Thursday, February 4, 2010
Mediterranean Chicken Salad
I made this for dinner the other night, and it made everyone happy. My husband ate his in a pita and I had mine wrapped in a tortilla. The next day we both had it for lunch on toasted whole grain bread. Delicious!
1 lb chicken tenders
2 to 3 tablespoons olive oil
Crushed red pepper flakes
1/2 cup mayonnaise
1/2 cup plain low fat yogurt
1/4 cup sliced green onion, about 3
1/4 cup diced calamata olives
1/4 cup diced sun dried tomatoes
1/4 cup chopped roasted red peppers
Heaping tablespoon cappers
1/3 cup shredded parmesan cheese
Additional Tuscan seasoning
Heat olive oil in a large frying pan. Season chicken with salt, crushed red pepper flakes, and Tuscan seasoning; sear in hot oil. Meanwhile, chop, slice, and dice additional ingredients.
Once chicken is fully cooked, remove from pan and allow to cool; then, dice chicken into bite sized pieces. Then, combine chicken, mayonnaise, yogurt, green onion, calamata olives, sun dried tomatoes, roasted red peppers, capers, and parmesan. They season with paprika, chili powder, white pepper, and an ample amount of celery salt to taste. Additional Tuscan seasoning can be used if desired.