Hot Mediterranean Chicken Salad

Cooking Time: 5-10 Min    Servings: 6


  • 6 boneless, skinless chicken breast halves
  • ½ cup Olive Scene medium Extra Virgin Olive Oil, about
  • 1 medium onion, sliced
  • 1 clove garlic, crushed
  • 1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried
  • ¾ cup Greek Kalamata or Nicoise olives
  • 1 cup snow peas
  • 1 cup halved cherry tomatoes
  • 2 teaspoons lemon zest
  • 1 to 2 tablespoons Olive Scene Traditional Balsamic Vinegar*
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • 6 cups finely shredded lettuce or spinach
  • Lemon wedges

* can also use dark chocolate, espresso, or fig


  1. Cut chicken breasts into chunks.
  2. Season chicken breasts with salt and pepper and sauté in a little of the olive oil over medium heat in batches until just done, about 5 -10min.
  3. Do not overcook.
  4. Set aside.
  5. Add onion and snow peas to additional olive oil and sauté until softened, but peas are still firm.
  6. Add garlic and oregano and cook one more minute.
  7. Add olives, tomatoes and lemon zest and stir until heated through.
  8. Add reserved chicken and season to taste with vinegar, lemon juice, salt and pepper.
  9. To serve, season lettuce or spinach with remaining olive oil, salt, pepper and a bit of lemon juice.
  10. Divide equally on six plates.
  11. Spoon hot chicken salad onto lettuce and serve. Makes 6 servings.