chicken cool in the broth.
  3. Remove chicken (save broth for future soup!), discard skin, and pull meat from the bones. Tear meat into large pieces and combine in a bowl with the olive oil and oregano. Cover and let stand at room temperature for 1 hour.
  4. Add remaining ingredients, toss, and season to taste with salt and pepper. Serve immediately at room temperature.

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