Salad Week: Mediterranean Chicken Salad

The first salad of the week includes some of my all-time favorite salad ingredients.  I love most versions of a Greek salad – the crunchy vegetables, simple dressing, and, of course, the feta!  This salad is similar to a Greek salad, but with a twist.  It includes flavors from the Mediterranean region in general – not just Greek flavors.

Enough talk – here is the recipe. Forks up!

Mediterranean Chicken Salad

• greens/lettuce, chopped (I used iceberg, green and purple baby lettuces, and baby spinach)
• chicken, sliced (any leftover grilled or roasted chicken is perfect)
• tomatoes, chopped (mine were from my garden!)
• cucumber, smallish dice (local as well)
• olives, sliced (kalamata or black)
• white beans, drained and rinsed
• marinated artichokes, chopped
• fresh mozzarella, cut into chunks
• feta
• croutons
• extra virgin olive oil
• balsamic glaze or balsamic reduction

If you want to make the croutons, use bread that is going stale.  Any type of French, Italian, or sourdough crusty bread is best.  (I used leftover ciabatta). Dice into 1×1 inch chunks.  Toss with olive oil, kosher salt, pepper, garlic powder, dried oregano (just a little of each).  Bake on a cookie sheet at 375 for about 10 minutes, or until crunchy.

Chop all veggies, including lettuces.  Assemble salads in individual bowls.  Not that the order truly matters, but I started with the greens, added cucumber, tomatoes, olives, white beans, artichokes.  Then I added the chicken and cheeses.  Top with a few croutons.  Drizzle with a little olive oil and then the balsamic glaze.

 Notes:

• If you have time, before cooking the chicken, marinate it in the liquid from the jar of artichokes, plus a little olive oil and salt and pepper.
• Most lettuces would work for this salad. I’d recommend using a mix of something crunchy and something dark green.
• The amount of veggies you include is up to you – if you love tomatoes, add a lot of them, etc.  I left out the olives in my salad.
• You need to buy this if you live near a Trader Joe’s: balsamic glaze. A little goes a long way! I’ve used it on salads, bruschetta, wraps, flatbreads, and pasta.