Chicken salad

Ingredients for 8 servings:

• 1 kg chicken breast fillet(s)
• 1 bunch of soup vegetables
• 2 liters of boiling water
• n. B. Salt
• 300 g mushrooms, small, brown
• 20 g clarified butter
• 200 g asparagus, white, fresh
• 200 g peas, frozen
• 4 tbsp mayonnaise
• some cream
• e.g. salt and pepper
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

cold delicacy

Wash the chicken breast fillet, pat dry, and add it to about 2 liters of boiling, lightly salted water. Reduce the heat to low and simmer the meat on a low heat. The meat should be completely submerged. After 20 minutes, add the washed, coarsely chopped vegetables. Continue to simmer gently for about 20 to 25 minutes, then remove the meat from the stock and set aside to cool on a plate. Strain the stock; you won’t need any more vegetables. Clean the mushrooms and sauté them in a little clarified butter, season with salt and pepper, and cook in their own juices on a low heat for about 8 minutes. Then remove from the stock and set aside to cool. You won’t need the stock again. Peel the asparagus, cut it into bite-sized pieces, and cook in the reheated chicken breast stock on a medium heat for about 12 minutes until al dente. For thin spears, 8-10 minutes will suffice. Remove the pieces from the stock and set aside to cool. Reuse the reheated stock for the frozen peas. Let the peas simmer in an uncovered pot for about 7-8 minutes, then drain through a sieve. You won’t need the stock any more. Let the peas cool. Cut the cold chicken breast into small pieces and mix with the mushrooms, asparagus pieces, and peas. Season with salt and pepper, and carefully fold in the mayonnaise. You may want to add a little more cream or condensed milk. The salad dressing shouldn’t be too runny, though. Season everything well with salt and pepper, transfer to a nice bowl, and let it marinate, covered, in the refrigerator for 1 hour. Before serving, garnish the salad with 1 tablespoon of finely chopped parsley. Our guests and we love the salad best with baguettes or toast.