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Mediterranean Chicken Salad




Source of Recipe


Rick


List of Ingredients




Mediterranean Chicken Salad


1/2 cup minced red onion
2 Tbsp red wine vinegar
1 pound boneless, skinless chicken breasts
Salt
2 Tbsp olive oil
1 Tbsp capers
3/4 cup mixed pitted deli olives, sliced
1 pinch of red chile flakes
1 Tbsp chopped fresh oregano or basil (or both!)
2 Tbsp chopped fresh parsley
Black pepper to taste


Recipe




Mix the minced onion with the vinegar in a bowl and set aside.
Bring 1 1/2 quarts of water to a boil and add about 2 tablespoons of salt.

Cut the chicken breasts in half crosswise and place them in the water.

Reduce the heat to low and let the chicken cook very gently, at barely a simmer, for 10-15 minutes, until just cooked through.

While the chicken is cooking, mix the olive oil, capers, olives, chile flakes, and oregano in a large bowl.

When the chicken is done, place it on a cutting board to cool.

Add the onions to the bowl with the olives.

Once the chicken has cooled enough to handle, cut it into dice or shred it.

Gently mix the chicken and parsley in with the olives.

Add salt and black pepper to taste.

Serve warm, at room temperature, or chilled.

Yield: Serves 4.