Normally, chicken salade is rich in mayo. Normally, but not in this recipe, which features healhty yet tasteful ingredients for the sauce. The result will be an airy, delicious chicken salad (you can substitute the chicken with firm tofu left to boil just 10 minutes and than well dried) made mindblowing if you will add some melon cubes.
- 500 gr chicken breast (or 500 gr tofu, if you go veg)
- 1/2 cup white wine
- 1 carrot
- 1 celery
- 20 basil leaves
- 1/2 tbsp pink pepper or black (if black, make 1/4 tbsp)
- 3 cherry tomatoes
- 1 shallot
- 1 boiled egg
- 1 dill pickle or 3 small cornichons
- 5 anchovies in oil
- 120 ml soya cream
- 2 tbsp Greek yogurt
- 1 pepper, cubed
- 3 melon slices, cubed (if you fancy)
Place the celery, shallot, carrot, pepper, half of the basil leaves. Add the wine and bring to a boil.
Wash the chicken breast under running water and plunge in the pot as soon as the water will be boiling. Cook over low heat for 30 minutes, then and let the chicken reach room temperature in its broth. When ready, keep the vegetables aside, drain the chicken and cube to 2×2 cm.
Move the broth vegetables in a food processor together with the egg, basil leaves, anchovies, gherkin and. soy cream. Pulse until smooth and creamy, then add the yogurt by hand and season with salt and pepper to taste.
Mix the sauce to the chicken, add the pepper and melon, cohembine well all ingredients and let the salad to rest in the fridge from 2 up to 4 hoursondite con la salsa il pollo, unitevi il peperone a dadini, mescolate e servite ben freddo, meglio se dopo qualche ora di riposo in frigo. Potete prepararla con un giorno di anticipo: non contenendo maionese, la salsa non si rovinerà creando quella brutta pellicola in superficie. Aggiungete il melone solo prima di servire, per evitare che bagni la salsa.