Mediterranean Chicken Salad

Serves 2

INGREDIENTS

1/2 cup red onion, minced

2 tbsp red wine vinegar

500g skinless chicken breasts

2 tbsp extra virgin olive oil

1 tbsp capers

3/4 cup mixed Greek olives, pitted and sliced

1 pinch of red chilli flakes

1 tbsp fresh oregano, chopped (or 1 tsp dried)

2 tbsp fresh parsley, chopped

2 cups baby spinach, rinsed

Salt to taste

Black pepper to taste

METHOD

In a bowl, marinate the minced onion in vinegar and set aside. 

Bring 1 1/2 litres of water to a boil and add 2 tablespoons of salt. 

Cut the chicken breasts in half crosswise and place them in the boiling water. Reduce the heat to low and let the chicken cook very gently at barely a simmer for 10-15 minutes until it is just cooked through.

Take the chicken out of the water and place it on a cutting board to cool down a bit before dicing or shredding it.  

Mix the olive oil, capers, olives, chile flakes, oregano in a large bowl.

Add the onions, chicken, spinach, and parsley to the bowl and gently mix in with the olives. Add salt and black pepper to taste. Serve warm, at room temperature, or chilled. It is perfect served together with pasta.

Bon appétit! Served on my “Piano” soup and pasta plate.