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Healthy Chicken Salad, Mediterranean Style

Healthy Chicken Salad, Mediterranean Style


  • Author: Suzy Karadsheh
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: Serves up to 8

Description

This no-mayonnaise healthy chicken salad recipe is a great no-cook dinner and also as a potluck dish to share! Super chunky and loaded with Mediterranean favorites like shallots, artichoke hearts, sun-dried tomatoes, plump golden raisins, fresh herbs, and a handful of walnuts! A light and zippy dressing brings it all together!


Scale

Ingredients

For Dressing

  • 1/3 cup extra virgin olive oil (I used Greek Early Harvest)
  • Zest and juice of 1 large lemon
  • 1 tsp/ 5ml white wine vinegar
  • 2 1/2 tsp/12.97 g Dijon mustard
  • 1 tsp/ 2.6 g Sumac spice
  • 1/2 tsp sweet paprika
  • Salt and Pepper

For Chicken Salad

  • 1/2 cup/ 75 g golden raisins (Sultanas)
  • 3 to 4 cups/375  to 500 g shredded cooked (or rotisserie) chicken breast, skinless and boneless
  • 1 shallot, chopped
  • 2 celery stalks, chopped
  • 1/3 cup/ 56 g chopped marinated artichoke hearts
  • 1/4 cup/ 13.75 g sun dried tomatoes (I used these)
  • 1/2 cup/15 g chopped Italian parsley (flat leaf parsley)
  • 1/3 cup/ 40 g shelled chopped walnuts or toasted pine nuts
  • 5 to 7 roasted garlic cloves, chopped (optional. see recipe notes)

To Serve

  • Your favorite crusty bread or lettuce leaves to act as wraps

Instructions

  1. Place golden raisins in a small bowl and submerge in boiling water for about 15 minutes to rehydrate and plump up. Drain well and pat dry with a napkin. (This is an optional step, but makes a difference in taste.)
  2. Make the dressing. In a bowl, or mason jar, add the extra virgin olive oil, lemon zest and lemon juice, white wine vinegar, and Dijon mustard. Season with sumac, sweet paprika and a generous pinch of salt and pepper. Whisk together (or close mason jar and shake well) until combined.
  3. Transfer the plump raisins to a large bowl. Add the remaining chicken salad ingredients: chicken, shallots, celery, artichoke hearts, sun-dried tomatoes, parsley and walnuts (or pine nuts). If using, add chopped roasted garlic. Using a spoon, give the chicken salad a toss to combine ingredients.
  4. Pour dressing over the chicken salad. Toss again with spoon until well combined. Set aside briefly to allow flavors to meld. Taste and adjust seasoning.
  5. Serve with toasted slices of your favorite bread or wrapped in lettuce leaves. Enjoy!

Notes

  • Cook’s Tip: This chicken salad is best if made about about half hour or so before serving to allow flavors to meld. Cover and refrigerate.
  • Cook’s Tip: I often use rotisserie chicken, but you can use cooked chicken breasts (about 2 to 3  boneless and skinless chicken breast halves, depending on size.)
  • Cook’s Tip: If you’re serving this chicken salad for dinner, it will definitely feed 4 people. But, it’s the perfect potluck dish to share with a larger crowd.
  • Roasted Garlic Option: roasted garlic is an option here, you do not have to add it. But if you choose to, it will add great earthy flavor with a hint of sweetness that compliments the raisins very well. You can use store-bought roasted garlic, or make your own at home. Roasted garlic can be made ahead and stored for use; see this tutorial.
  • Leftover Storage Instructions: Store leftover chicken salad in tight lid containers in the fridge. If stored properly, leftovers should be good for 2 nights or so (taste before serving.)
  • Visit The Mediterranean Dish online store for all-natural and organic spices and quality extra virgin olive oils and more!
  • Category: Entree/Salad
  • Method: Mixed
  • Cuisine: Mediterranean

Keywords: chicken salad, healthy chicken salad, chicken salad with no mayonnaise, Mediterranean chicken salad