Chicken salad with tongue and chestnuts
4 servings
120 minutes
Chicken salad with tongue and chestnuts is an exquisite dish of French cuisine that combines tender chicken meat, the velvety texture of veal tongue, and the sweet taste of roasted chestnuts. These ingredients create a harmonious blend highlighted by a delicate dressing of olive oil and white wine. The dish symbolizes the French pursuit of sophistication and balance of flavors. Dressed with aromatic wine sauce and served on fresh salad leaves, it delights with its texture and depth of flavor. This salad is perfect as a standalone dish for a light lunch or as an elegant appetizer for a festive table.
1
Slice the chicken fillet and fry until golden brown with pepper and salt in olive oil.
- Poussin (young chicken): 200 g
- Ground black pepper: to taste
- Salt: to taste
- Olive oil: 50 ml
2
Boil the veal tongue, clean it, and cut it into strips.
- Calf's tongue: 150 g
3
Roast the chestnuts in the oven, peel them, and slice them.
- Chestnuts: 150 g
4
Combine chicken meat, tongue, and chestnuts.
- Poussin (young chicken): 200 g
- Calf's tongue: 150 g
- Chestnuts: 150 g
5
Dress the salad with olive oil mixed with white dry wine. Add salt and pepper.
- Olive oil: 50 ml
- Dry white wine: 30 ml
- Salt: to taste
- Ground black pepper: to taste
6
Place the mixture on the lettuce leaves.
- Green salad leaves: 100 g
