Chicken Salad with Black Olives and Tomato

Name: Chicken Salad with Black Olives and Tomato
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) cooked chicken breast and thigh meat, mixed, shredded into bite-size pieces (cooled to room temperature if warm); ¾ cup (115 g) Kalamata or other brined black olives, pitted, halved or left whole; 2 whole (300 g) ripe medium tomatoes, cored, seeded, and cut into ½-inch (1.3 cm) chunks; ¼ medium (50 g) red onion, finely diced; ¼ cup (15 g) fresh flat-leaf parsley, loosely packed, finely chopped; 2 tablespoon (10 g) fresh mint leaves, finely chopped (optional); 3 tablespoon (45 ml) fresh lemon juice; ¼ cup (60 ml) extra-virgin olive oil; 1 whole (5 g) garlic clove, minced, minced; ½ teaspoon (3 g) Dijon mustard; to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A light, bright Mediterranean chicken salad featuring tender shredded chicken, briny black olives, ripe tomatoes, and crisp red onion tossed in a simple lemon vinaigrette. Serve at room temperature as a main course salad or on crusty bread for sandwiches. Ready in 20 minutes.

Prep: 15 min
Cook: —
Wait: 5 min
Total: 20 min
Makes: 4 servings (about 2 cups each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ lb (680 g) cooked chicken breast and thigh meat, mixed, shredded into bite-size pieces (cooled to room temperature if warm)
¾ cup (115 g) Kalamata or other brined black olives, pitted, halved or left whole
2 whole (300 g) ripe medium tomatoes, cored, seeded, and cut into ½-inch (1.3 cm) chunks
¼ medium (50 g) red onion, finely diced
¼ cup (15 g) fresh flat-leaf parsley, loosely packed, finely chopped
2 tablespoon (10 g) fresh mint leaves, finely chopped (optional)
3 tablespoon (45 ml) fresh lemon juice
¼ cup (60 ml) extra-virgin olive oil
1 whole (5 g) garlic clove, minced, minced
½ teaspoon (3 g) Dijon mustard
to taste sea salt
to taste freshly ground black pepper

Equipment (6)

Cutting board
Chef's knife
Medium bowl
Small bowl
Whisk
Salad spoon or large spoon for tossing

Steps

Before you start

Use cooked chicken (rotisserie, leftover roasted, or poached)
Have all ingredients prepped and ready since assembly is quick
Use good-quality Kalamata or other brined black olives, not canned pizza-style

1
Make the vinaigrette
- In a small bowl, whisk together the lemon juice, minced garlic, and Dijon mustard.
- Let sit for 1 minute to allow the flavors to bloom.
- Add the olive oil in a slow stream while whisking constantly until the dressing is emulsified and uniform.
- Season with sea salt and freshly ground black pepper to taste.
- Set aside.
+ Show details− Hide details
Ready when: Dressing is smooth and emulsified, no separation visible
Tip: Whisk the lemon juice and mustard first—the acid and emulsifier help the oil incorporate smoothly without breaking
2
Prep the vegetables
- While the vinaigrette sits, prepare all the vegetables: halve or leave whole the black olives, cut the cored and seeded tomatoes into ½-inch (1.3 cm) chunks, finely dice the red onion, and finely chop the parsley and mint (if using).
- Having everything prepped ensures quick assembly and prevents any vegetables from oxidizing or wilting.
+ Show details− Hide details
Ready when: All vegetables are cut into uniform sizes and herbs are finely chopped
Tip: Seed the tomatoes by cutting them in half and gently squeezing out the watery center to prevent a soggy salad
3
Combine chicken and vegetables
- In a medium bowl, combine the shredded chicken, prepared black olives, tomato chunks, diced red onion, and chopped parsley (and mint if using).
- Toss gently with a salad spoon to distribute the ingredients evenly without breaking up the chicken pieces.
+ Show details− Hide details
Ready when: All ingredients are evenly mixed and visible throughout
Tip: Toss gently to keep the chicken shreds intact and the salad from looking shredded or mushy
4
Dress and rest
- Pour the vinaigrette over the chicken and vegetable mixture.
- Gently toss until all ingredients are evenly coated with dressing.
- Allow the salad to rest at room temperature for 5 minutes so the flavors meld and the chicken absorbs some of the vinaigrette.
+ Show details− Hide details
Ready when: All pieces are glistening with dressing and flavors have developed
Tip: Don't dress the salad more than 30 minutes ahead or the tomatoes will release too much liquid and dilute the vinaigrette

Good to know

Tips

Buy a rotisserie chicken from the grocery store and shred it yourself—it's faster than poaching and adds good flavor
Seed the tomatoes by cutting them in half and gently squeezing out the watery center. This prevents the salad from becoming soggy
For the best flavor, make the vinaigrette fresh just before serving rather than making it ahead. The lemon juice will keep the salad bright and fresh-tasting
Serve on a bed of crisp greens, stuffed into pita bread, or on toasted crusty bread for different meal options

Storage & reheating

Store covered in the refrigerator for up to 3 days. The flavor and texture are best served at room temperature. To serve cold, remove from the fridge 15 minutes before serving and retoss gently to redistribute any separated dressing.

Substitutions

Kalamata or other brined black olives, pitted → green Castelvetrano olives or a mix of green and black. Green olives will be slightly less briny and have a buttery note instead of the deeper, peppery flavor of Kalamata
fresh mint leaves → fresh basil or oregano. Basil adds a sweet, licorice note; oregano brings earthiness. Both complement the Mediterranean profile beautifully
fresh lemon juice → white wine vinegar (use 2 tablespoons plus 1 tablespoon water). Vinegar provides similar acidity and brightness but with a sharper edge; adjust the amount to taste
cooked chicken breast and thigh meat, mixed → canned chickpeas (drained and rinsed) for a vegetarian version. Use the same weight (680 g); the texture will be firmer and the salad will have a nutty flavor