Chicken meat salad
Description
A simple dish to prepare. I use boiled chicken for the salad, as it has the lowest fat content. For vegetables, I use radish, asparagus, rhubarb, potatoes, greens, and others. You can add other vegetables if the ones listed in the recipe are not available. Serve the salad immediately after preparation, chilled.
Instructions
- 1
Step 1
1. Separate the salad into leaves and wash them, slice the rhubarb into thin strips, and cut the radish into small wedges. Wash the tarragon and pluck the leaves, peel the asparagus and cut it diagonally into small pieces.
- 2
Step 2
2. Place a pot of water on the stove, add potatoes and a pinch of salt. Boil the potatoes until cooked, then cook asparagus in the same water for 1-2 minutes. Transfer the cooked vegetables to a bowl and mash with a fork. Add salt, pepper, and a few drops of olive oil.
- 3
Step 3
3. In a separate saucepan, I boil the chicken with tarragon stems added. I shred the chicken into small pieces by hand or with forks.
- 4
Step 4
4. In a saucepan, combine vinegar, sugar, and 2 tablespoons of water. Place the saucepan over heat and bring the mixture to a boil, then pour it over the rhubarb and let it sit for 10–15 minutes.
- 5
Step 5
5. Meanwhile, I prepare the dressing: into a bowl, add Dijon mustard, poppy seeds, 2 tablespoons of the liquid in which the rhubarb is marinated, and 2 tablespoons of olive oil. Whisk well and season with salt and black pepper.
- 6
Step 6
6. In a salad bowl, place salad leaves, mashed potato with asparagus, radish, marinated rhubarb (drained of marinade beforehand), add goat cheese, dress with sauce, toss gently and serve.