Chicken Salad with Green Olives
This is an excellent tasting salad with just chicken, green olives, celery, and spring onions with a mustard mayo dressing. I made this on 20 Aug 2018, very well liked by the family. This is a 2 for 1 recipe, we are going to cook the chicken and make broth at the same time for use in other recipes. And the chicken we are going to use, thighs, which are very flavorful. The cook and passive times are based on making the broth and getting some nice juicy chicken as well.
Ingredients
- 3 cups chicken thighs, cooked and chopped, 8 was perfect
- 1 cup celery, diced
- 1 cup green olives with pimento, sliced
- ½ cup spring onion, sliced
- ⅔ cup mayo
- 2 teaspoons olive juice, from the jar
- 2 teaspoons lemon or lime juice
- 1 teaspoon Dijon mustard
- 1 teaspoon celery seed, optional
- black pepper, as desired
To make the Broth
- 8 chicken thighs, bone in and skin on
- 1 bunch spring onion, chopped
- 1 bunch fresh coriander, chopped
- palmful black peppercorns
- water, as needed
Instructions
To cook the Chicken and make Broth
- Now I have a lot of time on my hands and put a lot of care into what I make. So for this I started with 8 fresh chicken thighs, bone in and skin on.
- For the broth, I went with what I had on hand, a bunch of spring onions and a bunch of cilantro. Chop those and add to the pot with the chicken. Add a palmful of black peppercorns. (You can certainly use trinity if you desire.)
- I needed 2 quarts of broth for another recipe, so I added 2 1/2 quarts of water to the pot. Bring the pot to a boil, then reduce heat to a simmer. Simmer for an hour and check the chicken, cut a thigh in half, it will be cooked through and tender.
- Remove the pot from the heat and set aside to cool to room temperature, leaving the chicken in the broth. can take a few hours to cool. This is the important step for juicy chicken. After a few hours when the broth has cooled, remove the chicken. Remove the skin and bones from the chicken, your hands work perfect for this. Chop the chicken. Strain the broth and place that in the fridge for another recipe.
For the Salad
- In a bowl, whisk together the mayo, mustard, olive juice, lemon or lime juice, and the celery seed. Taste and season with black pepper as desired.
- Add the chopped chicken to a large mixing bowl,
- Add the celery, spring onion, and most of the dressing to the chicken.
- Gently mix to coat everything, add the rest of the dressing as needed until everything is coated well but not dripping in dressing.
- Now gently fold in the olives and mix until they are distributed and lightly coated with dressing.
- Cover and place in the fridge for several hours before serving with crackers. Enjoy.
Notes
Low cost per serving.
Variant: 1. Use 3 cans of chicken (10 oz / 283 g each), drained, in place of cooking the chicken from scratch.