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Italian Chicken Salad

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A fresh and flavorful Italian-inspired chicken salad with arugula, cherry tomatoes, olives, and a zesty lemon dressing.

Ingredients

Protein

  • 2 pieces chicken breasts (boneless, skinless) (Use olive oil if cooking on skillet)

Vegetables & Greens

  • 4 cups arugula (or baby spinach)
  • 1 cup cherry tomatoes (halved)
  • 1 small red onion (thinly sliced)
  • ¼ cup olives (Taggiasche, Gaeta, Castelvetrano, or Kalamata)

Dairy & Cheese

  • ⅓ cup Parmigiano Reggiano

Dressing & Condiments

  • 2 tablespoons balsamic glaze (optional for drizzling)
  • ¼ cup extra virgin olive oil
  • 3 tablespoons lemon juice (and zest)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon salt (plus black pepper to taste)

Instructions 

  • Season chicken with olive oil, salt, and pepper; cook until internal temp reaches 165°F (74°C). Rest and slice or shred.
  • Whisk together olive oil, lemon juice and zest, Dijon mustard, honey, salt, and pepper to make the dressing.
  • Combine arugula, cherry tomatoes, cooked chicken, red onion, olives, and Parmigiano in a large bowl. Toss with dressing.
  • Drizzle with balsamic glaze before serving. Serve with crusty bread.

Notes

Use fresh ingredients for best flavor. Adjust dressing to taste.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Italian
Keyword: chicken