Recipe for Life: Caramelized Onion and Roasted Chicken Salad

Recipe for Life

Chicken salad means different things to different people. You can find it on the menu at the local deli, often dressed with mayo and scooped between sandwich bread, just as easily as it will appear on the menu in high-end restaurants, often with exotic ingredients like truffles and macadamia nuts. Irena Stein’s chicken salad is a light yet still satisfying meal that looks as beautiful as it tastes.


 Roasted Chicken:
  • 18 oz (1 kg) chicken
  • ½ cup (120 mL) fresh basil or cilantro, thinly sliced or chopped
  • ½ cup (120 mL) fresh parsley, chopped
  • 1 garlic clove, minced
  • Olive oil
  • Thyme and rosemary
Caramelized Onions:
  • 1 ½ large onion
  • 3 Tablespoons (45 mL) olive oil
  • 3 Tablespoons (45 mL) butter
  • Salt and pepper
  • Splash of balsamic vinegar
  • 1 teaspoon (5 mL) sugar
Salad Base:
  • 6 cups (900 g) tender lettuce
  • ¾ cup (110 g) currants
  • 4 medium potatoes
  • 6 oz (169 g) haricots verts
  • 1 large red pepper
  • Balsamic vinaigrette, plus ¾ teaspoon (3.7 mL) of sugar


Make a paste with herbs, garlic, salt, pepper, thyme, rosemary and olive oil. Massage the chicken with it and roast it. Cool at room temperature and shred it.

Cut the onion into thin slices. Melt olive oil and butter in a frying pan. Sauté the onions until golden and add salt, pepper, a dash of balsamic vinegar, a teaspoon (5 mL) of sugar. Stir mixture for 1 minute. Let cool.

Wash and cut the potatoes into small cubes, without removing the skin. Add a little olive oil, salt, pepper and a dash of balsamic. Roast at 350 degrees Fahrenheit (177 degrees Celsius) until golden.

Remove the ends of the haricots verts, and steam or cook in boiling water for 3 minutes. You want to keep them crunchy. Drain and place in iced water to stop the cooking and so they remain bright green.

Slice the red pepper into thin slices. Chop the basil and the parsley

To assemble:

Mix the chicken, caramelized onions, red peppers, haricots verts, herbs, potatoes and currants. Slowly add the balsamic vinaigrette, to taste.

Arrange a circle of lettuce on the plate and spoon a generous portion of the chicken and vegetable mix onto the center of it. Garnish with more basil on the top. Enjoy!

Serves 5 – 6 people.