Recipe by Mel Savino
"My Italian husband adores this chicken salad with black olives. It's best made with plenty of fresh herbs! Fabulous served on a romaine lettuce bed with tomato wedges."
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minced fresh oregano
minced fresh basil
minced fresh rosemary
salt and cracked black pepper to taste
cooked boneless chicken breast halves, diced
1 (10 ounce) can
large pitted black olives, drained and sliced thin
This was good, but it needed something more... I cut the recipe down and still used more herbs and onion than called for. This would've been nice w/ a splash of lemon juice added or a nice drizzle of evoo at the end, or both! All in all, it was good for something different. Thanks for sharing. :)
I absolutely loved my own adapted version of "Savino's Herb and Olive Chicken Salad." I tripled the fresh herbs and onion because we like highly-seasoned food in our home. I also used freshly-ground 4-pepper blend. I used olives from the Italian delicatessen in my neighborhood, which happened to be packed with some sun-dried tomatoes and garlic-stuffed green olives, so I threw in some of those too. My own adapted version of this recipe looked really beautiful with flecks of red (sun-dried tomatoes), black (olives), and green (fresh herbs and garlic-stuffed green olives) against a pale beige background (chicken breast). I will definitely make this again and again. Thank you Mel Savino for sharing your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Savino's Herb and Olive Chicken Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 683
** Calories from Fat: 411
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