Italian Chicken Salad is one of the first recipes I’ve ever made without following any recipe or fixed quantity: I just made it, as it came out, with the ingredients I had to hand at home. Since when I made it for the very first time, it has begun my strong point: I’m very proud 😛
Italian Chicken Salad is a recipe I usually begin to make as soon as summer arrives, every time there is one of those dinners where everybody brings something, they ask me to bring this dish, together with New York Cheesecake, and I’m always happy to make it 😀
Besides, among summer recipes, this is my mom and my sweetie’s favorite one, so I dedicate it to them 😉
Preparation Time: 20 min.
Cooking Time: 40 min.
Total Time: 1 hour + 1 hour in the fridge
Boil potatoes, then peel (still hot) and dice them.
Roast the chicken on a grill, cover with a lid and let cook for about 40 minutes.
Once ready, let cool down, then peel it, shred the meat into small pieces, and add some salt.
Julienne the carrots, rinse arugula, and put both on a platter.
Now place potatoes all around and chicken shreds onto the salad.
Drain the sweet corn, add it over the chicken. In the end, add the mayo.
Store in the fridge, covered with some plastic wrap. Serve it cold.
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