Mediterranean Chicken Salad

Mediterranean Chicken Salad

Try this tasty salad wrapped in romaine lettuce leaves.

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4 boneless, skinless chicken breasts (Or use 4 cups chopped, leftover breast meat)

1/3 cup balsamic vinegar

2/3 cup olive oil

4 fresh basil leaves, chopped (or 2 teaspoons Italian dressing mix)

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1 small red onion, diced

½ cup pitted, sliced black olives

¼-cup artichoke hearts

4 fresh romaine lettuce leaves


For best results, cook the chicken in the 3.5 Quart Sauté Pan using the Vapor Cooking Method.

Chop the chicken while it’s still warm.

Whisk together vinegar, oil, and basil.

Combine all other ingredients, and toss with dressing. Chill and wrap in romaine lettuce leaves.