Chicken salad with quail eggs and tarragon
3 servings
20 minutes
Chicken salad with quail eggs and tarragon is an exquisite dish of European cuisine that embodies the elegance and freshness of Mediterranean traditions. This salad combines tender chicken fillet, fried to a golden crust, with delicate quail eggs, while aromatic herbs—tarragon and basil—give it a refined aftertaste. Wine and balsamic vinegars enrich the flavor with a light acidity, while olive oil makes the texture soft and velvety. Corn salad adds freshness, and spices complete the composition with subtle nuances. This salad is perfect as a standalone dish or as an addition to a festive table. Its lightness and balance of flavors make it an ideal choice for a summer dinner or formal reception.
1
Wash the chicken fillet and cut it into small cubes, then fry in olive oil until golden brown, then salt and add dried garlic.
- Chicken fillet: 300 g
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground dried garlic: pinch
2
Boil quail eggs in parallel and peel them.
- Quail egg: 8 pieces
3
Wash the salad and chop it carelessly, then put it in a salad bowl.
- Corn salad: 200 g
4
Add cooked chicken fillet to the salad. Cut quail eggs in half and add them to the salad bowl. Add basil, tarragon, wine vinegar, olive oil, salt and pepper, then mix well.
- Chicken fillet: 300 g
- Quail egg: 8 pieces
- Dried basil: pinch
- Dried tarragon: pinch
- Wine vinegar: 2 tablespoons
- Extra virgin olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste