The boiled chicken salad is a fresh and light main dish, dress it to your liking with vinaigrette sauce for a fresh and flavorful result. In this simple recipe, you’ll find tips and tricks to balance the flavors of the ingredients and achieve a perfect dish for the summer.
If you like flavorful salads, don’t forget to check out the recipe
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 550.15 (Kcal)
- Carbohydrates 8.26 (g) of which sugars 4.12 (g)
- Proteins 56.27 (g)
- Fat 33.65 (g) of which saturated 15.74 (g)of which unsaturated 9.60 (g)
- Fibers 3.08 (g)
- Sodium 331.19 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 10.5 oz chicken breasts
- 5.3 oz soft table cheese (Fresh Tuscan Pecorino)
- 3.5 oz tomatoes
- 1 carrot
- 1 stalk celery
- to taste mixed salad
- 1 tsp mustard
- 1 tbsp extra virgin olive oil
- to taste salt
- 1 tsp apple cider vinegar
Tools
- 1 Pot
- 1 Knife
- 1 Cutting Board
- 1 Peeler
Procedure
The secret to a good boiled chicken salad is the chicken’s cooking; if you boil the chicken too much, it might become dry and tough. Raw chicken, on the other hand, is dangerous and cannot be consumed.
I recommend the breast because it will remain more compact and easier to slice.
Put a pot with plenty of water on the heat and bring to a boil. When the water boils, add the chicken and cook it for 15 minutes.
Hot water seals the outer part and retains the juices inside. At the end of cooking, you’ll have a soft and juicy boiled chicken.
Cook the breast for 15 minutes, if using a larger breast, extend the cooking time up to 20 minutes. The chicken must be cooked; never consume raw or undercooked chicken.
How to know if the chicken is cooked? Pierce it with a fork or a toothpick; if no liquid comes out, your boiled chicken is drying out, one minute less would have been perfect.
Perfect cooking will yield white and transparent liquid; if it’s red, cooking should be prolonged.
After cooking the chicken, let it cool completely. While the chicken cools, put the salad in a bowl, add halved tomatoes and diced boiled chicken.
You can complete the salad by adding carrots, celery, and even green apple for a tart note.
Your Boiled Chicken Salad is ready!
Plating Tips:
After preparing the salad, all that’s left is to plate it simply, distribute the ingredients evenly, and dress it to your liking. For an original touch, you can serve it with a vinaigrette instead of the usual oil and vinegar.
Wine Pairing for Boiled Chicken Salad:
To serve the boiled chicken salad, I suggest a full-bodied and structured wine such as a Vermentino di Gallura. Alternatively, you can serve this delicious salad with a great fresh beer, for example, a double malt beer.
