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Mediterranean Chicken Salad

Extra virgin olive oil keeps this chicken salad moist, rather than mayonnaise. Recipe courtesy of Nancy Smith, A Taste of Olive.
683 faves | 3 recommends
Nutrition per serving    (USDA % daily values)
CAL
222
FAT
29%
CHOL
44%
SOD
18%
Uploaded by: County Lines Magazine

Comments

Are you sure you changed the photo to the correct salad? The ingredient list does not mention green beans, red and yellow cherry tomatoes, any sort of green leafy vegetable, or kalamata olives! I would like the recipe for the salad in the current picture! Please tell me its name and provide the recipe for that salad and its dressing. Thank you.
Mary Roberts   •  8 Oct   •  Report
Laura, you were right! Thank you for bringing it to our attention. The photo has been changed.
County Lines Magazine   •  4 Sep   •  Report
Is it just me or does the picture show a different salad?
Laura   •  4 Sep   •  Report
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Ingredients for 10 servings

3 lbs. boneless, skinless chicken breasts, cooked and cut into small chunks

3 Tb. parsley, minced

1 small red bell pepper, diced

½ large onion, diced

¼ C. extra virgin olive oil

½ Tb. mustard

½ tsp. dried oregano

¼ C. capers

¼ C. plus 1 Tb. raisins

Salt and freshly ground pepper

Preparation

1.

In a bowl, combine the chicken, parsley, red pepper and onion. In a separate bowl, whisk together olive oil, mustard, oregano, capers and raisins. Pour oil mixture over chicken mixture. Adjust seasonings and mix well.

View instructions at
County Lines Magazine

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