Wednesday, July 21, 2010

Mediterranean Chicken Salad

Last night, SP & I went to see Inception. Oh my gosh - what a great movie! Definitely one of the best movies we've seen in a while. Since we had about a half an hour from when SP got home from work and when we had to leave, we needed a quick dinner, like this: Mediterranean Chicken Salad from the July 2004 issue of Bon Appetit.We made this dish last Sunday and enjoyed it with baguette and olive oil, Kerrygold cheddar cheese, and Coppola Chardonnay. It's very easy and quick to make and it has a wonderfully tangy taste thanks to the marinated artichokes, capers, kalamatas, and the dressing of tarragon vinegar, olive oil, mustard, lemon juice, and tarragon. We baked chicken breasts (instead of buying cooked chicken), let them cool, and then cut them into cubes. We omitted the currants.This dish is great because it yields lots of leftovers - it doesn't even require re-heating! Just stir it up and dish it out, which is what we did last night. Dinner in 30 seconds or less! Yum!

1 comment:

  1. That looks really fabulous, and it'd be great to take for lunches! Great idea!