Chicken salad

Name: Insalata di pollo
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 600 g di petto di pollo; 1 carota; 1 costa di sedano; ½ cipolla; Il succo di 1 limone; 4 cucchiai di olio extravergine d’oliva; Sale q.b.; Pepe q.b.

Insalata di pollo

Shredded chicken with celery, carrot, lemon and extra virgin olive oil

Shredded boiled chicken with celery and carrot, seasoned with lemon and EVO oil: a one-dish meal fresh and protein-rich.

75 min

4 servings

Easy

Chicken salad is a one-dish meal Fresh and protein-rich, perfect for lunch or dinner when you want a simple, balanced dish, served cold or at room temperature. The tender, delicate meat contrasts with the crunchiness of the celery and carrot, while the lemon juice adds a tangy note that lightens the extra virgin olive oil-based dressing. Cooking in flavored water, kept at a gentle simmer, preserves the chicken breast's texture and reduces the risk of it drying out. Thinly sliced vegetables better distribute the flavors and ensure each bite is even. Refrigeration completes the blend of meat, vegetables, and dressing, maintaining the distinct textures.

Instructions

Voice reading

4 steps · natural Italian voice

Boil the chicken

30 min

Bring to a boil a pot with cold water, then add celery, carrot, and onion. Immerse the chicken breast, lower the heat and maintain a gentle simmer for 25–30 minutes. Check for doneness when the meat is firm, completely opaque in the center, and has clear juices; avoid a high boil, which can dry out the breast.

Rest and fray

15 min

Let the chicken cool in the broth for 10–15 minutes, so the juices can redistribute throughout the meat. Drain, pat dry, and shred by hand following the muscle fibers. Pull off smooth, tender strands, without shredding the meat too small.

Cut the vegetables

10 min

Thinly slice the celery and julienne the carrot. Combine the vegetables and shredded chicken in a large bowl. Make sure the cuts are even: the celery and carrot should remain crunchy and release their flavor without overpowering the meat.

Season and rest

30 min

Emulsify the oil with the lemon juice, salt, and pepper until you obtain a smooth and slightly creamy sauce. Pour it over the chicken and vegetables, then toss gently to distribute the seasoning without breaking the fibers. Cover and let it rest in the refrigerator for at least 30 minutes; serve cold or at room temperature.

Chef's Tips

Keep the water at a gentle simmer during cooking for a more tender and uniform meat. Let the chicken sit in the broth for 10–15 minutes before shredding, so it better retains its juices. Slice the celery and carrot thinly and evenly to preserve their crispiness. Thoroughly whisk the oil and lemon juice before adding them to the other ingredients, so the seasoning will adhere better. Season with salt and pepper after resting, when the flavors are more harmonious.