Mediterranean Chicken Salad

Featured in the Honolulu Star-Advertiser on January 15, 2020.



Mediterranean Chicken Salad

  • 1/2 cup minced red onion
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon capers
  • 3/4 cup mixed pitted deli olives, sliced
  • 1 pinch red chili flakes
  • 1 tablespoon chopped fresh oregano or basil, or both
  • 1 pound boneless, skinless chicken breasts, poached with salt to taste, then shredded
  • 4 ounces fusilli pasta, cooked according to package directions
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste


  1. In a medium bowl, add onion and vinegar; set aside.
  2. In a large bowl, mix together the olive oil, capers, olives, chili flakes, oregano and/or basil.
  3. Add the marinated onions to the olive mixture, then combine with the chicken, pasta, and parsley.
  4. Add salt and black pepper to taste.
  5. Serve warm, at room temperature, or chilled.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
350 calories, 14 g fat, 1.5 g saturated fat, 85 mg cholesterol, 300 mg sodium, 26 g carbohydrate, 0 g fiber, 2 g sugar, 29 g protein


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