Mediterranean Chicken Salad

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  • 2 tablespoons chopped onion
  • 1 tablespoon chopped garlic
  • 4 cups diced, cooked chicken breast
  • 2 medium tomatoes, diced
  • 12 pitted black olives
  • 2 tablespoons sun-dried tomatoes, cut into julienne strips
  • 12 medium mushrooms, sliced
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 8 fresh basil leaves, chopped
  • 2 heads romaine lettuce, washed, outer leaves removed
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil


Put chopped onion and garlic on a chopping board and sprinkle with a pinch of salt. With back of a heavy spoon, press into a semi-paste. Combine all ingredients except last three in a bowl and toss well.

Slice lettuce crosswise into 1-inch strips. Whisk balsamic vinegar and extra-virgin olive oil together and toss with lettuce to coat well. Arrange on 4 plates and top with chicken mixture.

Makes 4 servings.

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