Mediterranean Chicken Salad

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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!

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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.

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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!

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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!!

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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!

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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.

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Too much oil. You need half.