Mediterranean Chicken Salad
Ready In: 39 mins
Serves: 6-8
Ingredients
- 1⁄2 lb tender green beans, stem ends snapped
- 6 cups torn skinless cooked chicken (from 2 roast chickens)
- 4 stalks celery, cut into 1/2-inch pieces
- 1⁄2 cup imported Greek olive
- 1⁄3 cup chopped flat leaf parsley
- coarse salt & freshly ground black pepper, to taste
- 1 lemon, zest of, finely grated
- 1 lemon, juice of, fresh
- 1⁄3 cup extra virgin olive oil
- assorted salad greens, for serving
Directions
- Blanch the green beans in boiling, salted water until just tender, 3 to 4 minutes.
- Drain, refresh under cold water, then drain again.
- Pat dry and place in a large bowl with the chicken,celery,olives and parsley.
- Before serving, season with salt and pepper.
- Toss well with the lemon zest and the juice and olive oil.
- Arrange greens on individual plates and top with the chicken salad.
- Serve at room temperature.
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