Mediterranean Chicken Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âThis is a variation on two different salads I like. My family especially likes this when itâs warm outside,â says Amy Lewis of Carmichael, California. Ingredients:
3 cups cubed cooked chicken breast |
1-1/2 cups chopped tomatoes |
1 cup water-packed artichoke hearts, rinsed, drained and quartered |
1/2 cup crumbled feta cheese |
1/2 cup pitted greek olives |
1/3 cup dried currants |
1/4 cup finely chopped red onion |
dressing: |
1/4 cup olive oil |
2 tablespoons tarragon vinegar |
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon |
1-1/2 teaspoons lemon juice |
1-1/2 teaspoons dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Pour over chicken mixture and toss to coat. Refrigerate until serving. Yield: 6 servings.
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