Chicken Salad with Cherry Tomatoes and Celery, here is a delicious recipe for a grilled chicken salad, fresh and tasty, perfect for a light lunch or a summer dinner!
It’s a balanced main dish, rich in proteins and fibers, that combines the flavor of grilled chicken with the freshness of vegetables and the delicate yet savory taste of Taggiasca olives.
If you have little time but don’t want to give up on a nutritious meal, this salad is ideal. The grilled chicken cooks quickly and the vegetables require minimal preparation. You can assemble it in a few minutes and it’s great to take to the office or beach, or even to a picnic.
For dressing, I used extra virgin olive oil, salt, and pepper, and a few tablespoons of mayonnaise that adds a note of creaminess and pairs perfectly with the freshness of the vegetables and the flavor of the chicken.
Perfect as a dinner saver, this recipe is also ideal for using up leftover chicken breast from other preparations, whether roasted, boiled, or grilled. It’s versatile, light, and lends itself to many variations.
The chicken salad is also great to prepare in advance and store in the refrigerator, perfect for lunch at the office or a quick dinner.
Let’s see together how to prepare theChicken Salad with Cherry Tomatoes and Celery. Prepare the ingredients, and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs chicken breast (sliced)
- 4 stalks celery
- 8 cherry tomatoes (or 10 – as desired)
- as needed Taggiasca olives
- 3.5 oz green beans
- as needed salt
- as needed pepper
- as needed extra virgin olive oil
- 3 tbsps mayonnaise
- as needed Grana Padano shavings
Tools
- 1 Frying Pan
Steps
First, grill the chicken slices on a hot grill or in a non-stick pan. Season them lightly with salt, pepper, a drizzle of extra virgin olive oil, and a sprinkle of thyme before cooking. Cook for about 5-7 minutes per side, or until golden and cooked through.
Once cooked, let them cool and then cut into strips. If more convenient, you can shred them by hand for a more rustic texture.
Meanwhile, wash and trim the green beans, then boil them in lightly salted water for about 7-10 minutes; they should be tender but still crunchy. Drain them and let them cool.
Wash the cherry tomatoes and cut them into pieces. Wash the celery stalks and slice them thinly.
In a large bowl, combine the grilled chicken strips, green beans, cherry tomatoes, and celery. Add the Taggiasca olives, halved (or whole if preferred).
Dress with extra virgin olive oil, salt, and pepper (if liked), and 3 tablespoons of mayonnaise for a creamier texture. Mix gently to distribute the dressing well and finally, add some Grana Padano shavings. Let the salad rest for at least 10-15 minutes in the refrigerator before serving, so the flavors meld and the salad is well chilled.
Here is the Chicken Salad with Cherry Tomatoes and Celery ready. Enjoy your meal!
Until the next recipe
Perfect as a dinner saver
It’s versatile, light, and lends itself to many variations.
Storage
You can store the Chicken Salad with Cherry Tomatoes and Celery in the fridge for 1-2 days, in an airtight container.
Tips and Suggestions
– If you don’t have time to grill the chicken, you can use leftover roasted or boiled chicken, shredding or cutting it into pieces.
– To make the salad even richer, you can add hard-boiled eggs, thinly sliced red onion (Tropea), julienned carrots, corn, diced cucumbers, or some chopped walnuts for a crunchy note.
– You can enrich the dressing with other fresh chopped herbs, like basil or parsley.
– For an extra touch: add croutons of toasted bread to the salad
– If you prefer a lighter option to mayonnaise, you can use light mayonnaise or mix the mayonnaise with a tablespoon of plain Greek yogurt.
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