Chicken salad (6)
Instructions
Clean and cut vegetables to the broth, emerge them in a large saucepan and bring to a boil; immerse the chicken, then lower the heat and simmer for about an hour, depending on the size of the chicken.
In the meantime wash the celery stalk and cut it into pieces; Rinse capers from any residue of salt or vinegar.
Once cooked the chicken, levatelo from the saucepan without breaking it and place it on a plate, where you leave cool then cut into small pieces, discarding bones and cartilages.
The pieces thus obtained will be placed in a bowl where you will join the celery, capers and mayonnaise, mixing well.
If everything is found to be too dense, slightly stretch the dressing with a dash of milk or yoghurt to taste: Please note that the sauce should be smooth, just less than the consistency of mayonnaise.
Serve at room temperature (not cold) on a serving platter, decorate as desired.
Ingredients and dosing for 6 persons
- 1 chicken
- 2 carrots
- 2 onions
- 2 pieces of stalk of celery
- 2 tomatoes
- 1 jar of mayonnaise
- 1/2 cup of milk (or natural yoghurt)
- Salt
- Capers
- 1 stalk of celery