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Chicken Salad with Arugula & Kalamata Olives

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

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

Ingredients

  • 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

Instructions

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

Notes