Chicken salad with olives and artichokes

This Chicken salad with cherry tomatoes, olives and artichokes is not a traditional recipe of overcooked chicken drowning in mayo or dressing.

Generally chicken salad is boring and mostly over lubricated with dressing or mayonnaise, stuffed with fat chunks of tasteless tomato or other vegetables, and squeezed inside a sandwich or baguette.

This healthy chicken salad recipe has artichoke hearts and olives on a bed of spinach greens. The vinaigrette that the artichoke hearts and olives were steeped in give it a lovely sharp bite. This tanginess goes well with the mildness of the chicken and the sweetness of the cherry tomatoes and snack red pepper.

The sliced radishes and sweet snack peppers add a pop of color and crunch to this leftover roasted chicken salad recipes for dinner.

This basic recipe uses rotisserie roast chicken and can be customised to your heart’s content. If you like a bit of sweetness you can also make this chicken salad with grapes or apples. For something more substantial you can add pasta for a macaroni chicken salad or you can make the salad with chicken and avocado.

For more healthy salad recipes check out the other recipes below:

• Ultimate Summer Salad
• Tricolor Quinoa Salad with pomegranate, walnuts and feta
• Crayfish salad with cherry tomatoes, olives and artichokes
• Citrus Salad with pistachios and pomegranate

Chicken salad with cherry tomatoes, olives and artichokes

Razena Schroeder

Roasted Chicken salad with cherry tomatoes, olives and artichokes served on a bed of baby spinach with radishes and sweet snack peppers for color.

5 from 5 votes

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine South African

Servings 1

Calories 584 kcal

Ingredients

  

1x2x3x

• 200 grams roasted chicken breast cubed, approximately 1 breast
• 250 ml baby spinach leaves approximately 1 cup
• 30 grams small radishes 2 thinly sliced
• 80 grams small artichoke hearts 2 whole, quartered
• 30 ml spring onion sliced
• 8 cherry tomatoes sliced in half if they are big
• 10 olives black and green mixed
• 1 small sweet snack pepper
• Salt and black pepper if required

Instructions

 

• Arrange the spinach leaves on the plate and top with the sliced radishes.
• Add the artichoke hearts (check if there is any of the fuzzy bits that need to removed).
• Scatter two thirds of the spring onions, cherry tomatoes, sweet pepper and olives over the salad.
• Arrange the chicken so you are assured of a bite with every mouthful.
• Scatter over the remainder of the spring onions, cherry tomatoes, sweet peppers and olives and serve.

Notes

I bought the artichoke hearts and olives from the antipasto counter at my supermarket deli. You could also used homemade or canned antipasto.

I did not add any additional seasoning and used a teaspoon of the oil from the olives and a squeeze of lemon to lightly coat the chicken and the salad. The artichokes and olives will have a vinegary bite and for me this was seasoning enough.

Nutrition

Serving: 1gCalories: 584kcalCarbohydrates: 24gProtein: 72gFat: 22gSaturated Fat: 3gCholesterol: 170mgSodium: 1318mgPotassium: 2345mgFiber: 10gSugar: 7gVitamin A: 26300IUVitamin C: 161.9mgCalcium: 352mgIron: 11mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword 30 minutes or less recipe, halaal recipes, simple recipe, summer recipe

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