"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mediterranean Chicken Salad Recipe

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This recipe for Mediterranean Chicken Salad, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Isabel Hopkins
Added: Tuesday, November 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 onion quartered
2 carrots peeled and chopped
1 leek, white part only cleaned and sliced
1 tsp thyme
1 bay leaf
6 parsley sprigs
12 black peppercorns
4 cloves
kosher salt to taste
3 whole chicken breast, about 3 lbs
1/3c best quality olive oil
11/2 tsp oregano
juice of 1 lemon
3/4c black olives(pitted Kalamata)
2T capers drained
cherry tomatoes (as many as you like)
1/4 lb green beans or aspargus cooked al dente in bite size pieces
kosher salt and fresh ground pepper to taste

Directions:
Directions:
Measure 4 quarts water into large pot. Add onions, carrots, leek, thyme, bay leaf, parsley, peppercorns, cloves, and salt to taste. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
Add chicken, return to a boil, reduce heat and simmer partially covered until done, about 20 minutes. Remove pot from the heat and let chicken cool in the broth.
Remove chicken (save the broth for soup or cooking) discard the skin, pull the meat from the bones into large bite size pieces and combine in a bowl with olive oil and oregano. Cover and let stand at room temperature for 1 hour.
Add remaining ingredients, toss, and season to taste with salt and pepper

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I love this dish and so does everyone I serve it to. Be sure to make more than you need because it's a great "leftover", ideal to have on hand when company is coming.

 

 

 

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