John Myers
Salad: Seared Potato Escarola Chicken Salad
The perfect salad: seared potato escarola chicken salad recipe with a picture and simple step-by-step instructions.
- 1 kg Jacket potatoes from the previous day
- 1,3 kg Chicken
- 8 sheet Escarola salad
- 100 g Bacon cubes
- 1 Diced vegetable onions
- 4 kl. Spring onions fresh
- 1 Red peppers
- Lemon olive oil
- White balsamic vinegar
- 0,5 Piri piri chili pepper
- 250 ml Chicken broth
- Extra virgin olive oil
- Fleur de Sel sea salt
- Black pepper from the mill
- 1 tbsp Mustard sweet
- 1 tbsp Chicken seasoning
- Cook the halved, cleaned chicken with the spices, bay leaves and salt in a saucepan with boiling water over a low heat. Make a cooking test, take it out of the pot, let it cool, peel off the skin, remove the meat from the bones and chop it up.
- Halve the potatoes and cut into thin slices. Clean the spring onions and cut into rings. Core the pepper and cut into thin strips. Core the chilli pepper as well and chop it very finely.
- Cut the lettuce leaves into thirds lengthways and crosswise into fine strips. Heat the oil in a frying pan, let the diced bacon sauté briefly, add the meat, let it roast briefly, stir in the vegetables and chilli and sauté them briefly, all with vinegar. Season the oil, mustard, salt and pepper as well as the chicken spice to taste.
- Mix everything together in a large salad bowl and let it steep for 2 hours.
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