Chicken Salad with Arugula & Kalamata Olives
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
International
Chicken Salad with Arugula & Kalamata Olives
Description
Chicken Salad with Arugula & Kalamata Olives features boneless skinless chicken thigh slices cooked in olive oil before adding onion, anchovies, garlic, rosemary, and thyme for depth of flavor. Kalamata olives add a briny contrast, while white wine deglazes the pan, and a splash of red wine vinegar brightens the dish. Once cooked, the mix can be served immediately with bread or vegetables, or tossed with fresh arugula to serve as a salad. The combination of herbs, anchovies, and olives results in a savory, slightly sharp profile balanced by the tender chicken and lively greens.
The cooking steps ensure the chicken remains moist with a quick saute and gentle simmer. The fresh herbs and bright vinegar keep the salad vibrant. Serving ideas include pairing the warm salad with ciabatta and pinot noir, or tossing it with arugula and a little extra olive oil and vinegar for a refreshing lunch option.
The recipe provides flexibility to enjoy it warm or cold and notes the use of fresh rosemary and thyme for authentic flavor. Adjust seasoning after cooking to maintain balance. The salad makes for a satisfying dish that highlights Mediterranean ingredients.
Ingredients
- 1 kilogram chicken thigh fillets boneless skinless
- 150 grams kalamata olives
- 1 onion
- 1 tablespoon rosemary fresh, chopped
- 1 tablespoon thyme fresh, chopped
- 2.5 teaspoons garlic finely chopped
- 4 anchovy fillet chopped
- 2.5 tablespoons extra virgin olive oil
- 160 millilitres red wine vinegar
- 160 millilitres white wine
- black pepper ground
- sea salt flakes
- 1-2 arugula bunch, leaves
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.
Notes
User Reviews
Overall Rating
4.9
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