Chicken salad with olive oil dressing

Chicken salad with olive oil dressing

Meet my favorite salad. The salad I make at least three times per week for dinner, and never get sick of it.

It’s one of those delicious, easy, throw together salads that everyone likes. Usually, I serve it with some extra side dish and I always change the recipe a bit and use seasonal veggies.  The best side dishes to serve with this chicken salad are basmati rice, fresh baguette or baked potatoes.

chicken salad 2

Chicken breasts are super easy to make, so I’m not going to write a lot about it. But I’d like to share with you my hack to cooking a perfect steak. For me, a good quality kitchen thermometer is a must-have. I always measure the internal temperature of my cooked meat to make sure that it’s not raw. The ideal temperature for “pan-roasted” chicken breasts is 165° Fahrenheit (75° Celsius). Safe cooking temperatures for meat vary according to the type of meat and also to its method of preparation. To sum up, a meat thermometer is a good investment. It can ensure you that your meat is perfectly done but also safe to eat.

chicken salad collage 1

chicken salad collage 2


Serves 2

  • 10.6-14.1 oz / 300-400 g boneless, skinless chicken breasts
  • sea salt and freshly ground black pepper
  • smoked or sweet or hot paprika (use what you prefer)
  • 3 garlic cloves
  • olive oil


  • 4 handfuls of greens (I used baby spinach)
  • 6 radishes
  • 3 carrots
  • 10 cherry tomatoes
  • 1 small red onion


  • 2 tbsp olive oil
  • 2 tbsp running honey
  • 1 tbsp lemon juice
  • sea salt and freshly ground black pepper


  1. To make the dressing, whisk together olive oil, honey and lemon juice in a small bowl. Season with salt and pepper. Set aside.
  2. Wash and cut up vegetables into smaller pieces. Mix them all together in a big bowl.
  3. Cut the chicken breasts into same sized pieces. Season them with paprika, salt and black pepper.
  4. Heat a splash of olive oil into a pan over a low heat. Once hot, place the chicken breasts on the pan and cook a couple of minutes. Then turn the chicken, smash garlic cloves with a knife (you don’t have to peel them) and add them into a pan. Cook until golden and cooked through. Leave to rest for a couple of minutes, then slice the chicken into strips.
  5. Serve the salad and chicken strips on the plates and pour the dressing over.

chicken salad 1

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