Mediterranean Chicken Salad

Try it on a fresh, crispy baguette.

mediterranean chicken salad
BRIAN WOODCOCK

Green olives and parsley give this version a fresh update. Try it on a baguette.

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Yields: 4 servings
Total Time: 0 hours 35 mins
Ingredients
3 tbsp.

olive oil

2 1/2 tbsp.

red wine vinegar

1 tbsp.

Dijon mustard

Kosher salt and freshly ground black pepper

2

scallions, thinly sliced

3 tbsp.

chopped flat-leaf parsley

1/4 c.

pitted green olives, roughly chopped

1/4 c.

roasted almonds, chopped

1 1/2 lb.

boneless, skinless chicken breasts; poached

Directions
For poached chicken:
  1. Fill a medium saucepan halfway with water; bring to boil. Add 1 tsp. kosher salt and chicken breasts. Reduce heat and simmer until cooked through, 12 to 15 minutes. Transfer to a plate; cool completely. Shred or chop into pieces.
For salad:
  1. Whisk together oil, vinegar, and mustard in a bowl. Season with salt and pepper. Add scallions, parsley, olives, almonds, and chicken; toss to combine.
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