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.