This is a fantastic new salad. Perfect for summer, it’s filling, packed with veggies, and so refreshing. While I made this with chicken I think it could easily be made vegetarian by substituting in chickpeas for the chicken. This is also great for mayo-haters. It’s easy to throw this together and can easily be made with whatever vegetables are on hand.
My 11-year old cousin said it was her favorite salad and had two servings. I served it over a bed of greens with extra dressing on the side. I’ll definitely be making this again so I can serve it on the delicious fresh August tomatoes. If you feel like getting fancier, I bet olives or feta cheese would also be great in this.
Mediterranean Chicken Salad
Serves 6-8
Adapted from The Kitchn
- 4 cups chopped cooked chicken
- 2 shallots, finely chopped
- 1/2 head of celery, diced
- 4 roasted red peppers, diced
- 1 bell pepper, diced
- 3 marinated artichokes, chopped (I picked these up from the olive bar at the grocery store. You could also use just canned artichokes that have been drained.
- 1/2 bunch parsley, chopped
- grape tomatoes (optional)
Vinaigrette:
- 3 Tbsp red wine vinegar
- 2 tsp dijon mustard
- 1/2 tsp sugar
- 1/3 cup olive oil
- salt and pepper, to taste
In a large bowl, combine the chicken, shallots, celery, roasted pepper, bell pepper, artichokes and parsley. In a small bowl, whisk together the vinaigrette ingredients. Pour the vinaigrette over the chicken salad and toss until well combined. Taste and adjust seasoning as needed. Garnish with more parsley and grape tomatoes.
Serve over a bed of greens, on top of tomato slices, or on toast.
