Chicken salad, with seasonal vegetables, olives, capers, pine nuts.

Today’s recipe is a flexible dish that can be prepared anytime of the year, not necessarily just summer. By switching the vegetables with ones that are available during the season you can adapt this salad for spring, fall and even winter. You can also use it as a way to upcycle any leftover chicken you might have knocking around the fridge!

500 gr chicken legs and thighs, de-boned
2 yellow and red bell peppers, cut julienne
8 green friggitelli peppers, cut julienne
1 tbsp celery leaves, finely chopped
50 gr celery stems, thinly sliced
40 gr pine nuts, toasted
40 gr raisins, soaked in water
40 gr desalted capers
60 gr pitted olives, halved
10 leaves of salad greens, sliced
80 gr spring onions, thinly sliced
8 nr cherry tomato, quartered
To taste: pumpkin seeds oil, apple vinegar, salt, pepper

Start by seasoning the chicken with salt and pepper and sear it in a frying pan with a teaspoon of olive oil. Don’t cook the chicken throughout the pan, let it finish cooking in an oven at 180°C for 10 min. When fully cooked let it cool down and slice it into thin strips and set aside. Sautee the bell peppers in a pan with olive oil, sprinkling a little bit of salt to season. Toss all vegetables both in a bowl and dress with pumpkin seeds oil, salt, pepper and a splash of vinegar, lastly add the meat and mix. Serve in a bowl and enjoy!