Olive and Rosemary Chicken Salad

Olive and Rosemary Chicken Salad


It’s not unusual for me to open a can of California Ripe Olives with the intent of using them in a recipe and then a few minutes later half the can of olives is missing.  My family and I just cannot keep our hands out of the olive can.

Olives have always been a staple in my house. I often reach for a can of California Ripe Olives when I want a quick snack or when I want to add a little extra flavor to a recipe. Olives make my meals seem a bit more special, while adding color and texture to my recipes.


  • 1lb. chicken breasts or chicken breasts and thighs
  • 3 sprigs fresh rosemary
  • 3 cloves smashed garlic
  • 1 bay leaf
  • 4-5 peppercorns
  • 3-4 cups chicken broth
  • 1/2-2/3 cup good quality mayonnaise
  • 1-1 1/2 cups sliced California Ripe Black Olives
  • 1-2 teaspoons fresh chopped rosemary
  • 1 rib celery, diced
  • 1/2 cup diced red onion
  • 2 scallions, thinly sliced
  • 1/2 - 1 cup shredded cheddar cheese
  • Squeeze of lemon juice
  • Salt and pepper to taste
  • Chopped fresh chives for garnish
Read the whole recipe on Karista's Kitchen