Chicken salad with radishes and olives, a fresh and definitely easy dish that can be prepared in just a few minutes. Ideal for the hottest days when we don’t like to stay in front of the stove for too long. With this recipe, it will take about ten minutes of cooking, as everything will depend on the thickness of the chicken strips. Be sure to cook them over high heat without lowering it, to prevent them from becoming tough. For a successful recipe, follow my instructions carefully. I haven’t specified the type of lettuce to use because you can choose the one you prefer, just like the amount of balsamic vinegar, which is entirely personal. You can also vary the nuts and seeds I’ve suggested, as the important thing is to make this salad rich, turning it into a complete dish.
If you enjoy summer salads, don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz chicken strips
- 5 cups salad greens
- 1 large cucumber
- 3 tbsp pitted Taggiasca olives
- 6 medium radishes
- 6 tbsp extra virgin olive oil
- to taste balsamic vinegar
- to taste dried or fresh oregano
- to taste salt
Tools
- 1 Pan non-stick
- 1 Paper towel
- 1 Bowl
Preparation
Remove the chicken strips from the refrigerator and once at room temperature, pat them with paper towels to remove all moisture. Put two tablespoons of extra virgin olive oil in the non-stick pan and sauté the chicken over high heat until browned (if you lower the heat, it will boil and become tough), it will take about 5-10 minutes depending on the thickness of the meat. Once cooked, season with salt and let it cool.
After thoroughly washing the vegetables, chop the salad, slice the cucumber without peeling it directly into the salad bowl, cut the radishes into rounds, and also add the pitted Taggiasca olives.
Now let’s prepare our dressing: put the salt, 4 tablespoons of extra virgin olive oil, and balsamic vinegar in a jar with a tight seal and shake to emulsify the ingredients well.
Pour the salad into the bowl, add the meat, pour the dressing on top, and finish with pieces of walnut kernels and pumpkin seeds to taste.
After mixing the salad, you can serve it in the bowl or on a serving plate.
Serve our Chicken Salad with Radishes and Olives cold, but not before sprinkling with a handful of dried or fresh oregano.
Tips
The chicken salad would keep in the fridge for at least three days, but I don’t recommend it because the vegetable part would lose a lot of its texture.
However, you can prepare all the ingredients in advance to assemble it at the last moment, but store them in airtight containers, preferably glass or ceramic.
This way, they won’t absorb flavors and odors from other foods stored in the refrigerator.
