Piedmont-Style Chicken Salad

Serves: 6
Total Calories: 236


1 chicken (3 1/2 to 4 pounds)
2 carrots
2 ribs celery
1 onion
a few parsley sprigs
6 black peppercorns
8 ounces white mushrooms, thinly sliced
2 ribs celery, thinly sliced
1/4 cup olive oil
1 (2-ounce) can anchovy fillet, drained and chopped
1 teaspoon Dijon style mustard
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
6 cups (about) salad greens, torn into bite-size pieces
A small chunk of Parmigiano-Reggiano


1 Place the chicken in a large pot and add cold water to cover. Bring the liquid to a simmer and cook 10 minutes. With a large spoon, skim off the foam that rises to the surface.

2 Add the carrots, celery, onion, parsley, and salt to taste. Cook on medium-low heat until the chicken is tender and the juices run clear, about 45 minutes. Remove the chicken from the pot. Reserve the broth for another use.

3 Let the chicken drain and cool slightly. Remove the meat from the skin and bones. Cut the meat into 2-inch chunks.

4 In a large bowl, combine the chicken chunks, mushrooms, and thinly sliced celery.

5 In a medium bowl, whisk together the oil, anchovies, mustard, lemon juice, and salt and pepper to taste. Toss the chicken mixture with the dressing. Spread the salad greens on a platter and top with the chicken mixture.

6 With a swivel-blade vegetable peeler, shave the Parmigiano-Reggiano over the salad. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 236
Calories from Fat: 87

This Piedmont-Style Chicken Salad recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
Spiced Roasted Duck
Stuffed Chicken in Ragù
Stuffed Roasted Capon
Turkey Rolls in Red Wine Tomato Sauce
Tuscan Fried Chicken

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