Chicken Salad is one of the best-known salads in the States and around the world. They usually make it by using chicken leftovers and enrich it with hard-boiled eggs, lettuce, celery, and some dressing sauce, like mayo or mustard. The difference with our version is chicken preparation. In this recipe chicken is boiled and result tender, fragrant and tasty.
If you want to bring a Chicken Salad onto your tables, try my version and let me know what you think about it.
Well, I leave you to the recipe and go to make a cake for Elisa: tomorrow is St. Elisa’s day, and she has asked me for a sort of mission impossible, I don’t know if I can do it, we’ll see 😉
Come back later, as today I’ll post another recipe! Kisses!
1/2 head of lettuce
6 cherry tomatoes
extra-virgin olive oil
dressing sauce or buy prozac mayonnaise
Preparation Time: 20 min Straterra online buying
Cooking Time: 30 min
Total Time: 50 min + 1 hour in the fridge
Put in a small saucepan: chicken thighs (with the skin on), onion and carrot in pieces, herbs, stock cube, and enough water to cover the meat.
Let boil for about 20 minutes, then drain away the stock and let brown the meat, in the same saucepan, for a dozen minutes.
Meanwhile, make a hard-boiled egg, by boiling it for 8 minutes.
Once the meat is ready, let it cool down for a while. Then discard the skin, bone thighs and cut meat in pieces or shreds.
Wash and dry lettuce, cut it into stripes and place in a salad bowl.
Put over it carrot, grated with a coarse grater, and tomatoes cut in 4 pieces.
Season with oil and sale.
At last, add meat, egg cut in 4, and some dressing sauce, and refrigerate for 1 hour before serving.
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