Chicken Tonnato Salad Recipe

Chicken Tonnato Salad Recipe

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Pasta, Salads
Cuisine Italian
Servings 6
Calories 539 kcal

Ingredients
  

  • 500 ml fresh chicken stock
  • 250 ml dry white wine
  • 1 small onion, sliced
  • 1 celery stick, cut into 3 pieces
  • 1 bay leaf
  • 2 slices unwaxed lemon
  • 8-10 black peppercorns
  • 4 chicken breasts (about 600 g)
  • 200 g dried egg pasta shapes
  • 8 halved artichoke hearts (optional)
  • 1 tablespoon roughly chopped flat leaf parsley
  • #dressing#
  • 100g tinned premium tuna, drained
  • 2 tablespoons capers, rinsed
  • 2 tablespoons lemon juice
  • 3 tinned or bottled anchovy fillets, rinsed and finely chopped
  • 200 g good-quality mayonnaise
  • a pinch of cayenne pepper
  • #gremolata#
  • 5-6 tinned or bottled anchovy fillets, rinsed and chopped
  • 2 spring onions, thinly sliced
  • grated zest of 1 small unwaxed lemon
  • 1 tablespoon small capers
  • 3 tablespoons chopped flat leaf parsley
  • (salad leaves and tomatoes, to serve)

Instructions
 

  • #This is a really easy yet impressive pasta salad. Don’t be daunted by the rather long list of ingredients – the gremolata is based on pretty much the same ingredients as the dressing, but roughly chopped.# Pour the stock and wine into a large saucepan that is big enough to hold the chicken breasts in a single layer. Bring to the boil, add the onion, celery, bay leaf, lemon and peppercorns and simmer for 5 minutes. Carefully lower the chicken breasts into the stock, adding some boiling water, if needed, to cover them. Bring back to the boil, then turn the heat right down and simmer very slowly for another 5 minutes. Turn the heat off, cover the pan and let the chicken cool in the stock. (This will take about 4-5 hours.)
  • Once the chicken is cool, make the dressing. Put the tuna in a food processor with the capers, lemon juice and anchovy fillets and whizz until you have a paste. Add the mayonnaise and cayenne pepper and whizz 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 saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Refresh with cold water.
  • 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 pepper to taste (you shouldn’t need salt).
  • Chicken-Tonnato-Salad-Recipe-ricetta-vitello-tonnato-eatopic-tonnato-vitello
    Chicken-Tonnato-Salad-Recipe-ricetta-vitello-tonnato-eatopic-tonnato-vitello
    To assemble, 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.
Keyword Pasta recipes, Salad recipes