Sunday, October 13, 2013

Mediterranean Chicken Salad

I'm a little behind on blogging - I have 10 posts in drafts! I decided that since it's finally starting to feel more like fall I should post this dish because while I've made it in the cooler months, it seems like more of a summer / warm weather dish to me: Mediterranean Chicken Salad from Bon Appetit.
We made this back in September. It is a great make ahead dish and then all you have to do for dinner is spoon it into a bowl. It's also great for us because I like the orzo but SP likes quinoa instead. On Sunday we cook our orzo/quinoa and put them in bowls large enough for the additional ingredients plus we make the dressing and cook the chicken. On Monday, I chop the chicken and the vegetables, mix them into the orzo/quinoa, and add the dressing.  
Simple. Easy. Delicious. I love the tanginess from the artichokes and kalamata olives. We used store bought tomatoes as well as some from our garden.

Our deviations:

*We bake 3-4 chicken breasts instead of purchasing a cooked chicken
*We do not add currants
*We use dried instead of fresh tarragon
*We do not follow the quantities for the tomatoes, olives, artichokes, etc. We just add whatever looks good. We like kalamatas a lot, so we add more. We buy huge jars of artichokes at Costco, so we guess on how much might be 6 oz. A little more/less doesn't hurt. We also use way more than 1 cup cherry tomatoes.
Recipe here: http://www.bonappetit.com/recipe/mediterranean-chicken-salad

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