Mediterranean Chicken Salad

Mediterranean Chicken Salad

Mediterranean Chicken Salad

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Can you ever have too many ways to make a chicken salad? We don't think so, and using our Cascade Mushroom Mix in the marinade makes it even easier to come up with new versions.

The umami in this mix creates magic in marinades and plays well with other blends, too! For this Mediterranean chicken salad, we paired the mushroom mix with Herbes de Provence, a delicious French herb blend that loves chicken.

To round out the salad and add color, crunch and rich flavor, we used kale, broccoli and pine nuts. This is a perfect lunch for a lazy weekend day.
Yields
4.0 servings
Prep Time Cook Time Total Time
10 min 30 min 40 min
Mediterranean Chicken Salad

Ingredients


For the Marinated Chicken:

For the Chicken Salad:
  • 2 cups Tuscan kale, chopped
  • 1 cup broccoli florets, lightly steamed and chopped
  • Squeeze of lemon
  • 1/4 cup pine nuts, toasted

Directions

For the Marinated Chicken: Combine the oil, vinegar and spices in a heavy duty 1 gallon ziplock bag. Reserve two tablespoons of the marinade for later use. Add the chicken thighs and marinate 1 hour or longer.Preheat the oven to 350 degrees.Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through.

For the Chicken Salad: When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.Add the kale and broccoli and squeeze of lemon on the vegetables, then the reserved marinade. Stir to combine.Garnish with toasted pine nuts.

Flavor Alternatives

The depth of flavor was unbelievable, so we created two more versions to enjoy! After you’ve tried this recipe, check out our Asian and Moroccan versions for more mushroom marinade goodness!

Mediterranean Chicken Salad

Mediterranean Chicken Salad

COOK TIME: 30.0

For the Marinated Chicken:

For the Chicken Salad:
  • 2 cups Tuscan kale, chopped
  • 1 cup broccoli florets, lightly steamed and chopped
  • Squeeze of lemon
  • 1/4 cup pine nuts, toasted

For the Marinated Chicken: Combine the oil, vinegar and spices in a heavy duty 1 gallon ziplock bag. Reserve two tablespoons of the marinade for later use. Add the chicken thighs and marinate 1 hour or longer.Preheat the oven to 350 degrees.Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through.

For the Chicken Salad: When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.Add the kale and broccoli and squeeze of lemon on the vegetables, then the reserved marinade. Stir to combine.Garnish with toasted pine nuts.

Mediterranean Chicken Salad

Can you ever have too many ways to make a chicken salad? We don't think so, and using our Cascade Mushroom Mix in the marinade makes it even easier to come up with new versions.

The umami in this mix creates magic in marinades and plays well with other blends, too! For this Mediterranean chicken salad, we paired the mushroom mix with Herbes de Provence, a delicious French herb blend that loves chicken.

To round out the salad and add color, crunch and rich flavor, we used kale, broccoli and pine nuts. This is a perfect lunch for a lazy weekend day.

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