Chicken, dried fruit and nut salad with currant sauce
4 servings
30 minutes
This salad is an exquisite combination of tender chicken, the sweetness of dried fruits, and crunchy nuts, enriched with a rich currant sauce. Its roots trace back to Italian cuisine, where the art of balancing flavors is valued above all. The currant sauce with hints of honey, cinnamon, and clove adds a piquant depth to the dish, highlighting the sweetness of dried fruits and the freshness of salad leaves. The crunch of nuts completes the flavor composition, making each forkful filled with texture and aromas. This salad is not just an appetizer but a full gastronomic journey that is perfect for festive tables as well as cozy family dinners.
1
Combine honey with vinegar, grated citrus zest, cinnamon, cloves, and currant berries. Bring to a boil and reduce. Then strain the sauce.
- Honey: 100 g
- Red wine vinegar: 100 ml
- Lemon: 0.5 piece
- Cinnamon: to taste
- Cloves: to taste
- Blackcurrant: 2 tablespoons
2
Boil the chicken fillet in salted water and cut it into small pieces.
- Chicken breast: 4 pieces
- Salt: to taste
3
Mix chicken with dried fruits, carrots, and celery rings, place on salad leaves, and sprinkle with chopped nuts. Drizzle the salad with dressing.
- Chicken breast: 4 pieces
- Raisins: 1 tablespoon
- Candied fruit: 1 tablespoon
- Dried apricots: 8 pieces
- Korean-style carrot salad: 100 g
- Celery: 1 piece
- Mixed salad leaves: 120 g
- Ground black pepper: to taste
