Nutritional Info

Nutrition Facts

Serving Size 1 (345g)

Calories 504
Calories from Fat 284 (56%)
Amount Per Serving %DIV
Total Fat 31.5g 48%
Saturated Fat 7.4g 37%
Monounsaturated Fat 17.4g
Polyunsaturated Fat 6.8g
Trans Fat 0.0g
Cholesterol 184.6mg 62%
Sodium 147.4mg 6%
Potassium 564.4mg 12%
Total Carbohydrate 7.8g 3%
Dietary Fiber 0.2g 1%
Sugars 2.1g
Protein 42g 84%

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Recipe Description
In the Piedmont region, restaurant meals typically begin with a long series of antipasti. That is how I first tasted this salad at Belvedere, a classic restaurant of the region. I like to serve it as a main dish for lunch in spring or summer. For a quick meal, make this salad with a store bought roasted chicken instead of poached chicken. Roasted turkey would also be good.
Prep time
30 min
Cook time
45 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
6 Ounce(oz)  parmlgiano reggiano
6 Cup(c)  salad greens, torn into bite sized pieces
1 Pinch(pn)  black pepper, freshly ground, to taste
2 Tablespoon(T)  lemon juice, freshly squeezed
1 Teaspoon(t)  dijon mustard
2 Ounce(oz)  anchovy fillets, drained and chopped
1/4 Cup(c)  olive oil
2   celery ribs, thinly sliced
8 Ounce(oz)  white mushrooms
6   black peppercorns
3   parsley sprigs
1   onion
2   celery ribs
2   carrots
4 Pound(lb)  chicken
1 Pinch(pn)  salt, to taste


Place the chicken in a large pot and add cold water to cover. Bring the liquid to a simmer and cook 10 minutes. With a large spoon, skim off the foam that rises to the surface. Add the carrots, celery, onion, parsley and salt to taste. Cook on medium low heat until the chicken is tender and the juices run clear, about 45 minutes. Remove the chicken from the pot. Reserve the broth for another use. Let the chicken drain and cool slightly. Remove the meat from the skin and bones. Cut the meat into 2 inch chunks. In a large bowl, combine the chicken chunks, mushrooms and thinly sliced celery. In a medium bowl, whisk together the oil, anchovies, mustard, lemon juice, salt and pepper to taste. Toss the chicken mixture with the dressing. Spread the salad greens on a platter and top with the chicken mixture. With a swivel blade vegetable peeler, shave the Parmigiano Reggiano over the salad. Serve immediately.

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