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Mediterranean Chopped Chicken Salad
with marinated artichokes / soft-boiled egg / kale

Active: 40 Total: 40

Chop each of the Mediterranean ingredients in this salad into small pieces so that you get all of the flavors in every bite. This meal was last featured in 2019
Smarts: Kale is a polarizing ingredient in our salads. If you're hesitant about kale's tough leaves, be sure to follow instructions in the recipe to "massage" the leaves with some vinaigrette, which will make them more tender. Baby kale is another good option that comes in small leaves that don't need to be prepped before serving.



Mediterranean Chopped Chicken Salad:
  • Kale, any type - 10 oz , stems discarded, leaves chopped (sub baby kale)
  • Bell peppers, red - 1 , diced
  • Artichoke hearts, marinated (12 oz / 340 g) - 1 can , drained, rinsed, and chopped
  • Capers - 1 Tbsp , drained
  • Eggs - 4
  • Pistachios, shelled - 1/4 cup (look for pre-shelled)
Oregano Chicken:
  • Chicken breasts, boneless and skinless - 1 lb , chopped
  • Salt - 1 tsp
  • Oregano, dried - 2 tsp
  • Paprika - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp
Lemon Herb Vinaigrette:
  • Garlic - 1 clove , chopped
  • Lemon juice - 1 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp (skip for W30)
  • Italian seasoning - 1 tsp
  • Oil, olive - 4 Tbsp


  1. Garlic / Kale / Bell peppers / Artichokes / Capers - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together garlic, lemon juice, vinegar, mustard, honey, and Italian seasoning. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Chicken - Chop chicken. Tenderize with a fork and season with salt, oregano, paprika, and black pepper. (Can be done up to 2 days ahead)

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  1. Bring a small saucepan of water (for the eggs) to a boil.

  2. While water is coming to a boil, place kale in a large bowl. Add 1 Tbsp / 15 ml of vinaigrette (for 4 servings; adjust if customizing) and use your hands to rub the vinaigrette into the kale leaves. (“Massaging” the kale will help to tenderize the leaves. Skip this step if using baby kale.) Set aside.

  3. Gently add eggs to boiling water and boil for exactly 7 minutes (this should yield cooked whites and runny yolks so adjust time if you’d like your eggs cooked differently).

  4. Heat a wok or skillet with cooking oil over medium heat. Add chicken and saute until chicken is cooked through, 5 to 7 minutes.

  5. When eggs are finished, transfer to a colander and run under cool water.

  6. To kale, add bell peppers, artichokes, capers, and pistachios. (Note: You can also assemble salads with the ingredients added on top of the kale as shown in the photos.) Toss with remaining vinaigrette until dressed to your liking.

  7. Divide salad between serving bowls. Peel eggs and slice in half. Add eggs and chicken on top of salad. Season eggs with some salt and pepper. Enjoy!



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