Mediterranean Chicken Salad

Prep time: 10 min

Cook time: 30 min

Servings: 3

Yield: 1 - 50 gram


VARIATION

Use olives in place of artichoke hearts

Use roasted garlic instead of or in addition to fresh garlic

Throw in a handful of raisins for a hint of sweetness--a Sicilian twist

Add a spoon or two of Greek yogurt in the salad dressing

Ingredients 

6 ounces cooked chicken, shredded 

1/2 can marinated artichoke hearts, 

1 ounces sundried tomatoes chopped

1 celery stalks chopped

1 shallot chopped

2 garlic clove minced

2 1/2 tbsps shelled walnuts chopped

Dressing

2 1/2 tbsp extra virgin olive oil

1 lemon zest

1 lemon juice 

1 1/2 tsp dijon mustard

1/4 tsp paprika

basil

dill

cilantro

Salt and pepper

Directions

In a small bowl, add the dressing ingredients and whisk to combine.

In a large mixing bowl, combine the chicken (Rotisserie chicken will work here), shallots, celery, artichoke hearts, sundried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.

Pour dressing over the chicken salad, toss to combine.

For best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.