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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'

Difficulty: easy

Method: 10'

Cooking: 90'

Chef Danilo Angè

Difficulty: easy

Method: 10'

Cooking: 90'

Difficulty: easy

Method: 10'

Cooking: 90'

Method

  1. 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

  2. 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

  3. 03 / Prepare the accompanying vegetables in the meantime

    Peel and julienne carrots

    Julienne celery

    Julienne gherkins

    Combine in a bowl and mix

  4. 04 / Finish preparing the chicken

    Once cooled, remove chicken from broth

    Bone it

    Cut meat into julienne strips

  5. 05 / Prepare the dressing

    Zest lemon into a bowl

    Chop and add parsley

    Add salt and pepper

    Add vinegar and oil

    Mix vigorously

  6. 06 / To serve

    Put mixed greens on the bottom of the plate

    Place chicken meat on top

    Add vegetables

    Finish with dressing

Wine pairing

Pair the chicken salad with a still, dry, and light white wine, such as Chardonnay or a classic Verdicchio.

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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