Chicken Salad with Quail Eggs and Tarragon
Salads • European
Description
Chicken Salad with Quail Eggs and Tarragon
Ingredients
- Corn Salad 5 oz
- Chicken fillet 10 oz
- Quail Egg 8 pieces
- Dried Barberry a pinch
- Malt Vinegar 2 tablespoons
- Balsamic Vinegar 1 tablespoon
- Fresh basil leaves a pinch
- Ground Dried Garlic a pinch
- Olive Oil 1 tablespoon
- Olive Oil 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rinse the chicken fillet and cut it into small cubes, then fry in olive oil until golden brown, then season with salt and add dried garlic.
Step 2
Meanwhile, boil the quail eggs and peel them.
Step 3
Wash the lettuce and roughly chop it, then place it in a salad bowl.
Step 4
Add the cooked chicken fillet to the salad. Cut the quail eggs in half and add them to the salad bowl as well. Add basil, tarragon, wine vinegar, olive oil, season with salt and pepper, then mix well.
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