CookEat Recipe
Chicken, Chicory and Almond Salad
A cool chopped chicken salad with chicory, almond, red pepper and a curry-tarragon dressing.
Method
Steps
Step 1
Use chicken already fully cooked and chilled. If starting with raw chicken, cook it separately to 74 °C, cool promptly and measure 227 g cooked meat; keep it cold while preparing the salad.
Step 2
Wash and dry chicory. Chop chicken, chicory, pepper, onion and almonds into bite-size pieces. Whisk salt and curry powder into tarragon vinegar, then whisk in olive oil.
Step 3
Toss dressing through the chicken mixture just before serving cold. If following the historical garnish, place cooked beet and banana slices alongside rather than mixing them into the dressing.
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