John Myers
Chicken Salad Rosso Style
The perfect chicken salad rosso style recipe with a picture and simple step-by-step instructions.
- 2 Corn chicken breasts
- 2 Red onions
- 1 Apple, sweet and sour
- 1 small covenant Ruccola
- 100 ml Chicken broth
- 100 ml Cider
- 2 El Calvados
- Salt, pepper from the mill, chilli pepper
- Virgin olive oil
- Fig / balsamic vinegar
- Ziron juice
- Salt and pepper the chicken breasts and cut into strips.
- Peel the onions and cut into thin rings. Peel the apple and cut into fine wedges.
- Briefly brown the chicken in the olive oil and set aside.
- In the same pan, sauté the onions and apple wedges, fill up with the chicken stock, sauté for about 5 minutes. Now add the calvados and cider, season to taste with salt, pepper, balsamic vinegar, fig vinegar, possibly a little more chili pepper, lemon juice as required.
- Place in a bowl and mix with the finely plucked rocket.
- I like to add a strong country bread (possibly even toasted) A Pinot Gris is also not wrong. ;-))
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