Olive and Rosemary Chicken Salad


  • 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


  1. Add chicken, rosemary sprigs, garlic and bay leaf to a pot. Fill it with chicken broth just until it covers the chicken.
  2. 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.
  3. Take the pot off the heat and transfer the chicken to a platter and let them cool.
  4. Once the chicken is cool, dice or shred the chicken into bite sized pieces and then place it in a large bowl.
  5. 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.
  6. 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.


Recipe by:

Recipe courtesy of Karista Bennett