Mediterranean Chicken Salad - Culinary Medicine Home

Ingredients

• 1 clove Garlic, raw (minced)
• 16 ounces Boneless, skinless chicken thighs (sliced into thin strips)
• 3 tsp. Olive oil (divided)
• 1 large White or yellow onions (thinly sliced )(red onions are best)
• 1 Large Red bell peppers (sliced into thin strips)
• 1 large Yellow bell peppers (sliced into thin srips)
• 1 medium Zucchini (cut into 1/2 inch dice)
• 1 tsp., leaves Dried tarragon
• 1/4 cup No salt added vegetable stock
• 1/2 tsp. Salt
• 1 Tbsp. Olive oil (extra virgin is best)
• 2 Tbsp. Balsamic vinegar
• 2 tsp. Honey
• 1 taste Black pepper
• 12 large Green olives (black olives, cut into quarters)
• 4 tsp. Capers
• 1 15 ounce can Canned no salt added white beans (drained and rinsed)
• 8 leaves Fresh basil (chiffonade)
• 8 leaf outer Romaine lettuce (thinly sliced)
• 8 ounces Grape or cherry tomatoes (sliced in half lengthwise)
• 2 ounces Fresh mozzarella (cut into 1/2 inch cubes)