John Myers
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Berlin Chicken Salad with Cucumber and Horseradish Vinaigrette
The perfect berlin chicken salad with cucumber and horseradish vinaigrette recipe with a picture and simple step-by-step instructions.
== FOR THE BERLIN CHICKEN SALAD ==
- 4 piece Chicken breast fillets, about 125-150 g each
- 0,75 liter Chicken broth, instant
- 0,25 liter Berlin white, top-fermented beer (*)
- 1 piece Cucumber, about 600 g
- 3 piece Onions, red, about 180 g
- 250 g Tomatoes, solid
- 4 leaf Iceberg lettuce, lovely
== FOR THE HORSERADISH VINAIGRETTE ==
- Pepper, white, coarse ground
- Salt
- Sugar
- 1 tablespoon Horseradish, freshly grated or straight from the jar
- 0,5 bunch Basil, fresh
- 4 tablespoon White wine vinegar
- — ODER —
- 3 tablespoon Balsamic vinegar, light
- 4 tablespoon Sherry, dry
- 4 tablespoon Vegetable oil, good
- Bring the chicken stock and beer to the boil in a saucepan.
- Wash the chicken breast fillets, pat dry and let them simmer in the hot beer broth for about 10-15 minutes. (ATTENTION NO MORE COOKING).
- Remove the chicken breast fillets, use the beer broth for other purposes, drain and cut into slices.
- Peel the cucumber and cut into slices.
- Cut the peeled onions and tomatoes into eighths. Mix everything together with the chicken breast fillet strips in a glass bowl.
- Mix all the horseradish viniagrette ingredients together, except for the fresh basil, and pour over them. Let it sit for a good hour.
- Wash the iceberg lettuce leaves, shake dry and place on a salad plate or in a salad bowl. Put the salad mixture on top or in.
- Garnish with basil leaves.
- A white bread or a farmer’s bread goes well with it.
- (*) If you want something a little sweeter, take a malt beer or a dark beer instead of Berliner Weisse.
- Preparation time approx: 40 minutes, excluding marinating time
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