Berlin Chicken Salad with Cucumber and Horseradish Vinaigrette

5 from 6 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 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


  • 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
  • - OR -
  • 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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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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