I originally found a recipe for Mediterranean Chicken Salad on Epicurious. My modified version eliminated the orzo pasta and substituted sun-dried tomatoes for fresh. There's really only one way I like fresh tomatoes and that's with mozzarella and basil. The texture of fresh tomatoes is always iffy for me and it's so difficult to get one that actually has some flavor that I use sun-dried tomatoes in almost everything. This summer I plan to invest in a food dehydrator and make my own, but for now I buy them in bulk.
This is super-fast and easy if you have already-cooked chicken.
6 tablespoons olive oil
2 tablespoons plus 2 teaspoons tarragon vinegar (for strict Paleo, substitute more lemon juice for the vinegar)
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups diced cooked chicken
1 tablespoon chopped fresh tarragon
1/2 cup chopped sun-dried tomatoes
1 6-ounce jar marinated artichoke hearts, drained and chopped
1/2 cup coarsely chopped pitted Kalamata olives
1/3 cup dried currants
1 1/2 tablespoons drained capers
In a mixing bowl, combine the chicken, tarragon, sun-dried tomatoes, artichoke hearts, olives, currants, and capers.
Whisk together the olive oil, vinegar, lemon juice, and dijon mustard. Pour over the chicken mix and stir.
Good on Day 1. Delicious on Day 2.