Grilled Chicken Salad Mediterranean
Ingredients:
16 ounces Boneless chicken breast (grilled and cut into strips)
2 ounces Calamata olives
1 ounces capers
8 ounces green beans (trimmed and balanced)
1 ea. Beefsteak tomato
2 ea. Hard-boiled eggs (chopped)
1 ea. Red onion
2 tablespoons Tarragon
1 tablespoons Dijon mustard
2 ounces Balsamic vinegar
8 ounces Mesculin greens
12 ea. Pita bread (cut into ¼” pieces)
Instructions:
Origin of recipe: Nancy and Paul Binger picked up this recipe at a store called Restaurant Row—it’s “Where Chefs Shop”!
16 ounces Boneless chicken breast (grilled and cut into strips)
2 ounces Calamata olives
1 ounces capers
8 ounces green beans (trimmed and balanced)
1 ea. Beefsteak tomato
2 ea. Hard-boiled eggs (chopped)
1 ea. Red onion
2 tablespoons Tarragon
1 tablespoons Dijon mustard
2 ounces Balsamic vinegar
8 ounces Mesculin greens
12 ea. Pita bread (cut into ¼” pieces)
Instructions:
- Trim chicken breasts, season with salt and pepper and olive oil. Grill until done.
- Peel and cut red onion to ½” slices, drizzle with olive oil and grill until done. Set aside.
- Clean and blanch green beans, set aside.
- In a mixing bowl, place capers, mustard, tarragon and vinegar, mix with whisk. Slowly incorporate olive oil while mixing. Season with salt and pepper.
- In another bowl, add chicken, olives, green beans, egg, tomato, red onion, and mesculin greens.
- Toss lightly with dressing.
- Serve immediately with warmed pita bread triangles.
Origin of recipe: Nancy and Paul Binger picked up this recipe at a store called Restaurant Row—it’s “Where Chefs Shop”!