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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.



Spicy Chicken Salad | Olives


Spicy Chicken Salad on French Roll


  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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