Chicken salad with egg dressing

Ingredients for 4 servings:

• 200 g poultry, cooked
• 1 tbsp rapeseed oil
• 1 chicory
• 1 small onion(s), red
• 1 tbsp powdered sugar
• 1 egg white, hard-boiled
• 1 orange(s)
• 1 egg yolk, hard-boiled
• 2 tbsp vegetable broth
• ½ tsp honey, liquid
• ½ tsp mustard, medium hot
• 1 tbsp oil, neutral, e.g. B. rapeseed oil
• salt and pepper
• orange juice
• 3 sprigs of dill, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 8 minutes; Total time approx. 5 hours 38 minutes

from all kinds of leftovers

Cut the cooked poultry (chicken, duck, or goose are suitable) into small pieces and fry them in 1 tablespoon of oil. Remove and set aside. Peel, quarter, and slice the onion, trim the chicory, and slice it as well. Brown the onion and chicory in the same pan as the meat, sprinkle with powdered sugar, and let it caramelize. Peel the egg and separate the white from the yolk. Finely chop the white. Peel the orange, removing the white pith. Cut individual orange segments, reserving the juice (you’ll need it for the dressing), and chop the fruit segments. Place the meat in a bowl with the onion-chicory mixture, egg white, and orange segments. For the dressing, mix the remaining egg yolk with the broth, honey, mustard, and oil. Season with salt and pepper. Add the orange juice and mix with the chopped dill. Reserve some dill for garnish. Pour the dressing over the salad, mix gently and let it sit for about 4 – 5 hours before serving.