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Mediterranean Oregano Chicken Salad Recipe
|Yellow onion||1 Medium, peeled and quartered|
|Carrots||2 , peeled and chopped|
|White of leek||1 , cleaned and sliced|
|Dried thyme||1 Teaspoon|
|Chicken breasts||3 (About 3 Pounds)|
|Olive oil||1⁄3 Cup (5.33 tbs) (Use Best Quality)|
|Dried oregano||1 1⁄2 Teaspoon|
|Lemon||1 , juiced|
|Black olives||3⁄4 Cup (12 tbs) (Nicoise Brand Preferred)|
|Capers||2 Tablespoon, drained|
|Cherry tomatoes/2 medium tomatoes cut into wedges||8 , halved|
|Green beans||1⁄4 Pound, cooked|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1826 Calories from Fat 892
% Daily Value*
Total Fat 103 g158.4%
Saturated Fat 12.2 g61%
Trans Fat 0.1 g
Cholesterol 299.3 mg
Sodium 2203.8 mg91.8%
Total Carbohydrates 103 g34.5%
Dietary Fiber 24.3 g97.3%
Sugars 23 g
Protein 132 g263.9%
Vitamin A 546.9% Vitamin C 220.6%
Calcium 66.4% Iron 119.5%
*Based on a 2000 Calorie diet
Add the onion, carrots, leek, thyme, bay leaf, parsley, peppercorns, cloves and salt to taste.
Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
Add the chicken breasts, return to the boil, reduce heat, and simmer partially covered until the chicken is done, about 20 minutes.
Remove kettle from heat and let chicken cool in the broth.
Remove chicken (saving broth for soup), discard skin, and pull the meat from the bones.
Tear meat into large pieces and combine in a bowl with the olive oil and oregano.
Cover and let stand at room temperature for 1 hour.
Add remaining ingredients, toss, and season to taste with salt and pepper.