I can’t believe summer is nearing it’s end! My kids start school again next week, and I know so many kids have already started school in other areas. The summer has flown by! We did make good use of our summer this year: we stayed busy this summer and we ended up making this Greek Chicken Salad a lot this year.
The Recipe Redux for this month is Back to the Dinner Table and I wanted to share our favorite dinner salad recipe before the summer ends!
August 2015 Recipe Redux Theme: Back to the Dinner Table
After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!
This makes a BIG salad, so we like to make this for summer evenings when we want something light to eat or need a fast meal. It feeds everyone’s big appetites and the kids love it! We make this recipe fast by batch grilling a large package of chicken breast so we have leftover chicken for salads or soups the following night. Planned leftovers = awesomeness!
We’ve made this salad so many times! Here’s an older photo of the salad with hearts of palm
If you can have them, you can add in feta cheese, flatbread, or croutons to the salad. The nice thing about this salad is that everyone in our house can eat it, but they can add in what they want depending on their food allergies. My kids like adding chickpeas, and my husband likes adding croutons. Sometimes we add hearts of palm to the salad, like in the photo above. Those can get expensive so we don’t add the palm hearts all the time.
The kalamata olives can get pretty salty, so we decided the next time we made this salad to only use half the jar of kalamata olives. You can leave them whole or if it still seems too salty for you, you can chop or slice the olives to get them distributed in the salad better. If you’re watching your salt intake, consider using canned black olives instead or low sodium olives if you can find them.
Here are the ingredients in the salad: the chickpeas were added to my kid’s salad bowls (not to the main salad since I can’t have beans), and I ended up not adding mushrooms to the salad this time like I had thought I would. We had some leftover grilled chicken I used in this recipe that had some barbecue sauce on it, but the salad still tasted great with it!
One of our favorite seasonings! Tony Chachere’s is Creole, but it actually works on everything: Mexican, Greek, Italian, American… I add this to everything for a bit of spice and flavor
- 2-3 cooked boneless chicken breasts grilled or roasted
- 10.5 ounces cherry or grape tomatoes
- 9.5 ounce jar kalamata olives pitted and drained
- 1 medium cucumber chopped
- 1 can hearts of palm optional
- 14.75 ounce marinated artichoke hearts
- 1 teaspoon garlic powder
- 1 teaspoon Tony Chachere's spice
- 2 green onions sliced
- Optional add-ins depending on food allergies: feta, chickpeas, croutons
- Cut the chicken breast into bite-sized pieces and add them to a very large bowl, along with the tomatoes, kalamata olives, chopped cucumber, and hearts of palm (if using). If the kalamata olives you choose are very salty, use half the jar rather than the entire jar
- Add in the marinated artichoke hearts, use a fork to take the artichoke hearts out of the marinade and add them to your bowl. Make sure you save most of the marinade since it makes a good dressing, but don't add the entire jar to your salad or it will be too wet and oily. There is usually enough marinade on the artichoke hearts to dress the salad.
- Stir in the garlic powder, creole spice mix, and sliced green onions and stir to mix evenly
- If you want more dressing on the salad, add a little extra artichoke marinade 1 Tablespoon at a time
- Serve immediately or chill for later