All recipes
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.
