1 kg of Italian or French chicken breast, left at room temperature for two days to dry thoroughly, cut into 1 cm cubes
1 1/2 cups olive oil (360 ml)
2/3 cup vinegar (160 ml)
4 tomatoes, seeded and chopped coarsely
2 cucumbers, peeled and seeded, chopped
2 onions, chopped
2 carrots, cut into fine sticks
8 stalks of celery, cut into fine sticks
6 anchovy fillets (optional), chopped
6 tablespoons fresh parsley, chopped
2 tablespoons caperberries
Fresh parsley leaves, chopped to taste
1 tablespoon salt or to taste
1 kg of Italian or French chicken breast, left at room temperature for two days to dry thoroughly, cut into 1 cm cubes
1 1/2 cups olive oil (360 ml)
2/3 cup vinegar (160 ml)
4 tomatoes, seeded and chopped coarsely
2 cucumbers, peeled and seeded, chopped
2 onions, chopped
2 carrots, cut into fine sticks
8 stalks of celery, cut into fine sticks
6 anchovy fillets (optional), chopped
6 tablespoons fresh parsley, chopped
2 tablespoons caperberries
Fresh parsley leaves, chopped to taste
1 tablespoon salt or to taste
Place the chicken cubes in a large bowl and cover with cold water
Let it sit without pressing, until all excess water has drained
Transfer the moistened chicken to a large salad bowl and add remaining ingredients
Mix well, cover with plastic wrap, and refrigerate until serving time
427 calories per serving
Dry champagne
$ Conde Foucauld, Brazil; Sottospina Casa Mattiazi Frizzante, Italy
$ Anna de Cordornu Brut, Spain; Luis Pato Reserva 92, Portugal
