WARM CHICKEN SALAD
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!
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.
WARM CHICKEN SALAD
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!
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
PREPARE SALAD INGREDIENTS
Cut cauliflower into small florets. Thinly slice dates and olives. Season chicken all over with salt and pepper.
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.
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.
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.
ASSEMBLE SALAD
Combine cauliflower, dates, olives, spinach and sundried tomato dip in a large bowl. Gently toss until well combined.
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).
ALSO ON THE MENU
