Mediterranean Chicken Salad

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Picture of Mediterranean Chicken Salad Recipe Photo: Mediterranean Chicken Salad Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 45 min
Prep
15 min
Cook
1 hr 30 min
Yield:
4 entree salads
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 8 reviews

  • on July 06, 2012

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    wow.

    people found this review Helpful.
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  • on June 17, 2010

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    Wanted a light salad recipe and got a HUGE flavorful dinner! This was a big hit with my husband and girls (age 12 & 15. Grilled the eggplant and a red onion, left out the olives (because I forgot to buy them and did cut the olive oil in half as others suggested - we all raved about this one. My girls can't wait to have the left overs for lunch tomorrow! Thank you Emeril!

    people found this review Helpful.
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  • on July 06, 2009

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    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.

    people found this review Helpful.
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