Mediterranean Chicken Salad Recipe

Name: Mediterranean Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups chicken stock; ½ cup dry white wine; 4 chicken breast fillets; 2 yellow peppers; 1 loaf sourdough bread; 100 g butter, melted; 2 garlic cloves, crushed; 1 tablespoon parsley, finely chopped; 150 g rocket; 250 g cherry tomatoes, halved; ⅓ cup black olives, pitted; ½ cup basil leaves, firmly packed; ½ cup extra virgin olive oil; 2 tablespoons parmesan cheese, grated; 2 anchovy fillets, drained; 1 tablespoon lemon juice

Servings: persons

1 ½ cups chicken stock
½ cup dry white wine
4 chicken breast fillets
2 yellow peppers
1 loaf sourdough bread
100 g butter, melted
2 garlic cloves, crushed
1 tablespoon parsley, finely chopped
150 g rocket
250 g cherry tomatoes, halved
⅓ cup black olives, pitted
½ cup basil leaves, firmly packed
½ cup extra virgin olive oil
2 tablespoons parmesan cheese, grated
2 anchovy fillets, drained
1 tablespoon lemon juice

1
Bring stock and wine to a boil in large frying pan; add chicken, reduce heat and simmer, covered, about 8 minutes or until cooked through, turning once.
2
Stand chicken in stock for 10 minutes, slice chicken thinly and discard stock.
3
Meanwhile, quarter capsicums; remove and discard seeds and membranes.
4
Roast under grill or in very hot oven, skin side up, until skin blisters and blackens.
5
Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, slice capsicum thinly.
6
Preheat oven to moderate.
7
Cut bread into 1.5cm slices; remove and discard crusts, cut slices into cubes.
8
Toss bread in large bowl with combined butter, parsley and garlic; spread bread in single layer on oven trays and toast in oven about 10 minutes or until crisp and lightly browned.
9
Make anchovy dressing: blend or process ingredients until smooth.
10
Place chicken, capsicum and croutons in large bowl with rocket, tomato and olives; add dressing and toss gently to combine.

901

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ½ cups chicken stock, ½ cup dry white wine, 4 chicken breast fillets, 2 yellow peppers, and more.

Yes, Mediterranean Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mediterranean Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions