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Chicken salad d' Italia

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Here's an easy-to-make dinner salad, though it does involve a fair amount of chopping...

  • Frozen Chicken Breast
  • 3 slices prosciutto
  • Red bell pepper
  • 4 medium white mushrooms
  • 3 roma tomatoes, ripe
  • 2 green onions
  • 10 spring pea pods
  • 8 Kalamata olives, pitted
  • 1/2 can garbanzo beans, rinsed and drained
  • 1/2 package crumbled feta cheese (I like the basil-flavored one)
  • Juice from 1/2 small lemon
  • extra virgin olive oil

Defrost chicken breast in Microwave. Cut into 1/2" chunks. Salt liberally on all sides. Set aside.

Heat medium frying pan, and cook prosciutto until browned spots appear on each side. Drain on paper towels, and chop into 1/4" square pieces. Put in a large bowl.

Dice pepper, muschrooms, tomatoes, onions, pea pods and olives into small pieces, and add to bowl. Put garbanzos on cutting board and chop/crush them a bit, then add them to the bowl.

Finely crumble the feta cheese and add to the bowl. Add lemon juice, a splash of olive oil, a bit of freshly ground pepper, and mix well.

Heat non-stick frying pan until it's hot, and add chicken pieces. Spread them out so that they are all in contact with the heat, but move them as little as possible. Let them cook for 2-3 minutes, then flip them over, turning pieces so the raw parts are in contact with the heat. Cook a further 2-3 minutes, and then chop a few pieces open to see if they're done. Cook until all are done.

Add cooked chicken to vegatable mixture, and mix well. Taste and adjust seasoning as necessary.

Serves 2

Comments

  • Anonymous
    August 14, 2006
    So, erm... why does the chicken have to be frozen? Is the use of a microwave important here?

    I'd love to see a chef's blog with programming tips.

  • Anonymous
    August 14, 2006
    Kalamata Olives? Feta Cheese? Sounds more like a Greek salad than any kind of insalata I've seen in Italia. You'd never see an Italian using a non-stick pan either!

  • Anonymous
    August 16, 2006
    James,

    The chicken can obviously be fresh. I start with frozen because a) that's what I have and b) because it's in small pieces, it doesn't have to be fully thawed.

    James II,

    I guess I could call it "Greek", but the flavor is more italian to my palate. You may use whatever cookware you like.

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    May 26, 2009
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    June 12, 2009
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