Store leftovers in an airtight container in the fridge for up to 2 days; freezing is not recommended as the greens and dressing won’t hold up.
Italian Chicken Salad
Servings: people
This easy Italian chicken salad is light, fresh, and full of bold Mediterranean flavors—perfect for summer lunches, dinners, or picnics.
Ingredients
- 2 chicken breasts boneless, skinless + 2 tablespoons olive oil if cooking it on a skillet.
- 4 cups arugula or baby spinach
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- ¼ cup olives Taggiasche, Gaeta, Castelvetrano, or Kalamata
- ⅓ cup Parmigiano Reggiano
- 2 tablespoons balsamic glaze optional for drizzling
For the Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice and zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt + freshly ground black pepper, to taste
Instructions
- Season 2 chicken breasts with olive oil, salt, and pepper. Cook using your preferred method until the internal temp reaches 165°F (74°C).Skillet: Cook 5–10 min per side.Grill: Medium-high heat. Grill 5–10 min per side.Air Fryer: 375°F (190°C) for 15–18 min, flip halfway.Oven: 400°F (200°C) for 20–22 min. Rest 5 min, slice or shred.
- Make the Dressing: Whisk together ¼ cup extra virgin olive oil, 3 tablespoons lemon juice and lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon honey, ½ teaspoon salt, and some black pepper in a small bowl or jar.
- Assemble the Salad: In a large bowl or serving platter, combine 4 cups arugula, 1 cup cherry tomatoes (halved), cooked chicken, 1 small red onion (thinly sliced), ¼ cup olives, ⅓ cup Parmigiano Reggiano.When ready to serve, drizzle with dressing and toss gently just before serving. Drizzle with 2 tablespoons balsamic glaze and enjoy with crusty bread.
Notes
SUBSTITUTIONS
- Chicken: Substitute rotisserie chicken.
- Arugula: Swap with spinach or mixed greens.
- Tomatoes: Cherry, grape, or chopped heirlooms.
- Parmigiano: Grana Padano or Pecorino work too.
- Olives: Taggiasche, Gaeta, or any briny kind.
- EVOO: Use good-quality—it matters.
- Lemon: Fresh juice + zest = bright flavor.
- Mustard: Dijon or whole grain.
- Honey: Or maple syrup, if preferred.
- Balsamic glaze: Optional, but adds sweetness and shine.
- Rest the chicken after cooking: 5–10 minutes = juicy and tender.
- Use great olive oil: It’s the star of the dressing.
- Dress last-minute: Arugula wilts fast—toss just before serving.
- Play with olives: Taggiasche, Gaeta, or any briny type.
- Shave the Parm: Not grated—big shavings = great texture.
- Serve with bread: Crusty or sourdough = perfect pairing.
- Picnic tip: Keep dressing separate and toss when ready.
