This is entirely the invention of my 8 year-old chef son. He was at home sick with a head cold. I was making potatoes and cookies (yes, I know, carbohydrate hell) and my son wanted to get in on the action. I planned to make a salad, and I was ready to make chicken. My son had other plans. He wanted to invent a new dish. He proceeded to direct me to chop the things you see below. I helped with quantities and gave minor instruction on how to sauté the onions and then the chicken breast. The end result is a tasty chopped salad, high on flavor, low on carbs. It has a nice crunch, and I like the addition of the green olives.
Chopped Chicken Salad (4 small servings)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely diced
- 1 large boneless chicken breast (3/4 lb)
- 2 tablespoons of chives,
- 2 stalks celery, finely diced
- 2 Persian cucumbers, peeled and finely diced
- ½ cup crimini mushrooms, finely diced
- 2 tablespoons cilantro, finely chopped
- 1 cup tomatoes, finely chopped
- ¼ cup pitted green olives, finely diced
- 1 teaspoon salt
Melt the butter and olive oil in a large sauté pan. Add onions and sauté them for five minutes on medium heat. Add the chicken breast and brown it until it is cooked through. Remove chicken from the pan and finely chop it. Mix all ingredients in a medium bowl. Taste for salt. When ready to serve, toss with a mild vinaigrette. We used the Everyday Salad Dressing from this blog.