Chicken salad - Donnafugata
Country & language
Close
Austria - €
EN DE
Belgium - €
EN DE
France - €
EN
Germany - €
DE
Italy - €
IT
Netherlands - €
EN
Spain - €
EN
Switzerland - CHF
EN DE
United Kingdom (UK) - £
EN
United States (US) - $
EN

We only ship to the listed countries. If your country is not among these, discover the international website:

Other Countries
IT EN DE
Recipes

Chicken salad

Time
85 Minutes
Difficulty
hard
Ingredients (4 people)
(4 serves)
Half a large chicken (800-900 gr, 1 1/2 to 2 lbs)
1 onion
1 celery stalk
1 carrot
small bunch of parsley
1 clove garlic.
To complete
1 heart cos lettuce
1 heart young white celery
1 ripe tomato
3 salted anchovies
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
juice of 1/2 a lemon
salt and pepper

Peel the onion and carrot, trim the celery, rinse and coarsely chop. Put the vegetables, parsley and garlic in a pot with about 2 quarts of salted water, bring to a boil and lower the heat, cover and simmer for about 20 minutes. In the meantime, flame the chicken, rinse under running water and add to the pot.

Cook for about three quarters of an hour or until the meat is cooked and tends to detach from the bones. Remove the chicken, place in a soup bowl, wrap in cling film and let cool. Scrape the salt from the anchovies, rinse, dry on paper towels and debone. Trim the celery heart, remove any tough filaments, rinse, dry and slice. When the chicken is cool remove the bones and skin and cut it into fairly even slices.

Put the mustard in a bowl, dilute with the lemon juice and add the olive oil, salt and pepper, briskly stirring the mixture with a fork. In a larger bowl combine the sliced chicken, anchovies, celery and vinaigrette. Mix well, cover with cling film and keep in a cool place for at least two hours to marinate. Before serving, wash and dry the lettuce leaves and cut into thin slices. Spread over a platter and top with the chicken salad. Cut the tomato into thin slices, halve them and arrange around the edges of the platter.


Wine pairings

A light dish, pair with fresh and enveloping whites like Prio, the single variety Lucido (synonym of Catarratto), or Sul Vulcano Etna Bianco DOC, the Carricante of great mineral elegance.


Share article
Did you like this content? Share it with whoever you want.

Sign up to our newsletter
Stay up to date on events, stories and exclusive offers.
Sign up and stay updated
Other recipes...
Busiate with Trapani-style pesto sauce
Cabbuci trapanesi (Trapani-style sandwich rolls)
Shrimp flavored with lemon
Back to top
Shipping Policies
Italy: 1-2 days | worldwide: 3-20 days
Return in 14 days
Methods, times and costs
Payment methods
Paypal Mastercard Maestro Amex Visa Postepay
More info
FAQ
Find the answers to the frequently asked questions
Show FAQ
Contacts
What can we help you with?
We will reply to you within 48 hours.
Contact us