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Mediterranean Chicken Salad Platter

the.instructor's picture
  Marinated artichoke hearts 6 Ounce (1 jar)
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced or pressed
  Dry basil 1⁄2 Teaspoon
  Dry tarragon 1⁄2 Teaspoon
  Barbecued chicken 2 Pound, cut into serving-size pieces (1 purchased chicken)
  Spanish green olives 1 Cup (16 tbs), pitted
  Roasted red peppers 7 Ounce, drained (1 jar)
  Red onion 1⁄2 Small, thinly sliced
  Canned rolled anchovy fillets stuffed with capers 2 Ounce (1 can)
  Watercress sprigs 3 Cup (48 tbs), rinsed
  French bread slice 6 , toasted

Drain artichoke hearts, reserving marinade.
Stir together marinade, oil, vinegar, garlic, basil, and tarragon; set aside.
On a large platter, attractively arrange chicken, olives, peppers, onion, artichoke hearts, and anchovies.
Cluster watercress on 1 side and arrange toast on the other.
Moisten all with dressing.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 652 Calories from Fat 300

% Daily Value*

Total Fat 35 g53.6%

Saturated Fat 7.1 g35.4%

Trans Fat 0 g

Cholesterol 32.5 mg10.8%

Sodium 1856.3 mg77.3%

Total Carbohydrates 64 g21.4%

Dietary Fiber 3.5 g13.9%

Sugars 11.6 g

Protein 19 g38.3%

Vitamin A 48.7% Vitamin C 54.5%

Calcium 30.6% Iron 14.7%

*Based on a 2000 Calorie diet

Mediterranean Chicken Salad Platter Recipe