Chicken salad with olives and mozzarella
Ingredients
- Ingredients
- 500 grams skinless Chicken breasts
- salt
- freshly ground peppers
- olive oil
- 500 grams mixed Cherry tomatoes
- 250 grams Ciabatta
- 2 Tbsps balsamic vinegar
- 1 Tbsp brown sugar
- 75 grams Mayonnaise
- 140 grams Natural yogurt
- 2 Tbsps jarred Olive tapenade
- 1 Tbsp lemon juice
- 6 Tbsps black, pitted Olives
- 150 grams green Lettuce
- Dukkah (for serving)
Preparation steps
Preheat the grill.
Rinse and pat dry the meat. Season salt and pepper and drizzle with 2 tablespoons of oil. Grill until golden brown. Reduce the heat and let the meat cook until done. Set aside and let cool.
Rinse the tomatoes and pat dry. Cut the bread into slices. Transfer the bread and the tomatoes to an oiled baking sheet. Drizzle the tomatoes with oil and vinegar. Sprinkle with brown sugar and bake in an oven preheated to 175°C (approximately 350°F) until the bread and tomatoes are golden brown, about 15 - 20 minutes. Remove and let cool lukewarm.
Slice the chicken into strips.
Cut the bread into strips.
Rinse the lettuce, trim and spin dry.
For the dressing, stir together the yogurt, mayonnaise and tapenade. Season with salt, pepper and lemon juice. Arrange the chicken, bread, tomatoes and olives on a salad place. Drizzle with dressing. Dust with Dukkah before serving.