Chicken and Bean Salad with Olive Salsa
This flavourful and simple salad is the perfect way to use up leftover roast chicken – topped generously with tangy and salty olive salsa, this is a firm favourite of mine.
Delightfully complex in flavour, yet simple to make, this is one of my favourite salads.
If you’re a fan of roast chicken, this is such a fun way to use up leftovers, rather than just popping them into the usual sandwich.
This salad gets the bulk of its flavour, tang and moreishness from the zesty lemon and yoghurt dressing that sits at the base of the salad. It’s then further enhanced by the addition of a scrumptious olive salsa! The addition of crunchy sourdough croutons is the finishing flourish on an absolutely addictive dish. Just try not to love it!
As an added bonus, this salad takes no time at all to throw together. You’ll need under 10 minutes of active prep time and 9 ingredients. It can also be adapted as a gluten-free or vegan dish!
If these flavour combinations sound delicious to you, you may want to give my ultra crispy chicken thigh with olive salsa a try. It’s crispy chicken turned up to an eleven!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. You can also view the video here. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Simply substitute the sourdough croutons in your chicken salad with some made from gluten-free bread.
Can I make this vegan?
You could definitely do a vegan-friendly version of this using seitan strips, tofu or jackfruit. Simply substitute equal amounts of vegan protein for the chicken, and use a nice tangy coconut yoghurt in place of the dairy-based yoghurt in the base of the salad.
Chicken and Bean Salad with Olive Salsa
- Total Time: < 10 Minutes
- Yield: 2 - 3 Servings
Description
This flavourful, delicious and simple salad is the perfect way to use up leftover roast chicken. Top generously with tangy and salty olive salsa and enjoy! Find the cook-along video here.
Ingredients
Chicken and Bean Salad
- 300g roasted shredded chicken
- 200g green beans, topped and tailed
- 200g kale, stems removed
- 120g yoghurt
- lemon
Croutons
- 100g sourdough, torn into chunks
- 20ml oil
- salt and pepper
Olive Salsa
- 100g pitted and chopped green olives
- 2 cloves of garlic
- zest of 2 lemons
- 20g parsley, finely chopped
- 30ml olive oil
Instructions
Croutons
- Cut the crusts off the bread and create roughly 1-inch squares by tearing the bread, rather than slicing.
- Toss the chunks in oil and place them either in the air fryer or oven.
- Cook the croutons at 180 degrees C in the air fryer for 4 minutes until golden, or 190 degrees C in the oven for 4-5 minutes until golden.
Easy olive salsa
- To make the olive salsa, add the grated garlic to a bowl and pour over the lemon juice. Next add the lemon zest, parsley, diced green olives and olive oil.
- Mix to combine and season to taste with salt and pepper.
To assemble the chicken salad
- Start by blanching and refreshing the beans and kale.
- Mix together the yoghurt, lemon juice and seasoning to form the base of the salad.
- Shred the roast chicken and mix with the green beans.
- Pile the chicken and green bean mixture on top of the yoghurt. Top liberally with olive salsa and croutons, and enjoy!
- Prep Time: < 10 Minutes
- Category: Salad
- Method: Air Fryer
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1
- Calories: 733.73kcal
- Sugar: 10.84g
- Sodium: 1193.56mg
- Fat: 47.92g
- Saturated Fat: 9.84g
- Unsaturated Fat: 35.01g
- Trans Fat: 0.1g
- Carbohydrates: 49.82g
- Fiber: 9.7g
- Protein: 31.91g
- Cholesterol: 81.26mg
