Real Recipes From Real Home Cooks ®

club med chicken salad

Recipe by
Vallèe du Willamette, OR

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.

yield 10 serving(s)
prep time 10 Hr
cook time 15 Min
method Stove Top

Ingredients For club med chicken salad

  • 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

  • 1
    Prepare pasta according to the package directions. Drain then rinse immediately with cold water. Drain again.
  • 2
    In a small non-reactive bowl whisk together the extra virgin olive oil, red wine vinegar, lemon juice and Dijon mustard.
  • 3
    In 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.
  • 4
    Cover and refrigerate salad for 30 minutes.