- 250 g boneless and skinless roasted chicken
- 80 g celery
- 60 g orange peppers
- 30 g raisins
- 1 Granny Smith apple
Ingredients FOR THE DRESSING
- 60 g mayonnaise
- 1 lemon
- White bread
- apple or white vinegar
- desalted capers
- extra virgin olive oil
To prepare the chicken salad in a "green bath", let the raisins soften in the water for 10 minutes.
frayed the pulp of the chicken.
Cut diced apple, celery and sliced chillies.
Jumbled up all the ingredients in a salad bowl.
FOR THE DRESSING
Prepare the "green bath": blend a nice handful of parsley leaves with 1 tablespoon of capers, the grated zest of the whole lemon, 1 slice of sandwich bread soaked with 2 tablespoons of vinegar, 180 g of oil, salt, pepper and a tip of garlic.
season the chicken with tufts of "green bath" and mayonnaise.
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