Mediterranean Chicken Salad

This simple chicken salad can be made up to two hours ahead.

Mediterranean Chicken Salad
40 mins
Shop Kitchen ▾
  • 1 pound cooked chicken or turkey, shredded or cut into bite-size pieces or strips (3 cups)
  • 1/2 medium cucumber, halved lengthwise, seeded, and sliced
  • 1 cup chopped celery
  • 1/2 cup sliced pitted kalamata olives
  • 1/2 cup chopped walnuts
  • 1 13 3/4 ounce can artichoke hearts, drained and quartered
  • 1/3 cup sliced green onions
  • 1/2 small lemon, seeded and cut into 6 wedges
  • 1/2 cup olive oil
  • 1/4 cup sherry vinegar or white wine vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups spinach leaves
  • Snipped fresh parsley (optional)
Related Video
How to Make Seven Layer Salad

Learn how to make the king of all salads: the Seven Layer Salad. This Midwestern classic gets a makeover and is laced with a delicious, tangy dressing.

In a very large bowl combine chicken, cucumber, celery, olives, walnuts, artichokes, and green onions. Set aside.
In a blender container or food processor bowl combine lemon (including peel), olive oil, vinegar, sugar, salt, and pepper; cover and blend until nearly smooth. Pour dressing mixture over chicken mixture; toss to combine. Cover and chill up to 2 hours.
Serve salad on spinach leaves and sprinkle with parsley, if desired. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 451, Fat, total (g) 32, chol. (mg) 67, sat. fat (g) 5, carb. (g) 17, Monounsaturated fat (g) 16, Polyunsaturated fat (g) 8, fiber (g) 5, sugar (g) 10, pro. (g) 25, vit. A (IU) 875, vit. C (mg) 15, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 48, Cobalamin (Vit. B12) (g) 0, sodium (mg) 628, Potassium (mg) 415, calcium (mg) 71, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Back to Top