Mediterranean Chicken Chopped Salad with Medjool Dates {recipe} – Lunch Date

mediterranean chicken chopped salad with dates
This salad is so good, but it is not a salad you make for yourself. This is a salad you make for ten people because the amount of washing, peeling, chopping, and otherwise prepping it requires is not worth it for one person.

Unless, of course you make the salad for one person who will eat it at every meal for three days straight, making that almost the equivalent of ten people.

I might (or might not) have or might have done that…
mediterranean chicken chopped salad with dates

Mediterranean Chicken Chopped Salad with Medjool Dates {recipe}

Serves 4.

INGREDIENTS

For the Salad:

½ small red onion, sliced lengthwise and soaked in cold water for 15 minutes
½ small head iceberg lettuce, thinly sliced/shredded
1 small head radicchio, thinly sliced
½ bunch Italian flat leaf parsley, leaves only
1 pint small yellow tomatoes, quartered
1 small Persian cucumber, diced
1½ cups cooked garbanzo beans
6-8 small red cherry peppers, thinly sliced
½ cup pitted olives (any kind, we are partial to bright green Castelveltrano), sliced
½ cup roasted salted pistachios, shelled and coarsely chopped
½ cup fresh pomegranate seeds
½ cup Medjool dates, coarsely chopped
1 cup cooked chicken, diced
4 ounces feta cheese, diced
about ½ cup vinaigrette (recipe below)

For the Vinaigrette:

2 tablespoons white wine vinegar
2 tablespoon fresh lemon juice
2 garlic cloves, very finely minced
kosher salt to taste (about ½ teaspoon)
fresh ground black pepper to taste (about 5 turns on a pepper mill)
1 cup extra-virgin olive oil

DIRECTIONS

Make Vinaigrette: Whisk together white wine vinegar, lemon juice, garlic, salt and pepper. Slowly add the olive oil in a thin stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper, or lemon juice.

Make Salad: Combine all of the salad ingredients except the feta cheese and vinaigrette in a very large bowl and toss together gently until all ingredients are evenly distributed. Add about 1/3 cup of the vinaigrette and toss again gently until all ingredients are coated. Taste and adjust with additional vinaigrette, salt, and/or pepper. Add feta cheese at very end toss very gently.

Divide salad to plates and serve.

by Sarah J. Gim on February 4, 2014 · 0 comments

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