Mediterranean chicken salad

Mediterranean chicken salad


With the weather finally getting warmer, you can start getting into tasty, hearty salads for dinner again!

The ingredient of Mediterranean chicken salad

  1. 2 small red onions, cut into wedges
  2. 250g vine-ripened cherry tomatoes
  3. 1/3 cup (80ml) olive oil
  4. 3 cups torn ciabatta bread
  5. 2 small chicken breast fillets
  6. 1 teaspoon dried Italian herbs
  7. 1 small garlic clove, crushed
  8. 2 tablespoons balsamic vinegar
  9. 2 tablespoons extra virgin olive oil
  10. 200g mixed baby salad leaves (mesclun)
  11. 1/2 cup small fresh basil leaves

The instruction how to make Mediterranean chicken salad

  1. Preheat oven to 200u00b0C. Place onions and tomatoes in separate bowls and toss each in 2 teaspoons of olive oil. Spread onions on a large baking tray and bake for 20 minutes until tender. Add tomatoes and ciabatta to the same tray for the fi nal 8 minutes of cooking, until tomatoes just begin to collapse and bread is golden and crisp.
  2. Meanwhile, toss chicken and dried herbs in a bowl with remaining olive oil. Cook chicken on a hot chargrill over high heat for 4-5 minutes each side until just cooked through. Tear into strips while still warm.
  3. Combine garlic, vinegar and extra virgin olive oil in a screwtop jar and shake well.
  4. Place the salad leaves in a large bowl and add chicken, onions, tomatoes, ciabatta and basil leaves. Drizzle with dressing and toss to coat, then divide among plates or bowls.

Nutritions of Mediterranean chicken salad

fatContent: 526.278 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 39 grams protein
sodiumContent: 85 milligrams cholesterol

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