Mediterranean Chicken Salad with Feta Cheese and Pine Nuts

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This rich and colorful salad is ideal for servings containing an array of continental delicacies. It's fulfilling and is extremely nutritious. The vegetarian version of this salad can use tofu in place of chicken chunks. I generally serve it with stew and rice. The dressing used in this salad is quite sharp and pungent. If you prefer a milder version, you can surely experiment with the ingredients. Refrigerated version of this salad tastes as good as the normal version. Leftovers of this tasty salad can be quickly sautéed in spicy gravy. One can also add some almonds or cashew nuts in this salad for crunchiness. Boiled and sliced eggs can also be included in his delicious salad to increase the overall quantity.

Mediterranean Chicken Salad with Feta Cheese and Pine Nuts
Mediterranean Chicken Salad with Feta Cheese and Pine Nuts
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Delicious chicken and eggplant salad

Try this flavor packed chicken salad preparation which includes eggplants slices along with feta cheese and fresh tomatoes which makes it a complete meal.

Preparation Time: 30 minutes
Cooking time: 20 minutes
Servings: 5

Ingredients:
  • 400 gm boneless chicken (diced)
  • 1/4 cup eggplants (finely diced)
  • 1/4 cup tomatoes (chopped)
  • 100 gm feta cheese (grated)
  • 1/4 cup black olives
  • 1/4 cup pine nuts
  • small bunch of lettuce leaves
  • 4 to 5 tsp olive oil
  • 1 tsp balsamic vinegar
  • 1/2 tsp oregano
  • 1 tsp dried mint leaves (crushed)
  • pinch of black pepper
  • handful of chopped basil
  • salt to taste

Instructions:

  1. Heat 1 tsp of olive oil in a shallow frying pan and saute diced eggplants for about 2 minutes. Keep aside.
  2. Pressure cook diced chicken pieces in 500 ml water for about 5 minutes.
  3. Heat 2 tsp oil in the same frying pan and saute semi cooked chicken pieces for about 5 to 6 minutes with a pinch of salt. Keep aside.
  4. Mix 1 tsp olive oil, balsamic vinegar and oregano in a small bowl and keep aside.
  5. Coarsely ground pine nuts and roast them in a shallow pan for about a minute.
  6. Take a large salad bowl and add chicken pieces in it.
  7. Add sautéed eggplants and mix well with a spatula.
  8. Add chopped tomatoes, grated feta cheese, olives and crushed pine nuts in it and toss well.
  9. Pour the dressing made earlier in the 4th step.
  10. Season it with black pepper, mint and basil leaves.
  11. Finally sprinkle pinch of salt and toss it well again.
  12. Make a layer of lettuce leaves on the serving plate.
  13. Arrange chicken salad on it and serve immediately.

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