Chicken Salad
Serves 4 #STARFineFoods 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: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.
Cook the diced chicken breast on a very hot griddle. Season with salt and pepper and add a pinch of fresh rosemary.
Combine the chopped frisée, the sliced olives and the diced feta in a bowl.
Add the chicken breast (warm or cooled, depending on your preference).
For the vinaigrette, mix all the ingredients together, pour it over the salad and toss.
Sprinkle the caramelized onion on top.
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
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.
Cook the diced chicken breast on a very hot griddle. Season with salt and pepper and add a pinch of fresh rosemary.
Combine the chopped frisée, the sliced olives and the diced feta in a bowl.
Add the chicken breast (warm or cooled, depending on your preference).
For the vinaigrette, mix all the ingredients together, pour it over the salad and toss.
Sprinkle the caramelized onion on top.
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.
Cook the diced chicken breast on a very hot griddle. Season with salt and pepper and add a pinch of fresh rosemary.
Combine the chopped frisée, the sliced olives and the diced feta in a bowl.
Add the chicken breast (warm or cooled, depending on your preference).
For the vinaigrette, mix all the ingredients together, pour it over the salad and toss.
Sprinkle the caramelized onion on top.
Total Time: 25 minutes
Serves: 4
