Are you tired of boring, bland chicken salads that leave you wanting more? Prepare to be amazed by this mouthwatering Chicken Salad with Peppadews and Olives – a culinary masterpiece that transforms ordinary ingredients into an extraordinary dining experience! This isn't just another chicken salad; it's a gourmet journey that combines tender, succulent chicken with the zesty kick of peppadews and the rich, briny essence of olives, creating a symphony of flavors that will revolutionize your lunch game.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup peppadews, chopped
- 1/2 cup olives, sliced
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Mixed greens for serving
Instructions
- Begin by ensuring your chicken is fully cooked and cooled. If using leftover chicken, shred it into bite-sized pieces using two forks or your hands, creating consistent, tender strands.
- Prepare the peppadews by carefully chopping them into small, uniform pieces. Remove any stems and seeds if necessary, ensuring a clean and precise cut.
- Slice the olives thinly, creating delicate rounds that will distribute evenly throughout the salad. Black or kalamata olives work particularly well in this recipe.
- In a large mixing bowl, combine the shredded chicken, chopped peppadews, and sliced olives. Gently mix the ingredients to distribute them evenly.
- In a separate small bowl, whisk together mayonnaise and Dijon mustard until smooth and well-combined. The mustard will add a tangy depth to the dressing.
- Pour the mayonnaise-mustard dressing over the chicken mixture. Fold the ingredients together carefully, ensuring every piece is coated with the creamy dressing.
- Season the salad with salt and freshly ground black pepper to taste. Mix thoroughly to distribute the seasonings.
- Cover the bowl and refrigerate for 15-20 minutes to allow the flavors to meld together and chill the salad.
- When ready to serve, arrange a bed of mixed greens on serving plates or in a large serving bowl.
- Spoon the chilled chicken salad over the mixed greens. Garnish with additional peppadews or olives if desired.
- Serve immediately, enjoying the blend of creamy chicken, tangy peppadews, and briny olives atop fresh, crisp greens.
Tips
- Temperature Matters: Always use completely cooled chicken to prevent the mayonnaise from breaking down and ensure the perfect creamy texture.
- Ingredient Prep is Key: Take time to chop peppadews and slice olives uniformly for a consistent bite and beautiful presentation.
- Flavor Intensification: Let the salad rest in the refrigerator for 15-20 minutes before serving. This allows the flavors to meld and intensify, creating a more complex taste profile.
- Customize Your Greens: While mixed greens work wonderfully, feel free to experiment with arugula, spinach, or butter lettuce for different flavor and texture experiences.
- Make-Ahead Magic: This salad can be prepared up to 24 hours in advance, making it perfect for meal prep or quick entertaining.
- Texture Tip: For added crunch, consider mixing in some toasted pine nuts or sliced almonds just before serving.
- Dressing Hack: For a lighter version, substitute half the mayonnaise with Greek yogurt for a tangier, lower-calorie option.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 25g
Fat: 17g
Saturated Fat: g
Cholesterol: 80mg
