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Restaurants›European Street Cafe›Mediterranean Chicken Salad Recipe

Mediterranean Chicken Salad Recipe

Name: European Street Cafes Mediterranean Chicken Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbs extra virgin olive oil; 1 tbs lemon juice (fresh); 1 tsp garlic (minced); 1 tsp dried oregano; 3 tsp salt; 0.5 tsp black pepper (freshly ground); 0.5 cups fine bulgur; 0.5 cups boiling water; 1 cups flat-leaf parsley (finely chopped, packed); 0.25 cups fresh mint (finely chopped); 1 cups ripe tomatoes (seeds removed, very finely diced); 2 each green onion (white and light green parts, thinly sliced); 2 tbs lemon juice (fresh); 2 tbs extra virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups Kalamata olives (pitted); 0.25 cups green olives (pitted); 1 tsp capers (drained); 0.5 tsp garlic (minced); 0.5 tsp lemon zest; 1 tbs extra virgin olive oil; 0.25 tsp black pepper; 4 cups spring mix; 1 cups cherry tomatoes (halved); 0.5 cups banana peppers (sliced); 0.5 cups cucumber (optional, thinly sliced); 0.25 cups crumbled feta (optional); 0.25 cups red wine vinaigrette (or dressing of choice)

Inspired by European Street Cafe

Time45m

Serves2

Tender and juicy chunked chicken breast and tabbouleh (made in house just the way Giddo taught us) with olive tapenade, banana peppers, spring mix, tomatoes and your choice of dressing.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken breasts

2 tbs extra virgin olive oil

1 tbs lemon juice (fresh)

1 tsp Garlic (minced)

1 tsp Dried oregano

3 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

Tabbouleh (Giddo-style)

1/2 cups fine bulgur

1/2 cups boiling water

1 cups flat-leaf parsley (finely chopped, packed)

1/4 cups fresh mint (finely chopped)

1 cups ripe tomatoes (seeds removed, very finely diced)

2 each green onion (white and light green parts, thinly sliced)

2 tbs lemon juice (fresh)

2 tbs extra virgin olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Olive Tapenade

1/2 cups Kalamata olives (pitted)

1/4 cups green olives (pitted)

1 tsp capers (drained)

1/2 tsp Garlic (minced)

1/2 tsp Lemon zest

1 tbs extra virgin olive oil

1/4 tsp black pepper

Salad Components

4 cups spring mix

1 cups cherry tomatoes (halved)

1/2 cups banana peppers (sliced)

1/2 cups cucumber (optional, thinly sliced)

1/4 cups crumbled feta (optional)

Dressing (choice)

1/4 cups red wine vinaigrette (or dressing of choice)

2 each lemon wedges (for serving)

Method

Chicken & Marinade

marinate and cook chicken

Pat chicken breasts dry and cut into 1-inch chunks. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 3 tsp salt and 1/2 tsp black pepper. Add chicken chunks and toss to coat. Marinate at room temperature for 15 minutes or in refrigerator up to 2 hours. Heat a large skillet over medium-high heat. Add a drizzle of oil if pan is dry. Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C) and juices run clear for chunks. Remove from pan and let rest 5 minutes, then roughly chunk to bite-sized pieces if any are large.

Tabbouleh (Giddo-style)

prepare bulgur

Place 1/2 cup fine bulgur in a small bowl and pour 1/2 cup boiling water over it. Cover and let sit 10–12 minutes until water is absorbed and bulgur is tender. Fluff with a fork and squeeze any excess moisture with a spoon or by pressing with the back of a spoon through a fine sieve.

assemble tabbouleh

In a mixing bowl combine the rehydrated bulgur, 1 cup finely chopped flat-leaf parsley, 1/4 cup chopped fresh mint, 1 cup finely diced, seeded tomatoes, and 2 sliced green onions. Add 2 tbs fresh lemon juice, 2 tbs extra virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly, taste and adjust lemon, oil or salt to preference. Chill briefly while finishing other components to let flavors marry.

Olive Tapenade

make tapenade

In a food processor or by hand finely chop 1/2 cup pitted Kalamata olives and 1/4 cup pitted green olives with 1 tsp capers, 1/2 tsp minced garlic and 1/2 tsp lemon zest. Pulse while drizzling in 1 tbs extra virgin olive oil until a coarse paste forms. Season with 1/4 tsp black pepper. Taste and adjust caper or lemon if you want brighter or saltier notes. Transfer to a small bowl.

Salad Assembly

assemble salad

In a large bowl spread 4 cups spring mix. Distribute 1 cup halved cherry tomatoes, 1/2 cup sliced banana peppers, 1/2 cup thin cucumber slices (if using) and 1/4 cup crumbled feta (if using) evenly over the greens. Spoon the chilled tabbouleh on one side of the bowl and place the warm chunked chicken on the other side.

finish and dress

Dot 2–3 tablespoons of olive tapenade over the chicken and tabbouleh (or serve tapenade on the side). Drizzle 1/4 cup red wine vinaigrette (or dressing of choice) evenly over the salad, or serve dressing on the side for guests. Finish with a squeeze of lemon wedge to taste.

serve

Toss lightly at the table if desired so tapenade and dressing distribute. Serve immediately while chicken is still slightly warm, or chill briefly and serve cold. Leftovers keep separately chilled up to 2 days (keep dressing and tapenade aside).