Mediterranean Chicken Salad

This chicken salad is so fresh and tasty. It has the light flavors remeniscent of the Mediterranean all held together with the slightest hint of pesto mayonnaise. Tons of vibrant sweet, ruby sun-dried tomatoes, briny Kalamata olives and crunchy celery are what make this outstanding in the world of chicken salads. It is simply wonderful.

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I serve it all atop arugula lined soft and pillowy pita and garnish with sprigs of fresh, vibrant basil. You can almost imagine sitting near an azure ocean and having this light, luxurious chicken salad, which is unlike any other chicken salad.  No heavy, mayonnaise laden mix here.

YOU CAN USE A ROTISSERIE CHICKEN FOR THIS IF YOU CHOOSE NOT TO POACH YOUR CHICKEN

Although I poach my chicken in a flavorful lemon, peppercorn, garlic and thyme combination, using a rotisserie chicken as a shortcut is totally acceptable and can't help but be super tasty.

The poaching method is quite easy. I place the chicken and poaching "flavor enhancers" in a pan of water, bring up the heat until I have it barely simmering, then cover and let it sit for about 20 minutes.  

ONCE THE CHICKEN IS COOLED, I SHRED IT

After combining everything for this delicious chicken salad, the flavors seem to develop even further if you let it sit overnight in your fridge. They have some time to get to know one another and marry into the perfect relationship of chicken to pesto to sun dried tomato.

ALL READY TO SERVE

I'm a sucker for good pita, slightly warmed and topped with just about anything. You certainly don't have to use pita for this salad. You could go carb free with no bread, or any type of bread that you have on hand would work.

My husband loves this and I think it is his new most favorite chicken salad. It's the next best thing to a Grecian cruise. Ok, maybe not, but I can try...lol

Mediterranean Chicken Salad
Serves 4


2 poached chicken breasts* (or equivalent shredded rotisserie chicken)
1/2 cup mayonnaise (I used coconut oil mayonnaise)
1 tablespoon jarred pesto, such as Barilla
3 stalks celery, sliced on the diagonal
1/3 cup sun dried tomatoes packed in oil (chopped)
1/4 cup chopped kalamata olives
1 teaspoon course sea salt
1/2 teaspoon freshly ground black pepper
Pita bread for serving
2 cups baby arugula
Fresh basil for garnish (optional)


Shred or chop the chicken into bite sized or smaller pieces.

Combine the mayo & pesto, mixing well.  
Toss in the chicken, celery, sun dried tomatoes and olives.  Mix well and season with salt and pepper.

Place a handful of arugula in or on the pita and top with chicken salad.  Garnish with sprigs of basil


*Lemon & Thyme Poached Chicken Breast

2 skinless, boneless chicken breast
2 cloves garlic, peeled & smashed
2 large sprigs fresh thyme
1/2 lemon sliced into thin circles
10 pink or black peppercorns


In a deep skillet or saucepan with a lid, add enough water to cover the chicken.  Place in the chicken, garlic, thyme, lemon slices and peppercorns.


Place over medium heat and bring to a simmer.  Cover and let simmer for about 20 minutes until the chicken is cooked through and registers 165 degrees internally with a meat thermometer inserted into the thickest part of the breast.


When cool enough to handle, chop or shred the chicken as desired, discarding the poaching water and its other contents..