Mediterranean chicken salad

Author: 5/15
Salade de poulet à la méditerranéenne
Preparation 15
Baking 0
Portions 4
Freezing No
Sodium167 mg
Protein33 g
Fiber6 g
Fat14 g
Carbohydrate22 g
Iron4 mg
Calcium126 mg


  • 1/4 of red onion or 1/4 of 250 g (3/4cup) of Les Cultures de chez nous sliced leeks
  • 10 cherry tomatoes of various colors
  • 500 ml (2 cups) of diced cooked chicken
  • 60 ml (1/4 cup) of crumbled feta
  • 1 can of white beans of 398 ml, rinced and drained
For the vinaigrette:
  • 45 ml (3 tablespoons) of olive oil
  • 30 ml (2 tablespoons) of red wine vinegar
  • 30 ml (2 tablespoons) of chopped basil
  • 5 ml (1 teaspoon) of honey
  • Salt and pepper up to taste
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  • In a large bowl, mix all ingredients for the vinaigrette.
  • Mince red onion or 1/4 package of sliced leeks and slice cherry tomatoes into halfs.
  • In a large bowl, set all ingredients for the salad and stir.

Chef's notes