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Chicken Tonnato Salad Recipe

Chicken Tonnato Salad Recipe

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Ingredients:

Serving

2 cups fresh chicken broth
1 cup dry white wine
1 small onion, sliced
1 celery rib, cut into 3 pieces
1 bay leaf
2 slices unwaxed lemons
8 -10 black peppercorns
4 chicken breasts (about 1 lb 5 oz)
7 oz dried eggs , pasta shapes
8 artichoke hearts , halved (optional'may use frozen and thawed)
1 tbsp roughly chopped flat leaf parsley
3 1/2 oz canned premium tuna, drained
2 tbsp capers, rinsed
2 tbsp lemon juice
3 canned anchovy fillets, rinsed and finely chopped
1 cup mayonnaise
1 pinch cayenne pepper
5 -6 canned anchovy fillets, rinsed and chopped
2 scallions, thinly sliced
1 grated small unwaxed lemon, zest of
1 tbsp small caper
3 tbsp chopped flat leaf parsley
salad leaves and cherry tomatoes, to serve (grape tomatoes may be used)

Directions:

First, prepare the chicken. Pour the broth and wine in a large saucepan. Bring to a boil, add the onion, celery, bay leaf, lemon and peppercorns and simmer 5 minutes. Carefully lower the chicken breasts into the broth in a single layer, adding some boiling water, if needed, to cover them. Bring back to a boil, then turn the heat right down and simmer very slowly for another 5 minutes. Turn the heat off, cover the pan, and allow the chicken to cool in the broth. (This will take about 4-5 hours.).
When the chicken is cool, make the dressing. Put the tuna in a food processor with the capers, lemon juice, and anchovies. Process until you have a paste. Add the mayonnaise and cayenne and process again until smooth. Turn into a large bowl. Put all the ingredients for the gremolata in another bowl and mix them together to combine.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or according to package directions. Refresh with cold water.
Once the chicken is cool, make the dressing. Put the tuna in a food processor with the capers, lemon juice, and anchovies. Process until you have a paste. Add the mayonnaise and cayenne pepper and process again until smooth. Turn into a large bowl. Put all the ingredients for the gremolata in another bowl and mix them together to combine.
Remove the chicken from the poaching liquid and cut into rough chunks. Add the chicken, pasta and gremolata to the dressing and toss lightly. Check the seasoning adding more lemon juice or cayenne to taste (you shouldn't need salt.).
To serve: arrange a handful of salad leaves on each plate, scatter over a few tomatoes, then spoon the salad on top. Arrange the artichoke hearts, if using, over the top and sprinkle with the roughly chopped parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	712.82 Kcal (2984 kJ)
Calories from fat	486.4 Kcal
		% Daily Value*
Total Fat	54.04g	83%
Cholesterol	594.28mg	198%
Sodium	1249.97mg	52%
Potassium	518.12mg	11%
Total Carbs	15.95g	5%
Sugars	2.09g	8%
Dietary Fiber	1.53g	6%
Protein	31.85g	64%
Vitamin C	13.8mg	23%
Iron	2.4mg	13%
Calcium	119.3mg	12%

Amount Per 100 g
Calories	224.69 Kcal (941 kJ)
Calories from fat	153.32 Kcal
		% Daily Value*
Total Fat	17.04g	83%
Cholesterol	187.32mg	198%
Sodium	394.01mg	52%
Potassium	163.32mg	11%
Total Carbs	5.03g	5%
Sugars	0.66g	8%
Dietary Fiber	0.48g	6%
Protein	10.04g	64%
Vitamin C	4.4mg	23%
Iron	0.7mg	13%
Calcium	37.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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