Club Med Chicken Salad

Club Med Chicken Salad Recipe

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Yummy Mediterranean flavors abound! Printed on the back package of Natural Directions' whole wheat penne rigate. Cheese can be added to the salad, too if you want-feta, romano, gorgonzola, etc. Fresh herb would be a flavorful addition: mint, basil, flat leaf parsley, for ex.

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10 Hr
15 Min
Stove Top


16 oz
penne rigate pasta (or similar pasta your choice of regular or whole wheat)
2/3 c
extra virgin olive oil
1/4 clove
red wine vinegar
1 Tbsp
fresh lemon juice
1 1/2 Tbsp
dijon mustard
1 pt
cherry tomatoes, or similar, cut in half
6 1/2 oz
artichoke hearts (not marinated)
1/2 c
raisins (can substitute yellow raisins or currants)
1/2 c
kalamata olives (or similar imported olives)
3 Tbsp
3 c
cooked chicken, cooled and diced (we used leftover grilled chicken breasts)
cheese, freshly grated or crumbled (read recipe intro) (optional)

How to Make Club Med Chicken Salad


  • 1Prepare pasta according to the package directions. Drain then rinse immediately with cold water. Drain again.
  • 2In a small non-reactive bowl whisk together the extra virgin olive oil, red wine vinegar, lemon juice and Dijon mustard.
  • 3In a large non-metallic bowl combine the drained pasta with the (cherry) tomatoes, artichoke hearts, raisins, olives, capers, cooked chicken. Stir in the dressing and toss to combine.
  • 4Cover and refrigerate salad for 30 minutes.

Printable Recipe Card

About Club Med Chicken Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Italian