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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil." -Emeril Lagasse

The refrigerator light goes on...

This was inspired by a great salad that I had while traveling. We had lunch at a well-known Mediterranean restaurant and the combination of chickpeas, chicken, olive oil, vinegar, and smoked paprika was terrific but the addition of the mint and basil took this dish to the next level.

This is a really good example of where you can use a less expensive oil for your cooking and save the best quality extra virgin olive oil for finishing. The great taste of an extra virgin olive oil brings so much flavor to this recipe.


 

Mediterranean Chicken and Chickpea Salad



Servings: 4 | Serving size: about 1 cup

Cooking time: 60 minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well, refrigerated, 3-4 days.

1 lb. boneless, skinless chicken thighs
1 tsp. olive oil
2 medium onions (thinly sliced)
1 tsp. paprika
2 tsp. smoked paprika
3 Tbsp. parsley (finely chopped)
1/2 tsp. salt
2 – 15 ounce cans no salt added chickpeas (drained and rinsed)
1 Tbsp. vinegar
1 Tbsp. extra virgin olive oil
1 Tbsp. capers
1 large tomato (seeded and cut into strips)
10 large leaves fresh mint (chiffonade)
10 large leaves fresh basil (chiffonade)

Mediterranean Chicken and Chickpea Salad recipe from Dr. Gourmet

Preheat the oven to 350F.

Place the chicken thighs in a shallow pan and roast for 20 to 25 minutes.

Remove and allow to cool for about 20 minutes and then chill in the refrigerator.

After the chicken is chilled, pull it into small strips.

After the chicken has chilled, place a large skillet over medium high heat.

Add the 1 teaspoon of olive oil and then the onions.

Cook for about 10 minutes, stirring frequently. Adjust the heat so the onions do not brown and cook them so that they are still a bit firm but have lost the harshness of raw onion.

Add the paprika and smoked paprika and cook for another minute. Stir frequently.

Place the cooked onions in a large mixing bowl with the parsley, salt, chickpeas, vinegar, extra virgin olive oil, capers, tomato, mint, basil, and pulled chicken thighs.

Fold together gently and chill well before serving.

Nutrition Facts

Serving size = about 1 cup

Servings = 4

.

Amount Per Serving

Calories 413 Calories from Fat 109
% Daily Value
Total Fat 13g 19%
    Saturated Fat 2g 11%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 93mg 31%
Sodium 529mg 22%
Total Carbohydrates 42g 14%
    Dietary Fiber 12g 47%
    Sugars 10g
Protein 34g
Vitamin A 32% Vitamin C 28%
Calcium 10% Iron 32%
Vitamin K 68mcg Potassium 866mg
Magnesium 104mg