Mediterranean Chicken Salad

Mediterranean Chicken Salad. We put the mushroom mix in the marinade, where the umami flavor magic made the meat meatier. For the Mediterranean chicken salad, we paired the mushroom mix with Herbes de Provence, rounding out the salad with kale, broccoli and pine nuts. After you’ve tried this recipe, check out our Asian and Middle Eastern versions

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the oil, vinegar and spices in a heavy duty 1 gallon ziplock bag. Reserve two tablespoons of the marinade for later use.

Step 2

Add the chicken thighs and marinate 1 hour or longer.

Step 3

Preheat the oven to 350 degrees.

Step 4

Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through.

Step 5

When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.

Step 6

Add the kale and broccoli and squeeze of lemon on the vegetables, then the reserved marinade. Stir to combine.

Step 7

Garnish with toasted pine nuts

Step 8

Combine the avocado oil, toasted sesame oil, soy sauce, ginger, apple cider vinegar and Cascade Mushroom Mix in a heavy duty 1 gallon ziplock bag. In a small bowl, reserve two tablespoons of the marinade for finishing.

Step 9

Add the chicken thighs to the marinade in the bag, and marinate at least one hour.

Step 10

Preheat the oven to 350 degrees.

Step 11

Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through

Step 12

When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.

Step 13

Add the vegetables, nuts, and reserved marinade. Stir to combine.

Step 14

Garnish with Gomasio

↑Support creators by visiting their site 😊