Mixed Chicken Salad

For the mixed chicken salad, mix 3 tablespoons of various finely chopped kitchen herbs with freshly ground pepper and rub the cold rinsed and patted dry chicken with 2 tablespoons of it and salt.

Clean, peel and chop the soup vegetables. Boil the hendel together with the vegetable cubes for half an hour in a shallow saucepan with a cup of water until soft. Let cool, remove the skin, separate the meat from the bones and cut into bite-sized pieces.

Wash the fennel bulb, cut in half lengthwise and cut into thin slices. Wash the tomatoes, remove the stalks and cut into eighths.

Wash the parsley and leaf lettuce, spin dry and mix with the vegetables and the now cold chicken meat in a large salad bowl.

For the dressing, mix the egg with the vinegar in a tall container, stir in the mustard and gradually add the oil while continuing to mix throughout. Season with freshly ground pepper and the remaining herbs.

Mix the chicken salad with the dressing and serve.

Preparation Tip:

Garlic bread, or a simple focaccia are a hit with the mixed chicken salad.

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