American Southwest Chicken Salad with Asian Wasabi and Mediterranean Olives

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A Southwest-inspired chicken salad with a kick of wasabi and briny olives for an unexpected twist. This american-inspired salads ready in about 40 minutes pairs chicken breast, mixed greens, wasabi into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 chicken breast
• 4 cups mixed greens
• 1 tsp wasabi
• 1/2 cup kalamata olives
• 1 cup grape tomatoes
• 2 tbsp olive oil

Instructions

1. Step 1: Preheat a grill or grill pan to 180°C (350°F). Season both sides of the chicken breasts with salt and pepper. Place on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 74°C (165°F) and the skin is golden brown and crispy. Tip: Use a meat thermometer to avoid overcooking, which can make the chicken dry.
2. Step 2: Transfer the chicken to a cutting board and let rest for 5 minutes. Slice into 1/2-inch thick strips, then set aside. Tip: Resting allows juices to redistribute, keeping the meat tender.
3. Step 3: In a small bowl, whisk together 1 tsp wasabi, 2 tbsp olive oil, and 1 tbsp freshly squeezed lime juice until the wasabi is fully incorporated and the mixture is smooth. Tip: Adjust wasabi to taste—start with less and add more if desired, as it can be intense.
4. Step 4: In a large mixing bowl, add 4 cups mixed greens, sliced chicken, 1/2 cup kalamata olives, and 1 cup grape tomatoes. Pour the wasabi dressing over the salad and toss gently with tongs until the ingredients are evenly coated and the greens are slightly wilted but still crisp. Tip: Avoid over-tossing to prevent the greens from becoming soggy.
5. Step 5: Divide the salad into 4 serving bowls or plates. Garnish with additional olives if desired and serve immediately. Tip: For extra flavor, sprinkle a pinch of sea salt or a drizzle of olive oil just before serving.