Chicken, celery and walnut salad

Chicken, celery and walnut salad


  • The recommended amount for 4 portions:
  • 1/2 chicken
  • 100 g of Parmesan cheese
  • 3 sticks of celery
  • 10 walnuts
  • olive oil
  • salt and pepper
  • Traditional Modena Balsamic Vinegar

Roast the chicken, remove the meat from the bones, also removing the skin and cartilage, tear up the meat with your hands and leave it to cool.
Slice the Parmesan cheese with a potato peeler.
Wash and dry the celery, remove the leaves and cut the sticks into strips.
Coarsely chop the walnuts.
Pour a few spoonfuls of oil onto the meat, add the other ingredients and mix.
Transfer to a serving dish and serve at room temperature with a dribble of balsamic vinegar.

Antonella Alberghini

  • 40 '
  • a.r.
  • medium
  • 4
  • Electric oven functions: TRADITIONAL COOKING
  • Gas oven functions: GAS LOWER ELEMENT
  • Oven rack position: LEVEL 3