Chicken Salad with Olive Oil and Fresh Herbs

Chicken Salad with Olive Oil and Fresh Herbs is a versatile and delicious dish that can be enjoyed in various ways. Whether you use roasted, grilled, or poached chicken, or even leftover chicken, this salad is a great way to repurpose poultry into a flavorful meal. If you prefer, you can even substitute the chicken with salmon, tuna, or shrimp. Serve it on its own, on top of greens, cooked pasta or grains, or use it as a filling for sandwiches. The options are endless.

MAKES: 4 to 6 servings

TIME: 45 minutes; 20 minutes with cooked chicken

INGREDIENTS:

• 1 pound shredded or cubed roasted, grilled, or poached chicken meat
• 3 tablespoons chopped shallot or red onion
• 1/4 cup chopped pitted black olives
• 1 tablespoon grated lemon zest
• 3 tablespoons freshly squeezed lemon juice, plus more to taste
• 1/4 cup extra virgin olive oil, plus more to taste
• 1/2 cup chopped mixed fresh herbs, such as chives, parsley, chervil, dill, and/or basil
• Salt and freshly ground black pepper
• 4 to 6 cups torn assorted greens (optional)

INSTRUCTIONS:

1. In a bowl, combine the shredded or cubed chicken, shallot or red onion, black olives, and grated lemon zest. Mix well. If desired, you can refrigerate the salad, covered, for up to a day. If refrigerated, allow it to sit at room temperature for about 15 minutes before proceeding to remove the chill.
2. Drizzle the lemon juice and extra virgin olive oil over the chicken mixture. Sprinkle in the chopped fresh herbs, salt, and pepper. Mix again to ensure all the ingredients are evenly coated and combined.
3. Taste the salad and adjust the seasoning according to your preference. Add more lemon juice or olive oil if desired.
4. To serve, you have multiple options:

• Enjoy the chicken salad as it is, without any additional components.
• Arrange the torn assorted greens on individual plates or a serving platter and top them with the chicken salad.
• Use the chicken salad as a topping for cooked pasta or grains, creating a satisfying and flavorful meal.
• Spread the chicken salad between slices of bread to make delicious sandwiches.

VARIATIONS:

• Traditional Chicken Salad with Mayo: Instead of the black olives, use Dijon mustard. Substitute mayonnaise for the olive oil (you can make your own mayo using the provided reference). Optionally, keep the herbs or replace them with 1 cup of chopped celery. Add sliced almonds or chopped walnuts or pecans for added texture and flavor.
• Lobster Salad: Omit the black olives and substitute mayonnaise for the olive oil (homemade mayo works well). Reduce the quantity of herbs to 1 tablespoon and chop them finely. Try using tarragon, as it pairs well with lobster.

Chicken Salad with Olive Oil and Fresh Herbs is a versatile and flavorful dish that can be customized to suit your preferences. Whether using roasted, grilled, or poached chicken, or even repurposing leftovers, this salad offers a delicious way to enjoy poultry. The combination of shallots, olives, lemon zest, and fresh herbs creates a harmonious blend of flavors that complements the chicken perfectly. Serve it on its own, as a topping for greens, pasta, or grains, or use it as a filling for sandwiches. Embrace the versatility of this recipe and let your creativity shine through as you explore different variations and additions. Enjoy this delightful salad as a light and satisfying meal option any time of the year.