PCC Mediterranean Chicken Salad

PCC Mediterranean Chicken Salad

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  • 6 tablespoons neutral-flavored oil
  • 3 tablespoons balsamic vinegar
  • 1 1/2 teaspoons minced garlic
  • Salt and pepper, to taste
  • 2 1/2 pounds cooked chicken, cut into 1/2-inch cubes
  • 1 green bell pepper, seeded and cut into 1/2-inch pieces
  • 1 red bell pepper, seeded and cut into 1/2-inch pieces
  • 1/4 red onion, thinly sliced
  • 1/4 cup Kalamata olives, rinsed
  • 1/2 cup chopped fresh basil


In a large bowl, whisk together oil, vinegar, garlic, salt and pepper. Add chicken, peppers, onions, olives and basil; toss gently to combine.

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