Mediterranean Chicken And Potato Salad Recipes

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MEDITERRANEAN CHICKEN AND POTATO SALAD



Mediterranean Chicken and Potato Salad image

This recipe has the flavorings of a traditional Italian salsa verde. It should be made at least 20 minutes (up to 1 day) in advance of serving to allow the flavors to develop and meld. From "Eating Well" magazine.

Provided by threeovens

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, trimmed and poached
1 garlic clove, peeled
1 anchovy fillet, rinsed and patted dry
1/2 teaspoon salt
1/2 cup fresh parsley, chopped
1/4 cup reduced-fat mayonnaise
1/3 cup yogurt
12 green olives, pitted and finely chopped
1 tablespoon capers, drained rinsed and chopped
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
1 lb yukon gold potatoes or 1 lb red potatoes, cooked peeled and sliced
1 1/2 cups cherry tomatoes, halved

Steps:

  • Cut the chicken into 1/2 inch cubes or shred, depending on your preference; set aside in refrigerator.
  • Rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife.
  • Add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing.
  • Place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine.
  • Let rest 20 minutes to allow flavors to develop and meld.

MEDITERRANEAN CHICKEN SALAD RECIPE



Mediterranean Chicken Salad Recipe image

Make this light and healthy Mediterranean chicken salad in just 15 minutes! It's loaded with crunchy veggies and the best lemon dressing.

Provided by Maya Krampf

Categories     Salad

Time 15m

Number Of Ingredients 13

2 1/2 cups Shredded chicken
1/3 cup Feta cheese ((crumbled))
1/3 cup Black olives ((sliced))
1/2 cup Bell pepper ((diced))
1/4 cup Red onion ((diced))
1/4 cup Fresh basil ((cut into ribbons))
1/2 cup Mayonnaise
1 tbsp Lemon juice
1 tbsp Extra virgin olive oil
1/2 tbsp Dijon mustard
1/2 tsp Italian seasoning ((optional))
1/8 tsp Black pepper
1/8 tsp Sea salt

Steps:

  • In a large bowl, add the shredded chicken, feta cheese, black olives, bell pepper, red onion, and fresh basil. Mix until combined.
  • In a small bowl, whisk together the mayonnaise, lemon juice, extra virgin olive oil, Dijon mustard, Italian seasoning, black pepper, and sea salt, until smooth.
  • Pour the dressing over the chicken salad and mix together, until combined.

Nutrition Facts : Calories 439 kcal, Carbohydrate 3.6 g, Protein 24.3 g, Fat 35.9 g, SaturatedFat 4.2 g, Cholesterol 76.8 mg, Sodium 475.5 mg, Fiber 1.2 g, Sugar 2 g, ServingSize 1 serving

MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!

Provided by hockeymom

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 16

Number Of Ingredients 9

2 pounds potatoes
1 green bell pepper, minced
1 cucumber, sliced and quartered
½ cup sliced red onion
8 ounces crumbled feta cheese
1 lemon, juiced
½ cup Italian-style salad dressing
salt and pepper to taste
3 pita breads, cut into wedges

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
  • Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 344.2 mg, Sugar 2.1 g

MEDITERRANEAN CHICKEN AND POTATO SALAD



Mediterranean Chicken and Potato Salad image

This is a creamy salad and can be made one day in advance. Let stand at least 20 minutes for flavors to mature. From "Eating Well" magazine.

Provided by threeovens

Categories     Chicken

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast
1 garlic clove, peeled
1 anchovy fillet, rinsed and patted dry
1/2 teaspoon salt
1/2 cup fresh parsley, chopped
1/3 cup nonfat plain yogurt
1/4 cup reduced-fat mayonnaise
12 green olives, pitted and finely chopped
1 tablespoon capers, drained rinsed and chopped
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
1 lb yukon gold potatoes or 1 lb red potatoes, cooked peeled and sliced
1 1/2 cups cherry tomatoes, cut in half

Steps:

  • Poach the chicken breast by placing it in a saucepan covered with lightly salted water; bring to a boil, cover, reduce heat, and simmer until chicken is cooked and no longer pink in the middle, about 10 to 12 minutes.
  • Let chicken cool a few minutes, cut into 1/2 inch pieces, then refrigerate.
  • Rough chop the garlic and anchovy, sprinkle with salt, and use the side of a large knife to mash and form a paste.
  • Transfer paste to a small bowl, add parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper; whisk.
  • In a large bowl, combine chicken, potatoes, and tomatoes; Add yogurt dressing and toss to combine.

Nutrition Facts : Calories 323.8, Fat 9.7, SaturatedFat 1.7, Cholesterol 79.2, Sodium 825.1, Carbohydrate 30, Fiber 3.5, Sugar 5.4, Protein 28.8

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