' Le Cuvier - Mediterranean Chicken Sala

Mediterranean Chicken Sala

Mediterranean Chicken Salad

with 2012 L'enfant du Pape


6 Cups shredded/cubed chicken breasts

2 cans plain (pitted) green olives chopped

1/3 Cup & 1 Tablespoon minced shallots

1 ½ Cups chopped dried mission figs

2/3 Cup chopped parsley

3 Cups full fat plain yogurt

3 Tablespoons lemon zest

2 teaspoons dried basil

1/2 teaspoon salt

1/4 teaspoon white pepper

1 Tablespoon & 1 teaspoon plum basil balsamic vinegar (We use Charparral Gardens)


Mix first five ingredients in a bowl. Wisk remain ingredients in another bowl, and then add it to that mixture.

This recipe makes 35 appetizer servings or 8-12 full sandwiches. If going with an appetizer serving, simply dollop the chicken salad on petite toast or pita chips and garnish with chives.

Note: This is really good just made, but it’s best chilled overnight in the refrigerator.