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Chicken Salad

Chicken Salad

Chicken Salad

4

25 minutes

Ingredients

  • 2 cups cooked chicken breast
  • ½ onion
  • 1/4 cup of balsamic vinegar
  • 2 teaspoons sugar
  • 1 head of frisée
  • 20 STAR pimiento stuffed olives
  • ¼ cup of feta
  • A splash of STAR Robust Extra Virgin Olive Oil
  • Salt and pepper
  • A pinch of fresh rosemary
  • =====
  • For the vinaigrette:
  • 1/3 cup of STAR Robust Extra Virgin Olive Oil
  • 1 teaspoon STAR balsamic vinegar
  • 1 teaspoon mustard
  • A pinch of rosemary

Instructions

  • 1.
    Sauté the onion in a pan with a splash of Robust EVOO. When it starts to brown, add the balsamic vinegar and the sugar and stir. Cook the mixture over low heat until it forms a thick sauce. Set it aside.
  • 2.
    Cook the diced chicken breast on a very hot griddle. Season with salt and pepper and add a pinch of fresh rosemary.
  • 3.
    Combine the chopped frisée, the sliced olives and the diced feta in a bowl.
  • 4.
    Add the chicken breast (warm or cooled, depending on your preference).
  • 5.
    For the vinaigrette, mix all the ingredients together, pour it over the salad and toss.
  • 6.
    Sprinkle the caramelized onion on top.

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