Usuba
Chicken Salad with Grapes and Pistachios
A delicate salad with boiled chicken, sweet grapes, crispy celery, and pistachios. A dressing made with mayonnaise, lemon juice, and fresh mint adds lightness and aroma to the dish. Perfect for festive tables and everyday lunch.
- Total
- 210 min
- Standard serving
- 435.3 g
Ingredients
Total 11
Instructions
- 1
Step 1
Wash the chicken, salt and pepper it. Pour water over it, bring to a boil and simmer for about 2 hours. Separate the meat from the bones and cut it into pieces.
- 2
Step 2
Sprinkle the chicken with lemon juice and let it marinate for a while. Clean the celery stalks, wash them, pat dry, and slice them.
- 3
Step 3
Wash the grapes and remove the seeds. Finely chop the pistachios and mint leaves. Mix the celery, grapes, nuts and chicken meat with mayonnaise.
- 4
Step 4
Let the mixture steep for 1 hour. Wash the salad leaves and place them in a salad bowl. Top with chicken salad and garnish with green onions.
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