Olive oil, lemon, salt, oregano – I just love these flavors together. This recipe, from The Silver Palate Cookbook, marries them together beautifully. The original recipe starts with poaching your chicken, but I already had some on hand, so this recipe came together very quickly for me.
Mediterranean chicken salad
2-3 pounds cooked chicken breast, torn or cubed into bite-sized pieces
1/3 cup best-quality extra virgin olive oil
1 1/2 teaspoons dried oregano
juice of 1 lemon
3/4 cup imported black olives, slivered (I used a combination of Kalamatas and Israeli green olives)
2 tablespoons capers, drained
12 grape tomatoes, halved, or 8 cherry tomatoes, halved, or 2 medium-size tomatoes, cut into wedges
1/4 pound green beans, cooked
salt and freshly ground pepper, to taste
Combine chicken in a large bowl with the olive oil and oregano. Let it stand, covered, at room temperature, for about 1/2 hour.
Add the remaining ingredients, toss, and season to taste with salt and pepper. Serve immediately. Serves 4.
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