The delicious chicken salad is a cold and light summer chicken salad with cherry tomatoes, olives, and mixed salad greens.
A simple and tasty idea perfect even on the hottest days.
You can prepare it with freshly cooked chicken or use leftover cooked chicken, turning it into a recovery and recycling recipe.
Light and perfect for summer.
Ideal for family lunches, picnics, or work.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cuisine: Italian
Ingredients
Purchase yellow chicken asking the butcher to remove the skin: chicken skin is very fatty, so it’s best to remove it before cooking.
- 10 oz chicken (breast, chop, or thigh)
- 12 pieces cherry tomatoes
- 12 green olives in brine (pitted)
- mixed salad greens
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- to taste lemon juice
- leaves basil
Suggested Tools
- Knife
- Cutting Board
- Salad Bowl with lid
Preparation
1. Store raw chicken in a sealed container in the coldest part of the fridge at a maximum temperature of 41°F and avoid its juices dripping onto other foods.
2. Do not wash raw chicken: you might spread germs through water splashes.
3. After touching the chicken, thoroughly wash utensils, surfaces, and hands with hot water and soap to avoid cross-contamination.
4. Cook the chicken well.
How do I know if the chicken is well cooked?
Cut the slice in the thickest part: the meat should have no traces of pink, and the juices should be completely clear.For the chicken salad you can use breast, chop, or thigh of:
– grilled or pan-seared chicken;
– oven or air-fryer chicken;
– roasted chicken;
– boiled chicken.Cook the chicken and wait for it to cool, or use leftover cooked chicken.
Cut the chicken into pieces or shred it.
Cherry Tomatoes
Thoroughly wash the tomatoes.
Cut and remove the stem part if deemed necessary.
Cut each piece vertically, dividing it in half.Olives
Drain and rinse the olives.Mixed Salad Greens
Select and wash the mixed salad greens leaves.
Drain them in a colander.
Pat them dry with kitchen paper.In a bowl or a large salad bowl, pour in:
– the chicken;
– the tomatoes;
– the olives;
– the mixed salad greens.Season with a pinch of salt and a pinch of pepper.
Drizzle with a raw drizzle of olive oil and lemon juice in about the same quantity.
Add the basil leaves and mix.Plate.
Your delicious light chicken salad is ready.
Enjoy your meal!
To make it even more delicious, you can complete it with a tablespoon of:
– Greek yogurt sauce or dressing;
– Light pink sauce or light cocktail sauce.
Storage, Tips, and Variations
As an alternative to chicken, you can use turkey breast.
The chicken salad can be stored in the fridge in an airtight container for up to 2 days.
Take it out of the fridge about half an hour before eating so it returns to being soft and tasty.
It is perfect to take outside the home, in a thermal container or a cooler bag.
FAQ (Questions and Answers)
How do I know if the chicken is well cooked?
Cut the slice in the thickest part: the meat should have no traces of pink, and the juices should be completely clear.
Which part of the chicken is lighter?
The breast without skin: it has less fat.
