Chicken Salad With Green Olives Recipes

MEDITERRANEAN CHICKEN SALAD RECIPE

Steps:

• In a large bowl, add the shredded chicken, feta cheese, black olives, bell pepper, red onion, and fresh basil. Mix until combined.
• In a small bowl, whisk together the mayonnaise, lemon juice, extra virgin olive oil, Dijon mustard, Italian seasoning, black pepper, and sea salt, until smooth.
• Pour the dressing over the chicken salad and mix together, until combined.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Marinate the onion in vinegar: Mix the minced onion with the vinegar in a bowl and set aside. This quick pickling will take the edge off of the onions.
• Poach the chicken: Bring 1 1/2 quarts of water to a boil and add about 2 tablespoons of salt. Cut the chicken breasts in half crosswise and place them in the water. Reduce the heat to low and let the chicken cook very gently, at barely a simmer, for 10-15 minutes, until just cooked through.
• Combine the other salad ingredients: While the chicken is cooking, mix the olive oil, capers, olives, chile flakes, and oregano in a large bowl.
• Dice or shred the chicken: When the chicken is done, place it on a cutting board to cool. Add the onions to the bowl with the olives. Once the chicken has cooled enough to handle, cut it into dice or shred it.

CLASSIC CHICKEN SALAD

Steps:

• Poach the chicken (skip if using already cooked chicken): Bring a pot with 2 quarts of well salted water (1 tablespoon salt) to a boil. Add the chicken breast (cut into large chunks) and return the water to a simmer. Then turn off the heat, and cover the pot. Let the chicken sit for 15 minutes (time it) or more while you prepare everything else.
• Make the dressing: Prepare the chicken salad dressing in a large bowl. Mix together the mayonnaise, preserves, and lemon juice. Taste for the proper balance of sweetness and acidity. The salad dressing should not be too sweet, nor too sour. Add more preserves or lemon juice until you have reached the balance you want. Add salt and pepper to taste.
• Mix in the chopped celery, bell pepper, olives, red onion, and apple
• Dice the chicken, mix with dressing and vegetables: Remove the chicken from the poaching water and dice it. (Or dice already cooked chicken if that is what you are using for this salad.) Mix it in with the dressing and vegetables.
• Add lettuce: At this point you can make ahead. When ready to serve, fold in the sliced and chopped iceberg lettuce.

VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING

Steps:

• Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
• Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
• Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
• Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
• Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON

Steps:

• Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

SKILLET CHICKEN WITH SILKY PEPPERS AND GREEN OLIVES

Steps:

• Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
• Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
• In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
• Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
• Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.

CHICKEN WITH GREEN OLIVES

Steps:

• Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
• Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
• Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.

CHICKEN SALAD WITH GREEN OLIVES

Steps:

• Combine Miracle Whip and mustard.
• Combine the rest of the ingredients except for the Chinese noodles. Add dressing and toss.
• Add noodles just before serving.

REFRESHING GRILLED CHICKEN SALAD

Steps:

• In a small bowl, combine the lime juice, honey, oil, salt and pepper. Pour 1/3 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining lime juice mixture for dressing., Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., In a large bowl, combine the salad greens, watermelon, blueberries and yellow pepper; add reserved dressing and toss to coat. Divide among four serving plates. Slice chicken; serve with salads. Sprinkle each serving with 4 teaspoons walnuts.,

GRILLED CHICKEN SALAD WITH GREEN BEANS, CAPERS AND OLIVES

Steps:

• Marinate the chicken: Season breasts on both sides with salt and pepper. Sprinkle with lemon zest, rosemary, garlic, olive oil and red pepper flakes. Smear seasoning on meat to coat well and leave at room temperature for 15 minutes. (You may season the meat up to 4 hours ahead and store covered in refrigerator.)
• Make the vinaigrette: In a small bowl, stir together lemon juice, garlic, mustard and capers. Whisk in olive oil and season to taste with salt and pepper.
• Make the olive paste: Chop olives roughly with a food processor. Transfer to a bowl and stir in garlic and olive oil. (May be prepared in advance; keeps 1 week, refrigerated.)
• Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool.
• Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch - you want it to brown gradually. Cook for 4 to 5 minutes on the skin side, until skin is golden. Flip the chicken and cook on the other side for 2 minutes or so, until firm to the touch when pressed with index finger. (If using skinless breasts, reduce cooking time to about 3 minutes per side.) Remove chicken to a platter and let rest for 10 minutes.
• To assemble salad: Put beans in a large bowl. Season with salt and pepper and dress with vinaigrette, coating well. Transfer beans to a large platter or individual plates. Cut breasts on an angle into 1/2-inch slices and lay on top. Quickly dab about 1 teaspoon olive paste on each breast and spread on meat with back of spoon. Surround with quartered egg and scattered olives, if using. Sprinkle with parsley and basil.

SAUTéED CHICKEN WITH GREEN OLIVES AND WHITE WINE

Steps:

• Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
• With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
• When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.