Mediterranean Diet Olivie Salad
Experience the vibrant flavors and wholesome ingredients of the Mediterranean Diet Olivie Salad, a fresh twist on the classic Olivie recipe. Packed with protein from tender cooked chicken breast and brimming with nutrient-rich vegetables like baby potatoes, carrots, English cucumber, and green peas, this salad is both hearty and refreshing. Sliced black olives and diced red bell pepper add rich Mediterranean flair, while a zesty dressing made with extra virgin olive oil, freshly squeezed lemon juice, and a sprinkle of parsley ties everything together beautifully. Ready in under an hour, this colorful, healthy dish is perfect for serving chilled or at room temperature—ideal for a light lunch, a side dish, or a refreshing addition to your meal prep lineup. Enjoy the goodness of Mediterranean cuisine in every bite!
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Recipe Information
Ingredients
- 2 pieces Chicken breast, cooked and diced
- 4 small Baby potatoes, boiled and diced
- 2 medium Carrots, peeled, boiled and diced
- 1 large English cucumber, diced
- 1 cup Green peas, fresh or frozen
- 1 medium Red bell pepper, diced
- 0.5 cup Black olives, pitted and sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Fresh parsley, chopped
Instructions
Boil the baby potatoes and carrots in a pot of salted water until they are tender, about 10-15 minutes. Drain and let them cool before dicing.
Cook the chicken breast in a pot of boiling water or grill until done, about 10-12 minutes. Dice into small pieces.
Blanch the green peas by boiling them in a pot of water for 2 minutes, then drain and cool them under cold water.
In a large mixing bowl, combine the diced chicken, potatoes, carrots, cucumber, peas, red bell pepper, and black olives.
In a small bowl, prepare the dressing by whisking together the extra virgin olive oil, lemon juice, salt, and black pepper.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Sprinkle the chopped fresh parsley over the salad and gently mix.
Serve chilled or at room temperature. Can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 26.7 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3030 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
