To make a filling main dish for a midweek dinner, zucchini and onion are sautéed with crispy pancetta and served with tomato-basil rice.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 1 cup sliced black olives
- 1 cup finely chopped sun-dried tomatoes in olive oil
- 1 teaspoon dried thyme
- 2 egg yolks
- 1 cup olive oil
- 2 teaspoons minced garlic
- 1 teaspoon lemon juice, or to taste
- 1 pinch salt, or to taste
Instructions
- Place chicken breasts into a saucepan with enough water to cover them. Bring to a boil, then cover, and simmer for about 20 minutes, or until cooked through. Drain, and set aside to cool.
- While the chicken is poaching, whisk together egg yolks and garlic until light colored. Whisk in olive oil in a thin stream until fully incorporated. Flavor with lemon juice and salt to taste. This is the aioli sauce.
- Shred or cut chicken into small pieces, and place in a salad bowl. Toss with the olives, sun-dried tomatoes, and thyme. Stir in 3/4 cup of the aioli until everything is evenly coated. Taste and adjust seasoning if desired. Refrigerate, or serve immediately. Make a pleased groaning sound as you eat it.
Nutrition Facts
| Calories | 732 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 168 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 10 g |
| Sodium | 463 mg |
| Sugars | 0 g |
| Fat | 65 g |
| Unsaturated Fat | 0 g |
Reviews
I had a bit of chicken left over from a Costco rotisserie that I picked up earlier this week, and decided to give this recipe a try. I have to say, that I was quite surprised! I made half a recipe, and used a Mediterranean black olive (not the black olives you get in a can), and the flavors really worked! I had this for lunch, served on toast. I have a feeling it’s going to taste even better tomorrow, after sitting in the fridge overnight. Thanks for sharing the recipe!
This recipie was AMAZING! I made it for lunch today with Rosemary Bread. (also from this site) I thought that the flavors would blend perfectly and I wasn’t disappointed.
absolutely the worst recipe I’ve ever done. usually the recipes I’ve tried have all been pretty good.
Wonderful change from plain old chicken salad. I never follow a recipe exactly and I added a few things to this one and it was excellent. I’ve made it 3 times in 5 days and it’s been eaten on sandwiches, as a side dish and mixed with pasta.
WHILE MAKING THIS SALAD,I DID NOT THINK IT WAS GOING TO TASTE THAT GOOD,BUT I MUST CONFESS ALL THE INGREDIENTS AND FLAVORS BLEND TOGETHER VERY WELL. TASTES GREAT! USED IT FOR SANDWICHES.
We can’t get enough of it.
this was very flavorful, and it’s nice to find a chicken salad recipe that doesn’t use mayo