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Preparation |
/ 20 min
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- Cut the chicken into about 1 cm thick sticks.
- Cut the celery into thin sticks.
- Cook the chicken and celery in salted water and leave to cool in the water.
- Cut the onion and rardishes into thin slices.
- Drain the chicken and celery and mix with the onions, radishes and olives.
- Season with oil and vinegar, and, if necessary, add salt and pepper.
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Serving suggestion
Serve after marinating for at least two hours.
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Chef's tip |
| In summer time at hot days this salad will be a perfect replacement for classic warm dishes. Especially if served with a crusty baguette and your favorite wine. |
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Ingredients |
/ serves 2 |
| 400 g |
Cekin chicken fillet |
| 200 g |
celery |
| 100 g |
radish |
| 1 |
shallot |
| 100 g |
olives, pitted |
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salt, coarse ground blend |
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olice oil and cider vinegar |
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