Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) chicken broth or water
  • 1 bay leaf (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 tablespoons (30ml) chopped fresh parsley
  • 2 tablespoons (30ml) chopped fresh dill
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 1 large ripe avocado, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) cherry tomatoes, halved or quartered
  • 1/4 cup (25g) crumbled feta cheese (optional)
  • 2 tablespoons (15g) toasted pine nuts (optional)

Instructions:

  1. Place chicken breasts in a saucepan with broth/water, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat and cook until chicken is cooked through (internal temp 165°F/74°C). Let cool slightly, then shred or dice. Alternatively, use leftover cooked chicken.
  2. In a small bowl, whisk together olive oil, lemon juice, parsley, dill, garlic, salt, pepper, and red pepper flakes (if using).
  3. In a large bowl, combine shredded chicken, diced avocado, red onion, olives, and cherry tomatoes.
  4. Pour vinaigrette over the salad and gently toss to combine. Be careful not to mash the avocado.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld (optional).
  6. Before serving, stir in feta cheese (if using) and top with toasted pine nuts (if using). This Mediterranean chicken salad without mayo is a delightful dish!