Truffled Roast Chicken Salad with a Warm Truffle Vinaigrette

Truffle-Stuffed Roast Chicken Salad

Sarah MickeyAll Recipes, Fresh & Frozen Truffle Recipes, Heritage Chicken Recipes, Poultry Breast Recipes Leave a Comment

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)



Preheat your oven to 300°F.


Push your fingers under the chicken skin to loosen it, then season the chicken under the skin with plenty of salt/truffle salt.


Insert two thin slices of black truffle under the skin of each breast.


Oil an oven-safe skillet or frying pan with high heat oil. Get the oil very hot over medium-high heat.


Carefully lay in the chicken breasts, skin-side down, and sear them until the skin browns & crisps.


Flip the chicken breasts skin-side up, and move the pan to the oven to roast.


Roast until the internal temperature of the chicken reaches 150-155°F.


Remove the pan from the oven and the chicken from the pan. Put the chicken on a clean plate to rest.


Mince the remainder of the black truffle.


Cook the black truffle pieces in the residual chicken fat for a minute over medium heat.


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.


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.


Slice the chicken breasts on the bias & serve them with the watercress salad, drizzled with a little more of the truffle vinaigrette.

Leave a Reply

Your email address will not be published. Required fields are marked *