How do I know if the chicken is done?

The best way to check is with a meat thermometer - it should read 165 degrees.

Can I use chicken thighs instead of chicken breasts?

Yep! As long as they are cooked and shredded, you use whatever part of the chicken tastes best to you.

Can I use leftover chicken for this recipe?

110% yes! Or pick up a rotisserie chicken at the supermarket - that works too.

Capers are actually little baby flower buds from (you guessed it!) a caper bush. They are little and green and usually packaged in a jar filled with salty brine so they have a kind of pickle-like taste. You can usually find them near the mustard and other condiments in your supermarket.

Can this be made ahead of time?

Not only YES, but it will taste even better if you let it sit and marinate in all its delicious ingredients for a while - pop it in the fridge if you are going to do this for more than an hour or so.

Have a question that I didn't cover?

Pop your question in the comments section below and I will answer pronto!

Mediterranean Chicken Salad Recipe

Name: Mediterranean Chicken Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mediterranean
Ingredients: 1 pound boneless chicken breasts; 1/2 pound green beans; 1/4 cup olive oil; 1 1/2 teaspoons oregano; Juice of one lemon; 2 tablespoons drained capers; 20 cherry tomatoes, halved; 1/2 cup crumbled feta cheese; Salt and freshly ground pepper

Mediterranean Chicken Salad

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Chicken salad takes on a European flavor in this fresh summer recipe! Mediterranean chicken salad features feta cheese with tomatoes and green beans, spicy capers and aromatic oregano for a light and delicious spin on the classic lunchtime favorite.

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Grill
Cuisine: Mediterranean

Ingredients

Scale

1 pound boneless chicken breasts
1/2 pound green beans
1/4 cup olive oil
1 1/2 teaspoons oregano
Juice of one lemon
2 tablespoons drained capers
20 cherry tomatoes, halved
1/2 cup crumbled feta cheese
Salt and freshly ground pepper

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Instructions

Put the chicken in a pot and cover it with water. Bring it to a boil and let the chicken cook for 5 minutes. Now move the pot to a cool burner, put the lid on and let it sit for 30 minutes (the chicken will continue to cook while it sits in the water.) Remove the chicken and shred it into bite sized pieces.
Combine chicken in large bowl with oil and oregano. Cover and marinate for one hour.
Bring another pot of water to a boil. Add the green beans and simmer until the beans are done, from 3 to 6 minutes depending on how crisp you like your beans. Drain under cool running water until they are cool.
Add the green beans to the bowl with the marinated chicken, add some lemon juice, capers, cherry tomatoes and crumbled feta cheese. Toss and season to taste with salt and pepper. You’re done!

Notes

- Chicken: We like chicken breasts for this recipe, but boneless chicken thighs work too! Or you can use leftover chicken, or a rotisserie chicken.

- Capers: Look for these little pickled berries next to (you guessed it!) the pickles in your grocery store.

- Cherry Tomatoes: You can swap in chopped large tomatoes during fresh tomato season if you like!

Nutrition

Serving Size: 4

Find it online: https://www.framedcooks.com/mediterranean-chicken-salad/