Chicken Salad with Arugula & Kalamata Olives

Name: Chicken Salad with Arugula & Kalamata Olives
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 kilogram boneless skinless chicken thigh fillets; 150 grams kalamata olives; 1 onion; 1 tablespoon rosemary; 1 tablespoon thyme; 2.5 teaspoons garlic; 4 anchovy fillets; 2.5 tablespoons extra virgin olive oil; 160 millilitres red wine vinegar; 160 millilitres white wine; ground pepper; sea salt flakes; 1-2 bunch arugula leaves

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4.9

273 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6 servings
Course
Main Course
Cuisine
International

Chicken Salad with Arugula & Kalamata Olives

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 kilogram boneless skinless chicken thigh fillets
150 grams kalamata olives
1 onion
1 tablespoon rosemary fresh, chopped
1 tablespoon thyme fresh, chopped
2.5 teaspoons garlic finely chopped
4 anchovy fillets chopped
2.5 tablespoons extra virgin olive oil
160 millilitres red wine vinegar
160 millilitres white wine
ground pepper
sea salt flakes
1-2 bunch arugula leaves

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Instructions

Trim the thigh fillets of excess fat and slice into 3 cm (1.5 inch) strips.
Remove the pits from the olives.
Heat the olive oil in a large heavy based fry pan over high heat.
Add the chicken, season with salt & pepper and sauté for 1-2 minutes.
Add the onion, anchovies, garlic and herbs.
Sauté for a further 2 minutes tossing or stirring occasionally.
Add the olives and sauté a further 2-3 minutes.
Add white wine to deglaze pan.
Reduce heat, cover and allow to simmer for 4-5 minutes.
Return heat to high.
Add vinegar and stir to combine.
Taste for seasoning and serve immediately with some ciabatta bread, some steamed or grilled vegetables, and a nice pinot noir.
As a lunch alternative you can serve it as a salad, as photographed. To do so:
Allow chicken to cool slightly and toss entire contents of pan with the arugula leaves.
Dress with a little more olive oil and red wine vinegar and enjoy with a slightly chilled pinot noir or a solid chardonnay.