Chicken salad with pickled Lombard peppers and Leerdammer

Published on 3 February 2019

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A tempting starter or main course, best prepared ahead and left to rest so the chicken absorbs flavour.

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I cook chicken, carrot, onion and a little salt in a saucepan for about 1 and a half hours until meat leaves the carcass.

I cool, remove skin and bones and shred.

I drain peppers from vinegar.

I remove stalks, slit lengthways and remove seeds.

I chop finely.

I dice Leerdammer too.

I mix chicken, peppers and cheese.

I dress with extra virgin olive oil and adjust salt and pepper.

Lovely as starter or main.

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