Mediterranean Chicken Salad | Mediterranean Recipes

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Recipe Detail
Mediterranean Recipes "1 pound cooked chicken or turkey, shredded or cut into bite-size pieces or strips (3 cups) 1/2 of a medium cucumber, halved lengthwise, seeded, and sliced 1 cup chopped celery 1/2 cup sliced pitted kalamata olives 1/2 cup chopped walnuts 1 13.75-ounce can artichoke hearts, drained and quartered 1/3 cup sliced green onions 1/2 of a small lemon, seeded and cut into 6 wedges 1/2 cup olive oil 1/4 cup sherry vinegar or white wine vinegar 1/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups spinach leaves Snipped fresh parsley (optional) " "1. In a very large bowl combine chicken, cucumber, celery, olives, walnuts, artichokes, and green onions. Set aside. 2. In a blender container or food processor bowl combine lemon (including peel), olive oil, vinegar, sugar, salt, and pepper; cover and blend until nearly smooth. Pour dressing mixture over chicken mixture; toss to combine. Cover and chill up to 2 hours. 3. Serve salad on spinach leaves and sprinkle with parsley, if desired. Makes 6 servings. "

Recipe Detail

Mediterranean Recipes

"1 pound cooked chicken or turkey, shredded or cut into bite-size pieces or strips (3 cups)
1/2 of a medium cucumber, halved lengthwise, seeded, and sliced
1 cup chopped celery
1/2 cup sliced pitted kalamata olives
1/2 cup chopped walnuts
1 13.75-ounce can artichoke hearts, drained and quartered
1/3 cup sliced green onions
1/2 of a small lemon, seeded and cut into 6 wedges
1/2 cup olive oil
1/4 cup sherry vinegar or white wine vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups spinach leaves Snipped fresh parsley (optional)
"

"1. In a very large bowl combine chicken, cucumber, celery, olives, walnuts, artichokes, and green onions. Set aside.

2. In a blender container or food processor bowl combine lemon (including peel), olive oil, vinegar, sugar, salt, and pepper; cover and blend until nearly smooth. Pour dressing mixture over chicken mixture; toss to combine. Cover and chill up to 2 hours.

3. Serve salad on spinach leaves and sprinkle with parsley, if desired. Makes 6 servings.

"

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