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Mediterranean Chicken Salad

Serves- 6

1 pound Chicken Thighs
1 large rib celery, diced 1/4 inch
1/2 cup red onion, diced 1/4 inch
1/2 English cucumber, diced 1/4 inch
1/2 cup Kalamata olives, sliced
1/2 cup cherry tomatoes, quartered
1/2 cup jarred roasted red bell peppers, diced 1/4 inch
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
1/2 lemon, zested and juiced
1 tablespoon capers, coarsely chopped
1 to 2 cloves garlic, very finely minced
1/3 cup Extra Virgin Olive Oil
– Salt and pepper, to taste
– Green leaf lettuce or Bibb lettuce leaves

1. Preheat oven to 350 degrees Fahrenheit.
2. Season chicken thighs with salt and pepper.
3. Bake chicken in oven until fully cooked, 45-60 minutes, or until the internal temperature of thighs reach 165 degrees Fahrenheit with an instant-read food thermometer.
4. Allow chicken to cool. Dice into 1/4- to 1/2-inch pieces and transfer to a large bowl.
5. Add all remaining ingredients to bowl, except lettuce, stirring to combine. NOTE: This mixture can also be used to make sandwiches.
6. Let salad rest for 10 to 15 minutes and serve on a bed of lettuce greens or in lettuce cups.

Nutrition Facts Per Serving: Calories 180, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 70 mg, Sodium 410 mg, Carbohydrates 7 g, Fiber 1 g, Protein 13 g



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