Can you ever have too many ways to make a chicken salad? We don't think so, and using our Cascade Mushroom Mix in the marinade makes it even easier to come up with new versions. The umami in this mix creates magic in marinades, and plays well with other blends, too! For this Mediterranean chicken salad, we paired the mushroom mix with Herbes de Provence, a delicious French herb blend that loves chicken. To round out the salad and add color, crunch and rich flavor, we used kale, broccoli and pine nuts. This is a perfect lunch for a lazy weekend day.
Mediterranean Chicken Salad
Can you ever have too many ways to make a chicken salad? We don't think so, and using our Cascade Mushroom Mix in the marinade makes it even easier to come up with new versions. The umami in this mix creates magic in marinades, and plays well with other blends, too! For this Mediterranean chicken salad, we paired the mushroom mix with Herbes de Provence, a delicious French herb blend that loves chicken. To round out the salad and add color, crunch and rich flavor, we used kale, broccoli and pine nuts. This is a perfect lunch for a lazy weekend day.
Can you ever have too many ways to make a chicken salad? We don't think so, and using our Cascade Mushroom Mix in the marinade makes it even easier to come up with new versions. The umami in this mix creates magic in marinades, and plays well with other blends, too! For this Mediterranean chicken salad, we paired the mushroom mix with Herbes de Provence, a delicious French herb blend that loves chicken. To round out the salad and add color, crunch and rich flavor, we used kale, broccoli and pine nuts. This is a perfect lunch for a lazy weekend day.
Ingredients
For the Marinated Chicken:
- 1/2 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons Cascade Mushroom Mix
Cascade Mushroom MixThis blend pairs ground porcini mushrooms with powdered Worcestershire, black pepper, onion and garlic to create a powerful umami flavor that adds a rich and hearty body to your dish... - 1 teaspoon Herbes de Provence
Herbes de ProvenceA classic blend from the south of France, the individual herbs used and their ratios vary from house to house and village to village. Our Herbes de Provence recipe features savory, m... - 1 teaspoon Marjoram
MarjoramMarjoram enhances herbal blends, but is also well rounded enough to use alone or in simple combinations. The mild flavor profile has sweet nuances and is uplifting to the palate. Thi... - 2 pounds boneless skinless chicken thighs
For the Chicken Salad:
- 2 cups Tuscan kale, chopped
- 1 cup broccoli florets, lightly steamed and chopped
- Squeeze of lemon
- 1/4 cup pine nuts, toasted
Preparation
For the Marinated Chicken:
Combine the oil, vinegar and spices in a heavy duty 1 gallon ziplock bag. Reserve two tablespoons of the marinade for later use. Add the chicken thighs and marinate 1 hour or longer.
Preheat the oven to 350 degrees.
Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through.
Combine the oil, vinegar and spices in a heavy duty 1 gallon ziplock bag. Reserve two tablespoons of the marinade for later use. Add the chicken thighs and marinate 1 hour or longer.
Preheat the oven to 350 degrees.
Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through.
For the Chicken Salad:
When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.
Add the kale and broccoli and squeeze of lemon on the vegetables, then the reserved marinade. Stir to combine.
Garnish with toasted pine nuts.
When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.
Add the kale and broccoli and squeeze of lemon on the vegetables, then the reserved marinade. Stir to combine.
Garnish with toasted pine nuts.
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Mediterranean Chicken Salad
| Salads, Brunch
Can you ever have too many ways to make a chicken salad? We don't think so, and using our Cascade Mushroom Mix in the marinade makes it even easier to come up with new versions. The umami in this mix creates magic in marinades, and plays well with other blends, too! For this Mediterranean chicken salad, we paired the mushroom mix with Herbes de Provence, a delicious French herb blend that loves chicken. To round out the salad and add color, crunch and rich flavor, we used kale, broccoli and pine nuts. This is a perfect lunch for a lazy weekend day.
Amanda Bevill
Amanda Bevill
