Chicken Salad with Arugula & Kalamata Olives
This is great example of a chicken recipe that is healthy, easy, quick and yet still a very comforting winter dish.
You can enjoy the chicken with some ciabatta bread and a glass of Pinot Noir or make a delicious salad with arugula leaves, a little more vinegar, a splash of olive oil and served it with a glass of white wine.
VIDEO INSTRUCTIONS:
Please find the full recipe below!
Chicken Salad with Arugula & Kalamata Olives
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
- 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
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