About this Recipe
This delicious appetizer, if served in greater quantities, can also be a fresh main course summer, or a delicious filling for some sandwiches.
Instead of buying chicken breast, you can use roast chicken leftovers, the dish will be even tastier!
With the remaining broth after cooking the meat and preparing the sauce, you can prepare a risotto, perhaps with a good glass of spumante wine.
the vinaiolo’s pairing
A Spumante Charmat method, or Martinotti, based on Pinot Noir from the Oltrepò area, a light, fresh, lively wine with a low alcohol content that goes nicely with cold dishes. Straw yellow color, with a fine and persistent perlage. On the nose it expresses itself with dominant hints of fruit and white flowers. On the palate it is fine and fresh.
- 400g chicken breast
- 2 large potatoes (or 4 small)
- 3 tablespoons of mayonnaise
- 1 teaspoon of mustard
- 200g cherry tomatoes
- 200g baby spinach
- 1 spring onion
- salt, peppercorn
Wash the potatoes under running water, wash and drain baby spinach. Put the chicken breast in a pan, cover it with water, add salt, add a handful of peppercorns, the potatoes and bring to a boil. Lower the heat and simmer for about 30 minutes.
Drain meat and potatoes, let the first cool and peel the tubers immediately. Keep the broth aside. Wash the tomatoes and cut them into quarters, peel the spring onion and cut it into very thin slices.
Mix the mayonnaise with the mustard and a few tablespoons of broth in a small bowl, stir and season with salt: you must obtain a velvety sauce, but not too thick. Pull the chicken breast with the prongs of a fork and cut the potatoes into cubes.
Put everything in a bowl, add the tomatoes, the spring onion and complete with the prepared sauce. Mix well, then serve the chicken salad in small bowls with salad spinach next to it.
Follow me on…
Temporary Bread Blog
My bread for you. My cooking web site temporaryBreadblog is waiting