Mediterranean Chicken Salad

5/14/2020 | BY Wendi Washington-Hunt

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This is not your mama’s chicken salad. For starters, there is not a speck of Miracle Whip. And no celery.  This version is a fresh and fragrant one, with lemon zest, punchy Kalamata olives, and heady basil. There is some spiciness from garlic. Hidden amongst the Mediterranean flavors is a bit of extra veg in the form of shredded zucchini. If you can separate the traditional chicken salad in your mind from this one, I think you will be pleasantly surprised.

I’ve tried a couple of different ways of serving this, and I couldn’t decide which would be best to share with you. Ultimately, I decided to share both! In the photograph, you can see:

  • Chicken salad in hollowed out cucumbers, and
  • Chicken salad on greens with an extra drizzle of olive oil.

Of course, you could go crazy and do both.  Feel free to play with your food!

This recipe requires pre-cooked chicken. There are many blogs that have instructions on how to make some shredded chicken, including this one. You might also be able to find an AIP-friendly rotisserie chicken, or even canned. Use what you can find.

As always, I’m wishing you love and healing!


Mediterranean Chicken Salad
 
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This is not your mama's chicken salad! Mediterranean Chicken Salad is fresh, fragrant, punchy and spicy, and can be served two ways.
Author:
Recipe type: Salad
Serves: 4
Ingredients
For the salad:
  • 2 cups pre-cooked chicken
  • ½ cup shredded raw zucchini
  • ¼ cup chopped Kalamata olives
  • 2 tablespoons chopped fresh basil
  • 3 cloves garlic, minced
  • Zest of one lemon
  • Salad greens or 2 hollowed out cucumbers

For the dressing:
Instructions
  1. In a large bowl, mix together chicken, zucchini, olives, basil, garlic, and lemon zest.
  2. In a smaller bowl, whisk dressing ingredients: lemon juice, olive oil, coconut milk (if using), and salt.
  3. Add dressing to the chicken mixture, and stir well to combine.
  4. To serve, place two cucumber quarters on each plate, or greens drizzled with a little olive oil. Top with chicken salad.

 

About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.

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