I never use ingredients that are already made things, but this recipe was inspired by having really high quality jam from a winery. Often people go places, and buy really beautiful jams and then wonder what else they can do with them besides putting it on toast. So here you go!
This salad is so refreshing and takes 10 minutes to make from start to finish. If you are serving it right away, you can skip the step of making the salad dressing in a jar and make it in the bottom of the salad bowl. Whisk well and add the rest of the ingredients.
I love the crunchiness of this recipe! Feel free to grill the chicken instead of searing in a pan for an even better flavor and prettier display! If you don’t like olives feel free to leave them out, and add dates instead or in addition!
This dish can be made in advance, but is best to add the fresh herbs right before serving it! If you use pargiot for this recipe it will be juicier and easier to reheat!
If you are making the Indian chummus with this meal, make a double batch of onions and use half for the chummus and half for this salad to save time
