Truffle-Stuffed Roast Chicken Salad

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Truffled Roast Chicken Salad with a Warm Truffle Vinaigrette

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.

Wine Pairing: Barbera

Ingredients:               Makes 2 Lunch Servings
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)

Directions:

  1. Preheat your oven to 300°F.
  2. Push your fingers under the chicken skin to loosen it, then season the chicken under the skin with plenty of salt/truffle salt.
  3. Insert two thin slices of black truffle under the skin of each breast.
  4. Oil an oven-safe skillet or frying pan with high heat oil. Get the oil very hot over medium-high heat.
  5. Carefully lay in the chicken breasts, skin-side down, and sear them until the skin browns & crisps.
  6. Flip the chicken breasts skin-side up, and move the pan to the oven to roast.
  7. Roast until the internal temperature of the chicken reaches 150-155°F.
  8. Remove the pan from the oven and the chicken from the pan. Put the chicken on a clean plate to rest.
  9. Mince the remainder of the black truffle.
  10. Cook the black truffle pieces in the residual chicken fat for a minute over medium heat.
  11. Pour the black truffle mixture into a blender with the vinegars, mustard, honey, a pinch of salt, the ¼ cup of olive oil, and the juices from the resting plate. Blend until a smooth vinaigrette forms.
  12. In a large bowl toss the watercress with the carrot, croutons, a pinch of salt (preferably truffle salt), and 2 tbsp of the truffle vinaigrette.
  13. Slice the chicken breasts on the bias & serve them with the watercress salad, drizzled with a little more of the truffle vinaigrette.

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