Chicken salad (13)
Instructions
Pour into a pan 100 cl of water; Add the bouquet garni of herbs, washed and tied with a wire, wine, a pinch of salt and bring to a boil.
Lower the heat, add the chicken breast and let it cook washed, moderate focus, for twenty minutes; leave it to drain, allow to cool and cut into slices.
Meanwhile clean the lettuce, wash it and dry it gently; wash the celery and cut into small pieces; wash the tomatoes and divide them in half or into wedges.
In a small bowl mix the vinegar with a pinch of salt and pepper, add the oil and beat the ingredients lightly with a fork.
Arrange the salad on plates, sprinkle the slices of chicken breast, tomatoes, olives, celery, capers and toss with the oil and vinegar sauce.
Ingredients and dosing for 4 persons
- 1 chicken breast 300 g
- 200 g of soncino salad
- 3 tablespoons of dry white wine
- 10 cl of olive oil extra virgin
- 2 tablespoons of white wine vinegar
- 1 heart of white celery
- 20 g of capers
- 50 g of pitted black olives
- 200 g of cherry tomatoes
- 1 bunch of herbs (parsley, thyme, marjoram, bay leaf)
- 2 pinches of salt
- 1 pinch of pepper