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Mediterranean Chicken Salad Recipe


2 tablespoons olive oil

6 skinless, boneless chicken breast halves

2 cups water

1 cup sherry wine

1 (16 ounce) package sun-dried tomatoes, chopped

1 (16 ounce) can sliced fresh mushrooms, drained

1 large tomato, seeded and compressed

1 (16 ounce) can diced celery

1 cup chopped fresh mushrooms

1/2 cup chopped onion

1 (15 ounce) can garbanzo beans, drained

1 (10 ounce) package shredded Cheddar cheese

2 green onions, thinly sliced

2 teaspoons olive oil


Grill chicken breasts in oil about 15 minutes per side, until no longer pink. Add water and wine to pan; cover. Bring to a boil over high temperature. Reduce heat, and simmer 45 minutes.

Meanwhile, heat oil in a large skillet over medium heat. Saute chicken in oil 20 minutes. Add spinach, tomatoes, mushrooms, onion, cheese, and green onions. Saute 10 minutes more, or until chicken is cooked through. Divide shredded cheese between 2 plates.

Remove chicken from pan. Discard attached herbs and serine, reserving scraps for garnish. Stir in olive oil and sherry wine mixture, cover, and simmer 4 to 4 1/2 hours, until bubbly and lightly browned. Garnish with mushrooms, tomato, celery and bell pepper.


letzflcet writes:

⭐ ⭐ ⭐ ⭐

I made this and added a bit of garlic & chives, and now I'm in business. Love it , love it , love it . I've made it a TON of times already.