Gambas Al Ajillo Chicken Salad with Garlic Oil

Name: Gambas Al Ajillo Chicken Salad with Garlic Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry; 8 clove (40 g) garlic cloves, thinly sliced; ½ cup (120 ml) extra-virgin olive oil; ¼ tsp (½ g) red pepper flakes; 1 whole (100 g) fresh lemon, cut into 2 halves; to taste sea salt; to taste freshly ground black pepper; ½ cup (20 g) fresh flat-leaf parsley, roughly chopped; 3 oz (85 g) crusty bread, cut into ½-inch (1.25 cm) cubes; 1 Tbsp (14 g) unsalted butter

From the MyKitchenBank Kitchen

A warm Spanish-inspired chicken salad that borrows the vibrant garlic-oil technique from gambas al ajillo. Tender chicken breast is tossed with a generous garlic-infused olive oil, finished with fresh parsley, lemon juice, and crispy bread cubes for texture. Served warm or at room temperature, it's elegant enough for a light dinner yet simple enough for a weeknight meal.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (about 1½ cups per person)

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Steps

Before you start

Pat chicken breasts dry with paper towels so they brown well
Have all ingredients measured and prepped before you start cooking
Use good-quality extra-virgin olive oil for the best garlic oil flavor

1
Make the garlic oil
- In a small saucepan over medium-low heat, warm ½ cup (120 ml) of olive oil with the 8 sliced garlic cloves and ¼ tsp red pepper flakes.
- Stir occasionally and let the garlic soften and infuse the oil for 8–10 minutes.
- You want the garlic to be pale golden and fragrant but not browned.
- Watch carefully so it doesn't scorch.
- Once ready, remove from heat and let cool slightly.
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Ready when: Garlic is pale golden and fragrant; oil is infused
Tip: Keep the heat low to gently infuse the oil without burning the garlic, which would make it bitter.
2
Season and sear the chickenOven 165°F / 75°C
- Season both sides of the 1.5 lb (680 g) chicken breasts generously with sea salt and freshly ground black pepper.
- Heat a 12-inch (30 cm) skillet over medium-high heat.
- Once hot, add the chicken and sear for 6–7 minutes on the first side without moving them, until golden brown.
- Flip and sear the other side for another 6–7 minutes.
- The chicken should reach an internal temperature of 165°F (74°C).
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Ready when: Chicken reaches 165°F (74°C) internal temperature; exterior is golden brown
Tip: Don't move the chicken once it hits the pan—let it develop a golden crust before flipping, which keeps the meat moist.
3
Rest and cut the chicken
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
- This allows the juices to redistribute, keeping the meat tender.
- After resting, cut each breast into ½-inch (1.25 cm) thick slices or bite-sized chunks, depending on your preference.
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Ready when: Chicken is rested and easily cuts into slices
Tip: Resting prevents the meat from drying out when you cut it, and makes for more tender, juicy pieces.
4
Toast the bread cubes
- In the same skillet over medium heat, melt 1 Tbsp (14 g) unsalted butter.
- Add the 3 oz (85 g) of bread cubes and toss frequently for 4–5 minutes until golden and crispy on all sides.
- Season lightly with salt and pepper.
- Transfer to a plate.
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Ready when: Bread cubes are golden brown and crispy
Tip: Stir the cubes often so they brown evenly on all sides and don't burn on one side.
5
Assemble the salad
- In a large mixing bowl, combine the sliced chicken, toasted bread cubes, and the reserved garlic oil (including the softened garlic pieces).
- Add the juice of both lemon halves.
- Gently toss everything together until the chicken and bread are well coated.
- Add the ½ cup (20 g) chopped fresh parsley and toss again.
- Taste and adjust seasoning with additional salt and pepper if needed.
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Ready when: All components are evenly coated and mixed
Tip: Toss gently so the bread cubes don't get crushed and the chicken doesn't shred.
6
Serve warm or at room temperature
- Divide the salad among four plates or shallow bowls.
- The salad is best served warm, right after assembly, or let it cool to room temperature for about 10 minutes.
- The warm garlic oil will coat the chicken and bread beautifully, and the lemon brightens every bite.
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Ready when: Salad is plated and ready to eat
Tip: If it sits more than 20 minutes, the bread may soften; serve promptly for the best texture contrast.

Good to know

Tips

For extra garlic flavor, don't strain out the soft garlic pieces from the oil—they're the best part and are mild and sweet after gentle cooking.
This salad pairs beautifully with a crisp white wine like Albariño or Vermentino, staying true to Spanish tradition.
If you prefer more heat, increase the red pepper flakes to ½ tsp, or add a fresh red chili sliced into the garlic oil.
This recipe easily doubles for entertaining; just give the garlic oil a few extra minutes to infuse all the flavor.

Make ahead

You can prepare the garlic oil up to 2 days ahead and store it in a covered container in the refrigerator. Reheat gently before tossing with the chicken. Cook the chicken and bread cubes up to 4 hours ahead and store separately; reheat the chicken gently in a 300°F (150°C) oven for 5 minutes before assembling.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The bread will soften over time as it absorbs the oil and chicken juices. To reheat, warm gently in a 300°F (150°C) oven for 5–7 minutes, or enjoy at room temperature. The salad does not freeze well because the bread loses its texture.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs (use 2 lb / 900 g). Thighs stay more moist and have a richer flavor; increase cooking time by 2–3 minutes per side.
fresh flat-leaf parsley → fresh cilantro or dill. Cilantro adds a bright, peppery note; dill brings herbal earthiness. Use the same amount.
crusty bread → toasted croutons or even crispy bacon pieces. Croutons save a step; bacon adds smokiness and salty crunch.
fresh lemon → fresh lime or sherry vinegar (1 Tbsp / 15 ml). Lime adds a tropical zing; vinegar brings deeper acidity and works especially well with Spanish flavors.