Mediterranean Salad with Chicken and Grilled Olives
This wonderful salad has so many flavors, colors and textures and pairs perfectly as a side dish or a main dish. The dressing is truly my favorite part of this and I like to use it for many different salads.
Ingredients
3 red bell peppers roasted
1 bunch parsley, chopped
1/2 cup capers
1 cup Lupini beans, cooked and ready to eat
1/2 red onion, diced
3-4 roma tomatoes, diced
1 cup large green olives
1-2 cooked chicken breast, diced
1 cup crumbled feta cheese
Salt and pepper to taste
For the Dressing:
1/3 cup olive oil
2 tbsp tomato paste
3 tbsp balsamic vinegar
Salt and pepper to taste
Instructions
1
Roast the bell peppers over an open flame until charred. Place them in a sealable bag so they can “sweat” and finish cooking. Once cooled, scrape the charred portion of the bell pepper off, remove the seeds and dice the roasted bell peppers and place them in a large bowl.
2
Add the chopped parsley, capers, Lupini beans (or your favorite ready to eat bean), diced red onion, diced roma tomatoes and the diced chicken.
3
Grill the green olives so they are slightly charred. Once charred add them to the bowl with the other ingredients. Toss everything together to combine.
4
To make the dressing, add the olive oil, tomato paste, balsamic vinegar, salt and pepper to a bowl and whisk them all together to combine.
5
Just before service, add the crumbled feta cheese and the dressing, toss everything together. Serve with crusty bread on the side.
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