Roast Chicken Salad

The roast chicken salad is a practical and delicious dish that is well suited as a light meal or a rich appetizer. Here I propose an Italian version of the dish, with a Mediterranean touch.

Ingredients

• 200 grams of roast chicken (fresh or leftover)
• 150 grams of mixed salad greens (lettuce, arugula, baby spinach)
• 10 cherry tomatoes
• 1 small red onion
• Taggiasca or Gaeta olives, to taste
• 2 tablespoons of salted capers (rinsed)
• Salt and pepper to taste
• Extra virgin olive oil
• Balsamic vinegar or lemon juice

Preparation

1. Start by cutting the roast chicken into strips or cubes, depending on your preference.
2. Wash the mixed salad greens and dry them well. Place them in a large bowl where you will assemble the salad.
3. Cut the cherry tomatoes in half and thinly slice the red onion.
4. Add the chicken, cherry tomatoes, onion, olives, and capers to the salad greens.
5. Season with salt, pepper, a drizzle of extra virgin olive oil, and a touch of balsamic vinegar or lemon juice to add a bit of acidity.
6. Gently toss to ensure all ingredients are evenly flavored.

Before serving, let the salad rest for a few minutes so that the flavors blend well together. If desired, you can further enrich the salad with shavings of Parmigiano-Reggiano or with croutons to add crunch.

Curiosity

The roast chicken salad is a versatile dish that allows you to creatively reuse leftover chicken. In every region of Italy, you will find variations on the same theme, with the addition of local ingredients that vary season to season, such as marinated artichoke hearts in spring or pomegranate seeds in autumn.