Olive and Rosemary Chicken Salad
Ingredients
- 1lb. chicken breasts or chicken breasts and thighs
- 3 sprigs fresh rosemary
- 3 cloves smashed garlic
- 1 bay leaf
- 4-5 peppercorns
- 3-4 cups chicken broth
- 1/2-2/3 cup good quality mayonnaise
- 1-1 1/2 cups sliced California Ripe Black Olives
- 1-2 teaspoons fresh chopped rosemary
- 1 rib celery, diced
- 1/2 cup diced red onion
- 2 scallions, thinly sliced
- 1/2 - 1 cup shredded cheddar cheese
- Squeeze of lemon juice
- Salt and pepper to taste
- Chopped fresh chives for garnish
Directions
- Add chicken, rosemary sprigs, garlic and bay leaf to a pot. Fill it with chicken broth just until it covers the chicken.
- Heat the broth over medium heat until it just barely simmers. Let the broth simmer slowly for about 15 minutes or until the chicken breasts have reached 165F internal temperature.
- Take the pot off the heat and transfer the chicken to a platter and let them cool.
- Once the chicken is cool, dice or shred the chicken into bite sized pieces and then place it in a large bowl.
- Season the chicken with a little salt and pepper and then toss with the mayonnaise, celery, onion, scallions, fresh rosemary and cheddar cheese. Add a squeeze of lemon and then fold in the olives. Adjust salt and pepper to your tastes.
- Transfer to a platter lined with butter lettuce leaves and serve with toast points, crostini or as tea sandwiches. Or you can just eat it out of a bowl like my family.
