 Hot Mediterranean Chicken Salad
Makes 6 servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Hot Mediterranean Chicken Salad
|
|
|
|
Ingredients
|
|
4
|
cups chicken broth
|
|
6
|
boneless skinless chicken breast halves
|
|
1/3
|
cup FILIPPO BERIO® Extra Virgin Olive Oil
|
|
1
|
medium onion, cut into thin strips
|
|
1
|
clove garlic, crushed
|
|
1
|
tablespoon chopped fresh oregano or 1-1/2 teaspoons dried oregano leaves
|
|
1
|
cup cooked small green beans
|
|
1
|
cup quartered cherry tomatoes
|
|
3/4
|
cup pitted ripe olives
|
|
2
|
teaspoons grated lemon peel
|
|
1
|
to 2 tablespoons white wine vinegar
|
|
|
Juice of 1 lemon
|
|
|
Salt and freshly ground black pepper
|
|
6
|
cups finely shredded lettuce
|
|
|
Additional lemon juice
|
|
|
Chopped fresh parsley
|
|
|
|
|
|
|
|
|
|
In large saucepan or Dutch oven, bring chicken broth to a boil over high heat. Add chicken. Cover; reduce heat to low and simmer about 20 minutes or until chicken is no longer pink in center. Drain; let cool slightly. Coarsely chop.
|
|
In large skillet, heat olive oil over medium heat until hot. Add onion and garlic; cook and stir 5 minutes. Sprinkle with oregano; cook and stir an additional 5 to 10 minutes or until onion is almost transparent. Add green beans, tomatoes, olives and lemon peel; cook and stir until heated through. Add chicken. Season to taste with vinegar, juice of 1 lemon, salt and pepper. Heat briefly.
|
|
In large bowl, toss lettuce with additional lemon juice. Season to taste with salt and pepper. Divide equally among 6 plates. Spoon hot chicken salad over lettuce; garnish with parsley.
|
|
|
|
© Filippo Berio® Olive Oil
|
|
|
|
|
|
Printed
from fbnr.com
|
|
