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Warm Tuscan chicken salad
Warm Tuscan chicken salad
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients:
  • 1 small chicken (about 1.2kg)
  • 1 onion
  • 2 bay leaves
  • 400g fettuccine
  • 500.00 ml wild rocket
  • 125.00 ml torn basil leaves
  • 62.50 ml roughly chopped flat-leaf parsley
  • 1 red onion, thinly sliced
  • 100g black olives, pitted, chopped
  • Shaved parmesan, to serve
  • 20.00 ml chopped fresh rosemary leaves
  • 20.00 ml salted capers, rinsed, drained (see note)
  • 2 garlic cloves, chopped
  • Juice of 1 lemon
  • 80ml olive oil
Instructions:
  • In a large saucepan, combine the chicken, onion, bay leaves, and 1 teaspoon of salt. Fill the saucepan with cold water until the ingredients are covered, then bring to a boil. Reduce heat to medium and simmer for 30 minutes, or until the chicken is fully cooked and the juices run clear when a skewer is inserted into the thigh joint.
  • Combine all the dressing ingredients in a large bowl, then season generously with sea salt and freshly ground black pepper.
  • Take out the chicken from the stock. Bring the water back to a boil, removing the onion and bay leaves. Cook the fettuccine in the same water following the package instructions.
  • After the chicken has cooled a bit, shred the meat, removing the skin and bones. Combine the shredded chicken with the dressing, drained pasta, arugula, herbs, red onion, and olives. Toss everything together thoroughly. Serve the salad on plates and top with shaved parmesan before serving.

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