Chicken Mint Salad with Feta Recipe
Chicken salad with a hint of lime and lots of mint combined with a few of your favorite vegetables; wouldn’t this become a perfect summer salad. This recipe brings a refreshing change from the typical mayonnaise based chicken salads. Lemony dressing enhances the mint flavor which complements the other ingredients in the salad. Perfect as a light filling meal when served over a plate of fresh greens. You can easily make this with leftover chicken, stored up vegetables and a handful mint leaves from your kitchen garden. Use the summer to enjoy this cool salad often.
Preparation time: 15 minutes
Cooking time: 15 minutes
3 skinless and boneless chicken breasts
¼ cup chopped fresh mint leaves plus more for garnish
½ cup crumbled feta cheese
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon freshly ground black pepper
1 teaspoon peppercorns
Sea salt or kosher salt (to your taste)
2 teaspoons fresh oregano
1 medium sized cucumber (peeled/without peeled & cubed)
1 medium sized red bell pepper (chopped)
1 medium sized yellow bell pepper (chopped)
Wash chicken breasts under running water; dab them with paper towels to dry off excess.
Put 3 chicken breasts in a pot over medium-high flame with enough water to cover it completely; add a teaspoon of peppercorns and salt; bring water to a boil; reduce the heat to simmer; poach for 15-20 minutes until chicken is tender and cooked completely.
Remove from the stove when it’s done; separate from the liquid; allow it to rest for 10 minutes or until cool enough to touch with bare hands. Cut into ½ – 1 inch cubes on cut board. Set aside.
Make salad dressing with 2 tablespoons lemon juice, ¼ teaspoon black pepper, 1 tablespoon extra virgin olive oil and salt; whisk until all the ingredients combines well.
Assemble the salad by putting cubed chicken in a large bowl along with cucumber cubes, ¼ cup chopped mint leaves, 2 tablespoons oregano, chopped red bell pepper, chopped yellow bell pepper and ½ cup crumbled feta cheese; toss gently;
Drizzle the dressing over salad; toss with your hands to coat well until all the pieces are lightly glazy with dressing; chill it for 30 minutes before serving (or you can have it as it is). Divide the chilled chicken & mint salad between 4 serving plates; garnish with mint springs; serve it over a bed of lettuce.
Notes & Tips:
Substitute lime in the place of lemon if you don’t have it on hand.
You can add as many vegetables as you want.
For a variation use ¼ cup plain/Greek yogurt as a salad dressing.
To simplify the process use rotisserie chicken or leftover chicken instead of poaching a breast.
You may use other meats for this recipe.
Liquid (in which you poached chicken) can be used as chicken stock.