You know those recipes you can no longer do without? Herb-marinated chicken salad is definitely one of them. I therefore decided to share it at the beginning of summer because it will be the ideal solution for many occasions, from a trip to the mountains, to a lunch on the beach or in the office, this cold dish has an irresistible aroma and a flesh as soft as tuna.
Another not insignificant aspect is that you can prepare the chicken and marinate it in the aromatic oil even one or two days in advance and the result will be even more extraordinary because the meat will be even tenderer.
In addition to the courgettes in the marinade, serve the Chicken Salad with any other seasonal vegetables and you will have solved a naturally gluten free and virtually carbohydrate free meal. A possible pairing could be Cherry tomatoes with bread and anchovies.
Herb-marinated chicken salad
negligible carbohydrates per 100g
Ingredients for 4 servings
- 800g boiled chicken breast
- 300g courgettes
- 150g extra virgin olive oil (which you will re-use once you have eaten the chicken)
- 30g Pantelleria capers in salt
- 4 cloves of garlic
- 1 cinnamon stick
- 4 cloves
- 4 star anise berries
- 1 tuft of thyme
- lettuce and mixed leafy greens to taste
- Cut the courgettes into ribbons with a mandoline and grill them for a few minutes on a grill or in the oven at 200°C on a baking tin covered with parchment paper. Put the oil in a saucepan, add the cinnamon, star anise, cloves, thyme, salt, chilli and peeled garlic in fillets. Let everything gain flavour on a low heat for about 10 minutes, taking care not to fry the spices.
- Desalt the capers, cut the cooked chicken into pieces, put it in an airtight jar with the capers, the still-warm aromatic oil and the courgette ribbons, possibly adding more oil to cover the chicken; close the container and refrigerate for 24 hours.
- Remove the chicken from the refrigerator a few hours before serving, mix well, season with a pinch of oregano and serve accompanied with lettuce and other mixed leafy greens to taste.
Note: the marinade oil remaining in the container will be excellent for dressing other salads and as a base for preparing other dishes.
Version with gluten of Herb-marinated chicken salad
The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.
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