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)
- 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.