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Chicken, olives, and sun-dried tomato on a bed of greens with a rich tuscan dressing.
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Tuscan Chicken Salad

A super simple and tasty salad with zesty dressing and Tuscan flavors. Gluten-free, Dairy-free, grain-free, and paleo.
Course Dinner, Lunch
Cuisine Italian
Keyword Tuscan Salad, Tuscan Chicken Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 259kcal
Author Jamie

Ingredients

Chicken + 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
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Salad

  • 6 cups fresh lettuce and spinach mixture
  • ¼ medium red onion sliced thinly
  • 20 pitted kalamata olives
  • optional: fresh basil leaves for garnish

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon mayonnaise
  • 1 ½ teaspoons apple cider vinegar
  • ½ teaspoon coconut aminos or soy sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon nutritional yeast
  • ¼ teaspoon salt
  • ¼ teaspoon dried crushed rosemary
  • ¼ teaspoons dried crushed thyme
  • ¼ teaspoons Dijon style mustard
  • 1 pinch ground black pepper 1 pinch = ⅛ teaspoon

Instructions

  • 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.
  • 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.
  • 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. 
  • 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 ¼ of the total dressing. Enjoy!

Notes

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

Nutrition

Calories: 259kcal | Carbohydrates: 6g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 450mg | Potassium: 827mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4365IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 2mg