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