Pair the chicken salad with a still, dry, and light white wine, such as Chardonnay or a classic Verdicchio.
Lombard-style chicken salad
You can depart from tradition and prepare Lombard-style chicken salad with other meats, like leftover veal roast.
Chef Danilo Angè
Difficulty: easy
Method: 10
Cooking: 90
Chef Danilo Angè
Difficulty: easy
Method: 10
Cooking: 90
Method
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01 / Prepare the broth
Cut onion into halves and cook in a very hot ungreased frying pan
Add carrot, celery, and cooked onion to a pot of boiling water
Leave to infuse for at least 10 minutes
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02 / Prepare the chicken
Add chicken to broth
Allow to cook for about 90 minutes, until chicken has visibly softened
Turn off heat and let chicken cool in cooking broth
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03 / Prepare the accompanying vegetables in the meantime
Peel and julienne carrots
Julienne celery
Julienne gherkins
Combine in a bowl and mix
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04 / Finish preparing the chicken
Once cooled, remove chicken from broth
Bone it
Cut meat into julienne strips
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05 / Prepare the dressing
Zest lemon into a bowl
Chop and add parsley
Add salt and pepper
Add vinegar and oil
Mix vigorously
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06 / To serve
Put mixed greens on the bottom of the plate
Place chicken meat on top
Add vegetables
Finish with dressing
Wine pairing
You can prepare the chicken the day before, leaving it in the cooking broth to keep it from drying out. Be sure to remove the vegetables, which would make the broth acidic.
Do not choose vegetables or pickles at random: The simplicity of this recipe requires a balance between the elements that compose it!
Do not undercook the chicken: Let it cook until it is very soft and the meat is almost falling off the bone.
Try to dress only the amount of salad you plan to eat; the vegetables lose their crunchiness once dressed.
You can keep the chicken in the refrigerator for a couple of days or use it for mondeghili meatballs.
You can depart from tradition and prepare Lombard-style chicken salad with other meats, like leftover veal roast.
You can add other vegetables according to your preference, considering what is in season and what maintains the balance of flavours. Radishes, fennel, or even peppers, if you like more a more intense flavour, work well.
You can also add other pickled vegetables like onions or whatever else you like, as long as you are careful not to let one ingredient overpower the others.
Ingredients for 4 people
or the chicken salad
1 chicken
200 g celery
300 g carrots
1 lemon
80 g pickled gherkins
80 g mixed greens
A bunch of parsley
White wine vinegar
Extra virgin olive oil
Salt and pepper
For the broth
100 g carrots
70 g onions
70 g celery
Wine pairing
Pair the chicken salad with a still, dry, and light white wine, such as Chardonnay or a classic Verdicchio.
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