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Spicy Chicken Salad

Sunday afternoons in the fall often include a marathon of football games and a tasty lunch. Yesterday, the kitchen was filled with the smell of chicken as it roasted in the oven. I adapted the spicy tuna salad recipe in César into a spicy chicken salad. Although tuna creates an exceptional salad, my daughter is not a fan. If you prefer to prepare the salad with tuna, you should use a high quality tuna packed in olive oil. I served the salad on a bed of chopped romaine lettuce and radicchio with lemon vinaigrette and crackers.

Spicy Chicken Salad

(adapted from César: Recipes from a Tapas Bar by Oliver Said and James Melligren with Maggie Pond)

Serves 4

  • 12 ounces chicken breasts, cooked, cooled, and shredded
  • 10 green olives, pitted and sliced
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoons capers, drained
  • ¼ cup flat-leaf parsley, finely chopped
  • 2 teaspoons red chili flakes
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • kosher salt
  • black pepper, freshly ground

Place the shredded chicken in a large bowl. Add the olives, red onion, capers, parsley, chili flakes, olive oil, and lemon juice. Stir to combine and season with salt and pepper to taste.

 

spicychickensaladandolives

Spicy Chicken Salad | Olives

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Spicy Chicken Salad on French Roll

3 Comments

  1. john b

    M – I just finished dinner and your food art is making my mouth water. Can’t wait to try this one out…..Thanks!

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