A tasty chicken salad that will amaze everyone? Here is chicken in green sauce! Chicken in green sauce, or chicken salad with green sauce, is a light and very flavorful main course, perfect for the table when you want an original and tasty chicken salad.
Today we’ll make it together, preparing a summer recipe with chicken breast, very tasty and light, which will become one of your favorite summer one-dish meals. If you don’t know How to cook chicken, this recipe will solve the problem. In summer I often make salads with chicken breast such as Chicken salad with vegetables or the chicken salad with roasted peppers, simple recipes that turn this meat into really tasty and satisfying dishes. For example today, after boiling the chicken breast, I shredded it and quickly enriched it with the Piedmontese green sauce and prepared a simple and quick main course—delicious. If you want to make this tasty chicken salad with green sauce, follow me in the kitchen; I’m sure you’ll love it. But first, take a look at our collection of quick summer recipes, and if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here)! Chicken in green sauce is prepared by boiling the chicken breasts with vegetables and aromatics to flavor them. The boiled chicken breasts are then dressed with a tasty sauce made with parsley, basil, garlic, capers and olives.
Also check out:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make chicken salad with green sauce
- 1.8 lb chicken breast
- 1 2/3 cup parsley (leaves)
- 1/4 cup stale bread (crumb only)
- 1 egg (hard-boiled)
- 4 anchovy fillets (in oil or salted)
- 1 clove garlic
- to taste salt
- 1/3 cup extra virgin olive oil (about 5 tbsp + 1 tsp)
- to taste white wine vinegar
Tools
- Pot
- Bowl
Preparation of chicken in green sauce
Soak the stale bread in the vinegar and meanwhile clean the parsley, removing the stems. Rinse the leaves and pat them dry or use a salad spinner. Put the well-drained bread crumbs, the garlic, the parsley, the peeled hard-boiled egg, and the anchovies into the blender jar,
add salt if the anchovies are packed in oil, and the olive oil. Blend everything until you obtain a homogeneous mixture and the green sauce (bagnetto verde) is ready to accompany all your boiled meats. We will use it for our chicken breast.
After boiling the chicken breast in lightly salted water (a whole breast cut in half may need about 35 minutes), drain it and let it cool. Once cool, shred the chicken and put it in a large bowl, then dress it with all the green sauce. Mix, and that’s it: our boiled chicken breast salad, fresh and flavorful, is ready to serve.
Storage notes and tips
The Piedmontese green sauce keeps in the refrigerator for several days if stored in a glass jar and well covered with oil, just like pesto Genovese. The chicken breast keeps in the fridge wrapped in plastic wrap. The complete salad, well dressed, keeps in the fridge for 24 hours if sealed airtight with plastic wrap.
If you want to stay updated on my recipes, follow me on:
Pinterest, YouTube, X and TikTok.
