WARM CHICKEN SALAD
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A super simple recipe with maximum flavour from only a handful of ingredients. Even if you don’t typically like olives or dates, I’d encourage you to give this warm chicken salad a try. It really is delicious!

Bowl of warm chicken salad ready for serving.

This is another recipe inspired by a cafe lunch. I was unsure about ordering it but so glad that I did! The combination of sweet dates works so well with the salty olives and tangy sundried tomato dip. Even the cauliflower tastes good!

Keep this as a low carb meal or serve with some fresh crusty bread and butter.

 

PRINT RECIPE PDF
Bowl of warm chicken salad ready for serving.

WARM CHICKEN SALAD

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

This super simple recipe has maximum flavour with only a handful of ingredients. Even if you don’t typically like olives or dates, I’d encourage you to give this warm chicken salad a try. It really is delicious!

QUICK PRINT

Ingredients

WARM CHICKEN SALAD

  • 1/2 large cauliflower
  • 60 g pitted dates (2.1oz)
  • 50 g pitted black olives (1.8oz)
  • 600 g chicken tenderloins (1lb 5oz)
  • 3 Tbsp slivered almonds
  • 4 tsp olive oil, divided
  • 120 g baby spinach (4.2oz)
  • 1/2 cup chunky sundried tomato dip

Instructions

  1. PREPARE SALAD INGREDIENTS

    Cut cauliflower into small florets. Thinly slice dates and olives. Season chicken all over with salt and pepper.

  2. Heat a large frying pan on medium-high. Add almonds and cook for a couple of minutes, stirring, until toasted. Remove from pan and set aside.

  3. Heat 2 teaspoons oil in the pan, then add chicken. Cook for about 4 minutes each side, until browned and cooked through. Remove onto a board, cover with foil and leave to rest while you cook the cauliflower.

  4. Using the same frying pan, increase heat a little and add remaining 2 teaspoons oil. Add cauliflower and stir fry for 5 minutes, until tender and lightly charred.

  5. ASSEMBLE SALAD

    Combine cauliflower, dates, olives, spinach and sundried tomato dip in a large bowl. Gently toss until well combined.

  6. SERVE

    Divide salad between serving bowls. Top with chicken and a sprinkle of toasted almonds.

Recipe Notes

WINE MATCH: A Pinot Noir would work well.
GLUTEN-FREE OPTION: Check the dip is gluten-free.
INGREDIENT SWAPS / NOTES: If you really don’t like olives, you can leave them out. Otherwise I recommend sticking to the recipe (it’s a surprisingly good combination of flavours!).
BULK IT UP: Add some carbs by serving with fresh, crusty bread.
STORING AND REHEATING: Store individual portions in containers in the refrigerator. Reheat in the microwave (best warm rather than piping hot).

 

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