Here is another recipe for a tasty chicken salad: boiled chicken salad with Taggiasca olives, pickled vegetables, corn and mayonnaise, a dish the whole family will enjoy, perfect to prepare in advance and taste on a hot summer day. Today we prepare another summer recipe with chicken breast, very tasty and light, which will become one of your favorite summer main dishes! I am not a big fan of chicken breast because its slightly dry texture makes it not very appealing, and unless I turn it into something really flavorful that solves the problem of how to cook chicken, I don’t eat it. However, in summer I often prepare salads with chicken breast like chicken salad with vegetables or light chicken salad with roasted peppers, which transform this meat into really tasty and satisfying dishes. For example today, after simply boiling the chicken breast, I shredded it and quickly enriched it as if it were a rice salad and the result was greatly appreciated by both my husband and my very picky children. If you want to prepare this tasty chicken salad too, follow me in the kitchen — I’m sure it’ll win you over — but first I remind you to take a look at our collection of quick summer recipes and, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here)!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the boiled chicken salad
- 28 oz chicken breast
- 1 cup giardiniera (julienned)
- 9 oz Taggiasca olives (in oil, drained)
- 1 cup sweet corn (canned, drained)
- 7 oz mayonnaise
- to taste salt
- to taste parsley
Tools
- Pot
- Bowl
Preparation of the boiled chicken breast salad
For this recipe you can use leftover roasted chicken, grilled slices, or chicken breast (or chicken in general) that has already been boiled and chilled.
After boiling the chicken breast in lightly salted water — for a whole breast split in half about 35 minutes may be enough — drain it and let it cool. Once cold, shred it and put it in a large bowl. Add the giardiniera, the drained olives, chopped parsley, the drained corn and the mayonnaise. Mix and you’re done: our fresh and tasty boiled chicken breast salad is ready to be served.
The boiled chicken breast salad can be prepared in advance and kept in the refrigerator, well sealed in an airtight container, for 24 hours.
Notes and tips
You can replace the mayonnaise with Greek yogurt seasoned with salt, oil and lemon.
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