Lemon, chicken and olive salad

Lemon, chicken and olive salad

Ingredients (serves 4):

  • 3 chicken breast fillets, trimmed
  • 1 large lemon, sliced
  • 1 red onion, halved, thinly sliced
  • 100g pitted Kalamata olives, chopped (see note)
  • ½ cup basil leaves, roughly torn
  • Baby lettuce salad leaves, to serve



  1. Place chicken fillets in a saucepan and cover with cold water. Bring to the boil over medium-low heat. Cook for 8 to 10 minutes or until just cooked through.
  2. Remove from heat. Cover and set aside for at least 2 hours or until cooled to room temperature.
  3. Drain chicken, reserving ¼ cup poaching liquid. Shred chicken flesh.
  4. Cook lemon slices in a small saucepan of boiling water for 5 minutes or until soft. Drain.
  5. Dice lemon rind and flesh. Discard seeds.
  6. Combine chicken, reserved poaching liquid, lemon, onion, olives, basil and salad leaves in a large bowl. Season with salt and pepper.
  7. Serve.

Note: Choose olives in balsamic vinegar, not in oil. Olives in balsamic vinegar are lower in fat.

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