Kalamata Chicken Salad

Hey, remember when I said I was going to be on the radio? Well, I was! Here’s the Real Talk San Diego recording if you wanna listen into some kick-butt local AM broadcasting action.

In this post I will teach you how to upgrade a classic — chicken salad!

This Mediterranean-inspired version of chicken salad looks fancy and makes a fantastic meal for a warm summer day.

Most of the ingredients are pre-made which means you get to spend less time cooking and more time EATING!

Kalamata Chicken Salad

1 lb. chicken thighs, lightly seasoned and grilled (or use any leftover chicken you have, just chopped roughly)
1 bag spinach (about 6 c.)
1/2 c. kalamata olives, roughly chopped
1/2 c. marinated artichoke hearts, roughly chopped
1/4 c. sun-dried tomatoes, sliced thinly
3 sprigs of parsley, leaves only chopped
2 Tbsp. capers
olive oil
red wine vinegar
salt and pepper to taste

1. In a large skillet, add about 1 Tbsp. olive oil over medium heat.
2. Sauté spinach until wilted, season with a bit of sea salt and pepper.
3. Roughly chop chicken and place in a medium bowl.
4. In the bowl, add artichoke, olive, tomato, parsley, and capers.
5. Toss with a drizzle of olive oil and red wine vinegar.
6. Add salt and pepper to taste.
7. Serve over wilted greens.