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Veronese Chicken Salad
.jpg "Veronese Chicken Salad")
Ingredients
1 chicken pinch salt
1 teaspoon vegetable oil
1 celery stalk
100 g/ 3½ oz Emmenthal cheese, chopped
300 ml / 10 fl oz mayonnaise
Details
Serves: 6
Method
Simmer the chicken, with the salt and oil, for about 1¼ hours or until tender, depending on size. Drain, cool, skin, bone and cut into small pieces. Reserve. Cut the celery into julienne strips.
Mix the chicken and celery with the mayonnaise, which should not be too thick. Serve cold in a salad bowl.
Mix the chicken and celery with the mayonnaise, which should not be too thick. Serve cold in a salad bowl.
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