Mediterranean Chicken and Chickpea Salad
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied and keeps well, refrigerated, 3-4 days.
Ingredients
| 16 ounces Boneless, skinless chicken thighs |
| 1 tsp. Olive oil |
| 2 medium White onions (thinly sliced) |
| 1 tsp. Paprika |
| 2 tsp.. Smoked paprika |
| 3 Tbsp. Fresh parsley (finely chopped) |
| 1/2 tsp. Salt |
| 2 15 ounce can Canned no salt added chickpeas (drained and rinsed) |
| 1 Tbsp. White wine vinegar |
| 1 Tbsp. Olive oil |
| 1 Tbsp., drained Capers |
| 1 large whole (3 inch dia) Tomatoes (seeded and cut into strips) |
| 10 leaf Fresh mint (chiffonade) |
| 10 leaves Fresh basil (chiffonade) |
Instructions
Place the chicken thighs in a shallow pan and roast for 20 to 25 minutes.
Remove and allow to cool for about 20 minutes and then chill in the refrigerator.
After the chicken is chilled, pull it into small strips.
After the chicken has chilled, place a large skillet over medium high heat.
Add the 1 teaspoon of olive oil and then the onions.
Cook for about 10 minutes, stirring frequently. Adjust the heat so the onions do not brown and cook them so that they are still a bit firm but have lost the harshness of raw onion.
Add the paprika and smoked paprika and cook for another minute. Stir frequently.
Place the cooked onions in a large mixing bowl with the parsley, salt, chickpeas, vinegar, extra virgin olive oil, capers, tomato, mint, basil, and pulled chicken thighs.
Fold together gently and chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This was inspired by a great salad that I had while traveling. We had lunch at a well-known Mediterranean restaurant and the combination of chickpeas, chicken, olive oil, vinegar, and smoked paprika was terrific but the addition of the mint and basil took this dish to the next level.