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Tuscan Chicken Salad

Close up overhead shot of the Tuscan Chicken Salad.

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5 from 6 reviews

A super simple and tasty salad with zesty dressing and Tuscan flavors. Gluten-free, Dairy-free, grain-free, and paleo.

Ingredients

Units Scale

Chicken and marinade

  • 1 pound chicken breast or tenders, cut into bite-sized pieces
  • 1 shallot, sliced thinly
  • 3 rounded tablespoons chopped sun-dried tomatoes packed in oil, plus more if desired
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Salad

  • 4 servings fresh lettuce and spinach mixture
  • 1/4 medium red onion, sliced thinly
  • 20 pitted kalamata olives
  • optional: fresh basil leaves for garnish

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon mayonnaise
  • 1 1/2 teaspoons apple cider vinegar
  • 1/2 teaspoon coconut aminos or soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon nutritional yeast
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried crushed rosemary
  • 1/4 teaspoons dried crushed thyme
  • 1/4 teaspoons Dijon style mustard
  • 1 pinch ground black pepper (1 pinch = 1/8 teaspoon)

Instructions

1. Combine chicken and marinade. Mix together well and set aside. The longer you let it sit, the more flavorful the chicken is. Sometimes I set it up the night before cooking, and sometimes I make it right away.

2. After marinading, add the chicken mixture to a skillet on medium heat. Cook, stirring on occasion, for 7-10 minutes, until chicken pieces are cooked through.

3. Assemble the bed of greens. Add thinly sliced red onions and about 5 kalamata olives per plate. Distribute the cooked chicken and sun-dried tomatoes on top. Add extra sun-dried tomatoes if desired. 

4. Add all dressing ingredients to a jar and shake. Alternatively, you can whisk them together in a bowl. Divide the dressing amongst the plates -- each plate receives 1/4 of the total dressing. Enjoy!

Notes

This salad tastes wonderful when the chicken is warm after cooking, or cooled the second day.