Truffled Roast Chicken Salad with a Warm Truffle Vinaigrette
Makes 2 Servings
Hearty, but not heavy, this is one of the most luxurious salad recipes we’ve developed. The star? seared & pan-roasted chicken breasts with a savory secret – slices of truffles embedded under the skin!
We used black summer truffle when developing this recipe, but it’d be even better with Burgundy or Perigord black truffles.
- 2 Airline Chicken Breasts (could substitute boneless skin-on chicken breasts)
- Black Truffle Salt (could substitute plain Salt)
- 1oz Fresh Black Truffle
- 2 tbsp Sherry Vinegar
- 2 tbsp Apple Cider Vinegar
- 1 tsp Dijon Mustard
- ¼ cup Olive Oil
- 1 tbsp Honey
- 4 cups Watercress
- ¼ cup Julienned Carrots
- 24 Croutons (preferably homemade)