Chicken salad with cornichons and radishes
Savor the flavors of tender chicken, tangy cornichons, and crisp radishes in this delightful salad bursting with vibrant, fresh tastes and textures.
Ingredients:
- 2-3 cups pulled roasted chicken
- 2 eggs
- 1 cup radishes, julienned
- 1/2 cup cornichons, chopped
- 2 tablespoons Champagne or white wine vinegar
- 1/4 cup finely chopped chives
- A little fresh taragon (chopped) to garnish
- 1 Large sheet Lavash flatbread {optional}
- Olive oil {optional}
- Kosher salt & pepper
Instructions:
- Heat approximately 3 cups of water in a small saucepan until it boils. Carefully add the eggs using a spoon and let them cook for 15 minutes. When the time is up, transfer the eggs to a bowl of ice water. Set aside.Combine shredded chicken breast, radishes, and cornichons in a mixing bowl. In a separate small bowl, mix together mayonnaise and champagne vinegar. Pour this dressing over the ingredients in the larger bowl and mix well to ensure everything is coated evenly.After the boiled eggs have cooled down, peel off the shells and chop them. Gently mix them into the chicken salad. Season with salt, pepper, and a bit of finely chopped fresh tarragon to your liking.If you are not serving the salad with toast or bread, preheat the oven to 190 °C. Place the Lavash sheet on a baking sheet and lightly brush both sides with olive oil, then sprinkle with kosher salt. Bake each side for four minutes.Once the Lavash turns golden brown, cut it into squares and serve with the chicken salad.
Summary:
- Calories: 2745 kcal
- Fat: 194 g
- Protein: 109 g
- Carbs: 136 g
- Potassium: 1515 mg
- Magnesium: 172 mg