Chicken salad with balsamic vinegar, olives and chickpeas

Discover the light recipe of chicken salad with balsamic vinegar, olives and chickpeas!

1 pack of AIA Chicken Thighs

1 white onion

2 red onions from Tropea

100 g of chickpeas

10 red cherry tomatoes

10 yellow cherry tomatoes

Taggia black olives

1 carrot

1 celery stalk

100 g of chicory (or valerian as an alternative)

Balsamic vinegar

1 bay leaf

1 sprig of rosemary

3 cloves

Extra virgin olive oil

Salt

Pepper

Description

If you are looking for a recipe that combines lightness with a distinctive taste, you must try the chicken salad with balsamic vinegar, olives and chickpeas, a complete and delicate dish, perfect for all those occasions when you want to stay in shape without giving up taste. This recipe is easy and quick to prepare and will be the perfect preparation to fill the lunch box to take to the office or to serve on the occasion of a dinner in the garden or on the terrace.

Here is the original recipe of the chicken salad with balsamic vinegar, olives and chickpeas!

Thighs

Procedure

Peel the white onion and cut it in half, then put it in the pressure cooker along with half a celery stalk, the peeled and halved carrot. Also add the bay leaf, the cloves, 2 glasses of water and a pinch of salt. Close the pressure cooker and as soon as it starts to whistle, lower the flame to a minimum and cook for 30 minutes. Turn off the heat and let it rest for 1 hour. In the meantime in a pan, sauté the chickpeas with a drizzle of oil and a sprig of rosemary.

Wash the cherry tomatoes and cut them in half, slice the celery and cut the chicory into strips. Combine in a salad bowl the chickpeas, the chicory, the tomatoes, the celery, the Tropea onion cut into rings and the Taggia olives.

Open the lid of the pressure cooker and add the AIA chicken thighs cut into chunks the rest of the ingredients. In a small bowl combine 3 tablespoons of extra virgin olive oil, a tablespoon of balsamic vinegar, a pinch of salt and a grind of pepper. Beat the mixture vigorously and when a sort of thick sauce has formed, dress your salad.

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