This post may contain affiliate links, which means I earn a small commission if you purchase something I recommend - at no additional cost to you! Thank you for supporting this blog!
This chicken salad is one of our summer favorites. It’s simple but packed with fresh flavor. We love to use herbs and tomatoes from our garden, make this at the beginning of the week and eat it in so many different ways. You can add cold pasta and make it a pasta salad. You can add it to greens with an extra drizzle of olive oil and balsamic for a salad. You can also add a tomato, mozzarella ball, chicken, and basil leaf to a skewer and serve them as a kabob. It’s delicious all the ways!
Chicken Salad
Course: Sides, SaladsIngredients
1-2 boneless, skinless chicken breasts
1/2 small onion, chopped
3/4 tsp garlic pepper
10 oz cherry tomatoes, halved
8 oz mozzarella pearls
2 Tbsp grated Parmigiano cheese
2 Tbsp fresh basil, chopped
1 tsp fresh parsley, chopped
Salt and pepper to taste
Olive oil
Directions
- Dice raw chicken into small pieces.
- Sauté in a medium frying pan with garlic pepper for 1-2 minutes.ng on humidity.
- Add chopped onion and cook until chicken is no longer pink.
- Remove the chicken and onion from the pan to start cooling.
- Meanwhile, place tomatoes and mozzarella in a large bowl and season with salt and pepper and a drizzle of olive oil. Toss to combine.
- Add fresh chopped basil, parsley, and Parmigiano and toss together.
- Once the chicken is completely cooled, add to the mixture along with another generous drizzle of olive oil. Mix well and place in the fridge for a couple hours.
- Serve as is, as kabobs, over greens, or add pasta.
Notes
Unable to locate Global Block : 9024
From Our Kitchen To Yours
Roots of Sicily is our family cookbook featuring 167 authentic Sicilian recipes passed down through generations. Purchase your hard-back copy today.
Check Out Our Non-Toxic Cutting Boards
