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Chicken salad

25 min


4 persons




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Chicken salad


  • 200 g chicken breast
  • ½ onion
  • 50 ml Borges balsamic vinegar
  • 2 teaspoons sugar
  • 1 head of frisée
  • 20 Borges green pitted olives
  • 100 g feta
  • A splash of Borges Character extra virgin olive oil
  • Salt and pepper
  • A pinch of fresh rosemary

For the vinaigrette

  • 80 ml Borges Character extra virgin olive oil
  • 20 ml Borges balsamic vinegar
  • 1 teaspoon mustard
  • A pinch of rosemary

Extra Virgin Character (Picual)

Balsamic Vinegar of Modena


Green pitted olives

Step by step

  1. Step 1

    Sauté the onion in a pan with a splash of extra virgin olive oil. When it starts to brown, add the balsamic vinegar and the sugar and stir. Cook the mixture over low heat until it forms a thick sauce. Set it aside. 

  2. Step 2

    Cook the diced chicken breast on a very hot griddle. Season with salt and pepper and add a pinch of fresh rosemary. 

  3. Step 3

    Combine the chopped frisée, the sliced olives and the diced feta in a bowl. 

  4. Step 4

    Add the chicken breast (warm or cooled, depending on your preference). 

  5. Step 5

    For the vinaigrette, mix all the ingredients together, pour it over the salad and toss. 

  6. Step 6

    Sprinkle the caramelized onion on top. 

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