Chicken, artichoke and olive salad

Name: Chicken, artichoke and olive salad
Yield: 6
Ingredients: 2 Tbsp Olive oil; 1 Red onion, sliced; 1 Tbsp Balsamic vinegar; 1 Tbsp Brown sugar; 3 cups Orecchiette, or other cooked pasta (Main); 2 cups Rocket leaves, use up to 3 cups as desired (Main); 150 g Artichokes, marinated; reserve 2 Tbsp of the juice (Main); ½ cup Green olives; 600 g Roasted chickens, cut into pieces (Main); 50 g Shaved parmesan, to serve; 2 Tbsp Juices, reserved from the artichokes; 1 Lemon, zest and juice only; ½ cup Aioli

for 6 people

Babiche Martens

Angela Casley

Food writer for Viva

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You can make the salad earlier in the day and then toss through the dressing just before serving.

Ingredients

2 Tbsp	Olive oil
1	Red onion, sliced
1 Tbsp	Balsamic vinegar
1 Tbsp	Brown sugar
3 cups	Orecchiette, or other cooked pasta (Main)
2 cups	Rocket leaves, use up to 3 cups as desired (Main)
150 g	Artichokes, marinated; reserve 2 Tbsp of the juice (Main)
½ cup	Green olives
600 g	Roasted chickens, cut into pieces (Main)
50 g	Shaved parmesan, to serve

Dressing

2 Tbsp	Juices, reserved from the artichokes
1	Lemon, zest and juice only
½ cup	Aioli

Directions

Heat the oil in a small frying pan. Add the onions and cook for 20 minutes until super soft. Add the balsamic and brown sugar and continue to cook for 10 minutes until slightly caramelised.
Into a large bowl place the pasta, rocket, artichokes, olives, onions, chicken, salt and pepper.
To make the dressing place the artichoke juice, lemon and aioli in a bowl and combine well. Toss through the salad and serve topped with shaved parmesan.