Name: Peri Chicken Mediterranean Salads (2 Salads in 1)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: ½ Cup NOOC Tuscan Herb Olive Oil; ¼ Cup NOOC Alfoos Mango White Balsamic; Pinch Of Salt &amp; Pepper; *add the following ingredients to your Oil and Vinegar.; 2 tsp Mediterranean Seasoning @nourishedbyheirloom; 1 Tbsp Fresh Lemon Juice; 1 tsp Maple syrup; 1 Tbsp Dijon Mustard; 1 Tbsp Mayonnaise; 1 Tbsp Spicy Calabrian Olive Oil @nelsonoliveoil; 3 cups Sourdough Hemp Pasta @kaslosourdough; Spring Mix Greens, big handful!; 2 Chicken Breasts (marinate in 1/2 cup Peri Sauce for 30 min or overnight); 1 cup Nandos Peri Peri Sauce; 1 Red Pepper, chopped; 1/4 Red Onion, sliced; 1/4 Red Onion, diced; 1/2 Avocado, cubed or sliced; 16 Cherry Tomatoes, halved; 1 mini English Cucumber, chopped; 1 mini English Cucumber, seeded + chopped; 1/4 cup pitted Kalamata Olives, chopped; 1/4 cup Green Olives, chopped; 3 Peperoncino Peppers, chopped; 1/2-3/4 cup Feta cheese - crumbled; 2 Tbsp roasted Pumpkin Seeds; 1/2 cup Cilantro, chopped; 1 Tbsp Hemp Hearts, either salad; 1/4 cup crispy fried onions, spring salad only

Peri Chicken Mediterranean Salads (2 Salads in 1)

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author:

Robin Gallant

Servings

Prep Time

10 minutes

Cook Time

20 minutes

A delicious and versatile WINNING recipe created by one of our customers for our salad month contest! Enjoy the amazing flavours of this salad 2 ways. A fresh green one and a pasta salad option BOTH prepped at the same time! I love cooking extra chicken and making this on Sunday night because it makes the following weekday lunches a breeze! YUM!!

Check out Robin's Instagram for more cooking and DIY ideas!

https://www.instagram.com/gallantly_living/

Cook Mode

Ingredients

Simple Dressing

Gourmet Dressing

*add the following ingredients to your Oil and Vinegar.
2 tsp Mediterranean Seasoning @nourishedbyheirloom
1 Tbsp Fresh Lemon Juice
1 tsp Maple syrup
1 Tbsp Dijon Mustard
1 Tbsp Mayonnaise

Salad Ingredients

1 Tbsp Spicy Calabrian Olive Oil @nelsonoliveoil
3 cups Sourdough Hemp Pasta @kaslosourdough
Spring Mix Greens, big handful!
2 Chicken Breasts (marinate in 1/2 cup Peri Sauce for 30 min or overnight)
1 cup Nandos Peri Peri Sauce
1 Red Pepper, chopped
1/4 Red Onion, sliced
1/4 Red Onion, diced
1/2 Avocado, cubed or sliced
16 Cherry Tomatoes, halved
1 mini English Cucumber, chopped
1 mini English Cucumber, seeded + chopped
1/4 cup pitted Kalamata Olives, chopped
1/4 cup Green Olives, chopped
3 Peperoncino Peppers, chopped
1/2-3/4 cup Feta cheese - crumbled
2 Tbsp roasted Pumpkin Seeds
1/2 cup Cilantro, chopped

Optional Salad Toppings:

1 Tbsp Hemp Hearts, either salad
1/4 cup crispy fried onions, spring salad only

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Directions

To make the dressing. Combine all ingredients in a glass jar and whisk/shake until smooth. Taste and adjust the salt and pepper. Set aside.
Bring large pot of water to a boil. Boil the pasta to al dente, according to package directions. Drain and rinse under cold water. Toss with 1 Tbsp Spicy Calabrian Olive Oil in large bowl and set aside.
Place a handful of spring mix greens (can adjust more or less if serving 1 or 2 ppl) in a medium-large serving bowl. (Tip: add 1/2 tsp (no more) Spicy Calabrian Pesto Olive oil to greens and toss)
Grill marinated chicken on med/high for 6 min a side, move to grill top rack and baste with remaining peri sauce (or olive oil) for 2 min side or until cooked) - let cooked chicken rest, covered, 3-5 min before slicing. set aside
Wash vegetables and prep salad toppings.
Place your large bowl of pasta and your large serving bowl of greens next to each other. Now to assemble each!
Take your chopped red peppers, cherry tomatoes, olives, Peperocini peppers, feta cheese, and divide them each equally between your spring mix bowl and your pasta bowl.
Add your "diced" red onions and "seeded" cucumbers to your pasta bowl only.
Arrange your avocado, "sliced" red onions,
"non seeded" cucumbers and pumpkin seeds on your spring mix greens only.
Top both bowls, each, with sliced chicken breast - equally divided, cilantro and dressing!
Enjoy a delicious and healthy spring mixed salad for dinner, and an even tastier and high protein cold pasta salad (or hot) for lunch or dinner the next day!

Recipe Note

(Tip: If you don’t have Peri Sauce or like spice, marinate chicken in Spicy Calabrian Pesto Olive oil or Tuscan Herb Olive Oil!

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