Mediterranean Chicken Salad

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Summer Salads

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
4 entree salads

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 1 hr 45 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1/2 cup dry white wine
1 slice yellow onion
1 slice lemon
1 bay leaf
6 black peppercorns
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts (about 3 halves)
1 (10 to 12-ounce) medium eggplant, ends trimmed and cut into 3/4-inch rounds
2 tablespoons olive oil
12 ounces plum tomatoes, ends trimmed and cut into 1/2-inch dice
1 cup crumbled feta cheese
1/2 cup chopped pitted brine-cured olives, such as kalamata
3 tablespoons pine nuts, lightly toasted
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons chopped fresh oregano leaves
1/2 teaspoon chopped fresh mint leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
4 large Bibb or romaine lettuce leaves
1 tablespoon chiffonade fresh basil, for garnish

Directions

In a medium skillet, combine the wine, onion, lemon, bay leaf, peppercorns, salt, and enough water to cover the chicken by 1/2-inch and bring to a boil for 2 minutes. Add the chicken, cover, reduce the heat, and simmer until the chicken is no longer pink and just cooked through, about 10 to 15 minutes, depending upon the size of the chicken. Remove from the heat, uncover, and let the chicken cool in the liquid for 30 minutes. Transfer the chicken to a plate, cover, and refrigerate until well chilled, about 2 hours, or refrigerate overnight. Cut the chicken into 1-inch cubes and set aside.

Preheat the grill to medium-high.

Place the eggplant slices on a large plate and lightly brush on both sides with olive oil, and then season with salt and pepper. Grill until just golden and slightly soft, about 2 minutes on each side. (Alternatively, the eggplant can be broiled, 1 to 2 minutes per side, carefully watching so that it does not burn.) Place the eggplant on a cutting board to cool, and then dice.

In a large bowl, combine the diced chicken, eggplant, tomatoes, cheese, olives, and pine nuts.

In a small bowl, whisk together the extra-virgin olive oil, vinegar, oregano, mint, salt, red pepper, and black pepper. Pour the dressing over the chicken mixture and toss to lightly coat.

Arrange lettuce leaves in the center of 4 large plates and divide the salad among the leaves. Serve immediately.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Greek Salad with Oregano Marinated Chicken

Picture of Mediterranean Chicken Salad Recipe

Photo: Mediterranean Chicken Salad

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 25

View all 25 Salad Collections

Comments & Reviews

recipe Mediterranean Chicken Salad
Stacey North Providence, RI 07-06-2009
Flag

Flavorful
Rated: 5 stars out of 5

This was an excellent summer salad. The flavors melded together very well. I especially liked the pine nuts for the added... crunch. Make sure you use good feta cheese.Read more
recipe Mediterranean Chicken Salad
Betsy Newaygo, MI 01-30-2009
Flag

Really delicious!
Rated: 5 stars out of 5

I've made this twice over the winter specifically b/c we were craving "summer food". As other reviewers have said, you can... lower the amount of olive oil in this and up the hot pepper flakes...I simply added several teaspoons boiling water to the dressing in place of the oil. I also threw some roasted red potatoes in as we don't care for egg plant and it was very good. This salad is wonderful, makes a great lunch or dinner entree --- keeps well in the fridge for later in the week. Yummy! Read more
recipe Mediterranean Chicken Salad
cheryl Rochester Hills, MI 07-14-2008
Flag

To Die For!!
Rated: 5 stars out of 5

Watched the show this morning, shopped for the goods this afternoon, made it for a gang of people for dinner, and I'm having... a little snack of leftover's as I write this! Soo Good!! I used 3 types of lettuce (red leaf, romaine, spinach),did the eggplant and thick slices of red onion, oiled and seasoned on the grill, added idaho potato, cubed, oiled, seasoned, roasted in oven, although I cheated and microed them whole with skin on for 5 min first, (had to hurry). Other than those deviations, followed recipe exactly. I also added a variety of marinated olives, because the market nearby has everthing!! The dressing is truly to Die For if you use fresh mint and oregano. ENJOY!!Read more
recipe Mediterranean Chicken Salad
Debra Great Falls, VA 07-06-2007
Flag

Absolutely Delicious
Rated: 5 stars out of 5

I think this is the most flavorful chicken salad I've ever made or eaten. It gets big, big points for flavor (very round,... full flavors in the mouth), and for the fact that it is not mayonnaise-based. I was really impressed, as was everyone to whom I served it. I highly recommend making it - also, it keeps well. Now, a word on prep. This is delicious, but it is a time commitment. The time listed on the website is, well, very optimistic. While nothing is difficult, there are several things you need to prep and they take time. I suggest starting it the day before you want to serve it. You can poach the chicken, toast the pine nuts, grill/broil and dice the eggplant, and crumble the feta (if you have a block) the night before. Day of, chop your tomatoes, make the dressing and combine. (I seed the tomatoes, which makes for a less slimy salad and, in my opinion, helps it keep better with less potential for getting soggy.) It really is worth the effort if you want a nice entree salad - also very good in a whole wheat pita with some romaine. A tad more crushed red pepper adds a nice kick and flavor boost. Enjoy!Read more
recipe Mediterranean Chicken Salad
Carol Florence, Italy 07-05-2006
Flag

Slightly modified chicken salad
Rated: 5 stars out of 5

Now that it's hot hot here in Italy, I am constantly looking for cool, light and healthy meals to make. This one was perfect... for me and my Italian husband! I did slightly modify it to our tastes by omitting the mint and pine nuts, lessening the quantity of oregano (which can be overpowering) and replacing the feta with fresh Tuscan pecorino cheese (so soft and flavorful, and slightly less salty than feta). Yes, as one of the other reviewers said about the olive oil, it's not necessary to use so much.Read more
recipe Mediterranean Chicken Salad
ARON cuyahoga falls, OH 06-02-2006
Flag

Unbelievable light and tasty!
Rated: 5 stars out of 5

Another killer recipe from Emeril. Easy to make and inexpensive as well. I made this with leftover grilled chicken meat,... and grilled the tomatoes as well as the eggplant. One could try using some grilled red onion too. I also put everything into a warmed through pita bread and made an excellent summertime lunch sandwich. Very healthy. The dressing is pretty much a standard Italian-style balsamic vinaigrette, but this would also go well with a Greek tzatziki sauce. This would go great with a beer or some white wine.Read more