Chicken and Olive Salad
4 servings
60 minutes
Chicken and olive salad is a refined dish of Italian cuisine that combines the freshness of greens, the tenderness of chicken meat, and the spiciness of olives. Its origin is linked to Mediterranean traditions where simple yet flavorful ingredients are used. The base of the recipe is arugula, which adds a slight bitterness, while avocado contributes a creamy texture. The dressing made from olive oil, lemon juice, mustard, and honey enriches the flavor with notes of sweetness and acidity. The salad is perfect for a light dinner or festive table, harmonizing well with white wine. Its ease of preparation makes it a versatile choice for any occasion. It not only delights the palate but also nourishes the body with beneficial substances, creating a sense of freshness and energy.
1
Cut the chicken meat into small pieces.
- Chicken breast: 300 g
2
Cut the cherry tomatoes in half.
- Cherry tomatoes: 200 g
3
Cut the avocado into cubes and drizzle with lemon juice (2 tbsp).
- Avocado: 2 pieces
- Lemon juice: 4 tablespoons
4
Chop the basil very finely
- Basil: 2 sprigs
5
Mix olive oil with the remaining lemon juice, mustard, honey, basil, and stir well.
- Olive oil: 4 tablespoons
- Lemon juice: 4 tablespoons
- Mustard: 0.5 teaspoon
- Honey: 0.5 teaspoon
- Basil: 2 sprigs
6
Place arugula, chicken, avocado, and tomatoes in a salad bowl or on plates, season with salt and black pepper, drizzle with most of the dressing, and gently mix.
- Arugula: 150 g
- Chicken breast: 300 g
- Avocado: 2 pieces
- Cherry tomatoes: 200 g
- Salt: pinch
- Ground black pepper: to taste
7
Top with olives and drizzle the salad with the remaining dressing.
- Pitted olives: 100 g