Mediterranean Chicken Salad

It's the perfect time of the year to enjoy our deck during dinnertime.   This salad continued to evolve the more I assembled.  If you go through the ingredient list and find a certain item you don't enjoy, omit it.  These were some of my favorite Mediterranean flavors.  These salad has great textures and flavors that blend together beautifully.  A key component is McCormick Mediterranean Spiced Sea Salt  Pick some up the next time you're grocery shopping.  You'll thank me. 

1 T. olive oil

2 t. fresh lemon juice 

1 t. McCormick Mediterranean Spiced Sea Salt

1 pound boneless, skinless chicken tender, cubed into 2 inch cubes

Whisk the olive oil, lemon juice and spice blend in a medium bowl.  Add the cubed chicken and set aside.

4 - 6 cups baby spinach/arugula mix

2 small cucumbers, sliced lengthwise and sliced into 1/2 inch thick slices

2 green onions, thinly sliced

2 cups cherry tomatoes, sliced lengthwise

2 T. capers, drained

A dozen or so pitted Kalamata olives

2 T. chopped basil

2 T. chopped oregano

2 T. chopped mint

2 cups crumbled feta cheese

In a large shallow bowl, spread out the spinach and arugula and then add the remaining ingredients (EXCEPT FETA CHEESE) and set aside.

For the dressing:

1/2 cup olive oil

1/3 cup balsamic vinegar (or more to taste)

juice of half a lemon

1 t. McCormick Mediterranean Spiced Sea Salt

few grinds of black pepper

1 T. finely chopped garlic

Whisk together and set aside.

To cook the chicken:

In a large skillet, over high heat, add cubed chicken.  Stirring constantly, cook until chicken is cooked through.  Add 2 T. of the dressing and let it coat the chicken and thicken slightly.

Spoon the chicken over the salad and top with the crumbled feta.  Drizzle each serving with the dressing.

If you'd like to serve with pita bread, here's what I did.

Quarter pita bread and brush with olive oil.  Sprinkle with the McCormick Mediterranean Sea Salt and place in a 300 degree oven for about 3 - 5 minutes until heated through.