I’ve created a large chicken salad as a main dish, although you could use ham or turkey. You can make the salad earlier in the day and then toss through the dressing just before serving.
CHICKEN, ARTICHOKE AND OLIVE SALAD RECIPEServes 6-8
2 Tbsp olive oil1 red onion, sliced1 Tbsp balsamic vinegar1 Tbsp brown sugar3 cups cooked pasta (I used orecchiette)2-3 cups rocket leaves150g marinated artichokes (reserve 2 Tbsp juice)½ cup green olives600g roasted chicken, cut into piecesSalt and pepper to season50g shaved parmesan to serve
Dressing2 Tbsp reserved juice of artichokesZest and juice of 1 lemon½ cup garlic aioli
1. 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.
2. Into a large bowl place the pasta, rocket, artichokes, olives, onions, chicken, salt and pepper.
3. 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.
