Don’t be afraid of a whole fish and don’t be afraid if the skin comes off a bit when you are turning it over. Invest in a fish spatula and it will make a world of difference. I used an amazing blend of high quality olives (with pits!) but feel free to use whichever olives you like best. If you don’t like whole fish or don’t want to deal with the bones, you can make this dish with fish filet, just cook it for half the time and add only half the amount of water.
This salad is a full meal, filled with protein, calcium, whole wheat carbs and so much more. Feel free to play around with the raw ingredients and to leave out the olives or bean sprouts if you wish!
I know that grilling onions seems like an extra step, but I promise it’s worth it and is so quick! I like to make double the amount and have for future salads, eggs, sandwiches or pastas.
Chicken on the bone is much juicier than boneless – so even if you don’t typically love chicken on the bone, or you think it doesn’t look as nice- try it once and you will be shocked at how few leftovers there will be!