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Mediterranean Oregano Chicken Salad

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Ingredients
  Yellow onion 1 Medium, peeled and quartered
  Carrots 2 , peeled and chopped
  White of leek 1 , cleaned and sliced
  Dried thyme 1 Teaspoon
  Bay leaf 1
  Parsley sprigs 6
  Black peppercorns 12
  Cloves 4
  Salt To Taste
  Chicken breasts 3 (About 3 Pounds)
  Olive oil 1⁄3 Cup (5.33 tbs) (Use Best Quality)
  Dried oregano 1 1⁄2 Teaspoon
  Lemon 1 , juiced
  Black olives 3⁄4 Cup (12 tbs) (Nicoise Brand Preferred)
  Capers 2 Tablespoon, drained
  Cherry tomatoes/2 medium tomatoes cut into wedges 8 , halved
  Green beans 1⁄4 Pound, cooked
  Ground black pepper To Taste
Directions

Measure 4 quarts of water into a large kettle.
Add the onion, carrots, leek, thyme, bay leaf, parsley, peppercorns, cloves and salt to taste.
Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
Add the chicken breasts, return to the boil, reduce heat, and simmer partially covered until the chicken is done, about 20 minutes.
Remove kettle from heat and let chicken cool in the broth.
Remove chicken (saving broth for soup), discard skin, and pull the meat from the bones.
Tear meat into large pieces and combine in a bowl with the olive oil and oregano.
Cover and let stand at room temperature for 1 hour.
Add remaining ingredients, toss, and season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Interest: 
Gourmet

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