Chicken salad with olives and artichokes

Chicken salad with cherry tomatoes, 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.

Chicken salad with cherry tomatoes, olives and artichokes

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:


Chicken salad with cherry tomatoes, olives and artichokes

Chicken salad with cherry tomatoes, olives and artichokes

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
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine South African
Servings 1
Calories 584 kcal


  • 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


  • 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.


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.


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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  • Reply
    February 19, 2016 at 12:32 am

    A salad so colorful and flavorful would probably be overwhelmed by a different dressing. I love the simplicity of the oil and lemon juice.

    • Reply
      Razena Schroeder
      February 19, 2016 at 11:16 pm

      I tend to steer clear of salad dressings for the most part as I find that they often overwhelm the actual beautiful salad greens. This light dressing is my alternative 🙂

  • Reply
    Helen @ Fuss Free Flavours
    November 30, 2015 at 7:52 pm

    What a lovely and healthy salad that is still satisfying. I love artichoke hearts!

    • Reply
      Razena Schroeder
      December 1, 2015 at 8:39 am

      Thank you 🙂 These artichoke hearts were so lovely as they had been steeping in vinaigrette.

  • Reply
    Paige @ Where Latin Meets Lagniappe
    November 27, 2015 at 3:18 pm

    What a lovely salad! I love all the olives, and I can only imagine how delicious they taste with the chicken!

    • Reply
      Razena Schroeder
      November 28, 2015 at 9:15 pm

      Thank you. The olives and artichokes provided a lovely contrasting flavor.

  • Reply
    Manila Spoon (Abigail)
    November 24, 2015 at 1:58 am

    Wow! This salad is not only pretty, it’s bursting with fresh and delicious flavors!

    • Reply
      Razena Schroeder
      November 24, 2015 at 8:26 am

      Thank you for the kind words. It was very tasty too 🙂

  • Reply
    November 22, 2015 at 6:23 am

    The colours here make it so appetizing – great way get more veggies into the diet!

    • Reply
      Razena Schroeder
      November 22, 2015 at 8:09 am

      You can never have too much vegetables, especially if they are tasty and add some color and flavor 🙂

  • Reply
    Ali @ Home & Plate
    November 20, 2015 at 5:25 am

    This is such a colorful and healthy looking salad. This is right up my alley. Love it and imagine it tastes fabulous.

    • Reply
      Razena Schroeder
      November 20, 2015 at 9:15 pm

      It was delicious, thank you. I hope you try it during Summer.

  • Reply
    November 20, 2015 at 4:28 am

    So colourful and delicious looking. I had more Cherry Tomatoes than I could use this year in my garden. I wish I would have found this recipe a few months ago. I’m going to save it for next summer Thanks for sharing ?

    • Reply
      Razena Schroeder
      November 20, 2015 at 9:14 pm

      You are most welcome. I hope you managed to can or freeze some of those tomatoes for winter 🙂

  • Reply
    November 20, 2015 at 1:26 am

    This looks delicious!! I don’t find chicken salad boring at all & I always am looking for a different one. Will be making this soon!! Pinned

    • Reply
      Razena Schroeder
      November 20, 2015 at 1:47 am

      Thank you. I find that using chicken breasts roasted on the bone makes for a very moist chicken salad 🙂

  • Reply
    Bonnie Kaull
    November 20, 2015 at 1:26 am

    Any excuse to have artichoke for lunch…I’m in!

    • Reply
      Razena Schroeder
      November 20, 2015 at 1:46 am

      These artichokes were so yummy! The vinaigrette they’d been in made them so lovely and tangy.

  • Reply
    Kelly Lloyd
    November 20, 2015 at 1:24 am

    This looks delicious! Will be attempting this Saturday! Loving the snack peppers!

    • Reply
      Razena Schroeder
      November 20, 2015 at 1:45 am

      Thank you. Those snack peppers are seriously delicious!

  • Reply
    Kylee @ Kylee Cooks
    November 20, 2015 at 1:18 am

    Whoa – that looks seriously amazing. I love new riffs on old (and boring) staples!

    • Reply
      Razena Schroeder
      November 20, 2015 at 1:44 am

      Thank you. I love chicken salad and this was the healthy alternative 🙂

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