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Opa Chicken Salad

Prep Time:  30 Minutes

     Cook Time:  30 Minutes

     Serves:  4

Photo by Sunny Frantz

As local small-business owners, Christopher Lund and Jessi Ricci are both passionate about working together to bring the freshest ingredients and most vibrant flavors to the community. This dish does just that through a delicious collaboration, bringing together Chef Lund’s culinary creations with nutrient-packed microgreens from Ricci at New Life Greens. Light, refreshing and packed with goodness, it’s the perfect healthy meal for a vibrant summer day.

Ingredients

  • 12 to 16 ounces boneless, skinless chicken breasts
  • ¼ cup olive oil
  • 1½ teaspoons salt, divided
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1½ cups cucumbers, diced
  • 1½ cups heirloom cherry tomatoes, quartered
  • 1½ cups snack peppers, sliced into rounds
  • 1½ cups kalamata olives, pitted and quartered
  • 15-ounce can chickpeas, drained and rinsed
  • 2 cups feta cheese, crumbled
  • 1 cup hummus, homemade or store-bought
  • 1 cup tzatziki, homemade or store-bought
  • ¼ cup lemon juice
  • 1 cup dill microgreens
  • 1 cup radish microgreens

Directions

  1. Preheat the oven to 400 degrees F.
  2. Marinate the chicken in the oil, 1 teaspoon of the salt, pepper, and oregano for 30 minutes. In a hot skillet over medium-high heat, sear both sides of the chicken breasts until browned, about 5 minutes per side. Reduce the heat to low, cover and cook until the chicken reaches an internal temperature of 165 degrees F, about 10-20 minutes.
  3. Allow the chicken to cool and then shred it into a large mixing bowl.
  4. Add the cucumbers, tomatoes, snack peppers, olives, chickpeas, feta cheese, hummus, tzatziki, lemon juice, and the remaining ½ teaspoon salt to the bowl with the chicken. Using a large spoon or spatula, gently fold all the ingredients together until well combined. Be careful not to mash the chickpeas or overmix. Taste the salad and add salt as desired.
  5. Cover and chill the chicken salad in the refrigerator for at least 30 minutes. Just before serving, gently fold in the dill and radish microgreens. Serve on its own, in a pita or over a bed of additional greens. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes