Rainbow Chard and Chicken Salad

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20 min


30 min



Rainbow Chard and Chicken Salad

(Recipes by Irene Ngo; Produced by Aimee Nishitoba; Photography by Erik Putz; Food styling by Zeke Goodwin; Prop styling by Nicole Billark)

Take advantage of ultra fresh, in-season chard in its most tender form with this light and simple chicken salad


  • 1/3 cup olive oil
  • 1/4 cup sherry vinegar
  • 4 tsp maple syrup
  • 1 tbsp Dijon mustard
  • 2 tsp anchovy paste


  • 4 skinless, boneless chicken breasts
  • 1/4 tsp salt
  • 1 tbsp butter or olive oil
  • 1 tsp anchovy paste , (optional)
  • 1 small bunch rainbow swiss chard , leaves and stem chopped
  • 1 pint cherry tomatoes , halved
  • 4 radishes , thinly, sliced


  1. Dressing: Whisk oil with vinegar, maple syrup, Dijon and 2 tsp anchovy paste in a small bowl. Set aside.
  2. Salad: Sprinkle chicken with salt. Season with pepper.
  3. Melt butter in a large frying pan over medium-high. Add chicken. Cook for 3 min. Flip chicken, then reduce heat to medium-low. Cover and cook until no longer pink in the centre, about 4 min more.
  4. Add 1 tsp anchovy paste to pan. Stir until melted into butter. Spoon over chicken to coat well.
  5. Arrange chard, tomatoes and radishes on a platter. Slice chicken and arrange on salad. Drizzle dressing overtop.