This recipe for Mediterranean chicken salad departs from the usual that uses mayonnaise as a dressing with grapes, almonds, celery. Slanting toward Mediterranean cuisine, you will find capers and olives, and my addition of finely chopped red bell pepper. (Since they were 70 cents each, I had extra.)
I found the salad to be fresh tasting and delicious. I served it with bread, olive oil and Zaatar herbs for dipping for the family, and gluten free garlic and olive crackers for myself.
Mediterranean Chicken Salad
½ cup minced red onion
2 TBSP red wine vinegar
1 lb boneless chicken breast or rotisserie chicken (my choice)
Whole finely diced red bell pepper
1 pinch of red chile flakes
¾ cup pitted deli olives, sliced
1 TBSP chopped fresh oregano or basil (I didn’t have fresh so used 1 tsp dried oregano)
2 TBSP chopped fresh parsley
Salt and pepper to taste
Marinade the onions in the vinegar. Set aside while you prepare the salad.
Cook the chicken or chop the rotisserie chicken in to bite sized bits
Combine the other salad ingredients. Gently mix. Add salt and pepper to taste.