Mediterranean Chicken Salad Two Ways

I’m always looking for different ways to make chicken salad (like this and this) and made two variations using Mediterranean influences: Tuscan and Greek. Both use a vinaigrette rather than a mayonnaise-based dressing which make them excellent dishes for picnics and other hot, sit-out-all-day events. Both use lemons and olives for a salty, fresh flavor. The Tuscan version includes beans and fresh basil while the Greek version uses oregano and feta cheese. Both are delicious and work well on their own or as a sandwich.

Tuscan Chicken Salad (6 servings)

• 1 garlic clove, pressed
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
• 3 tbsp. lemon juice
• ¼ cup olive oil
• 2 or 3 chicken breasts, cooked and shredded
• 1 15-oz. can cannellini beans, drained and rinsed
• ½ cup black olives, pitted and halved
• 1 pint grape tomatoes, halved
• ¼ cup chopped fresh basil

1. In a large bowl, whisk together the garlic, salt, pepper, lemon juice, and olive oil.
2. Add the chicken, beans, olives, and basil. Toss gently to coat. Cover and refrigerate for a few hours to allow the flavors to blend.

Greek Chicken Salad (6 servings)

• 1 tsp. dried oregano
• ¼ tsp. freshly ground black pepper
• 3 tbsp. lemon juice
• 1 tbsp. lemon zest
• ¼ cup olive oil
• 2 or 3 chicken breasts, cooked and shredded
• 1 small red onion, chopped
• ½ cup black olives, halved
• 1 tomato, chopped
• 1 cucumber, peeled, seeded, and chopped
• ½ cup feta cheese

1. In a large bowl, whisk together the oregano, pepper, lemon juice, lemon zest, and olive oil.
2. Add the chicken, onion, olives, tomato, cucumber, and feta cheese. Toss gently to coat. Cover and refrigerate for a few hours to allow the flavors to blend.