Padua chicken salad with raisins and pine nuts

Padua chicken salad with raisins and pine nuts

Ingredients for 6 people

  • 1 Paduan hen
  • 1 onion, 1 carrot, 2 celery sticks, 2 bay leaves
  • 200g green salad, 50g pine nuts, 50g raisins
  • lemon juice
  • 3 tablespoons extra-virgin olive oil
  • salt


Clean and eviscerate the hen, singe to remove any feather residue, then remove the legs and head. Rinse thoroughly under running water and place in a saucepan half-filled with water. Add the celery, onion and carrot, bay leaves and a pinch of salt. Boil for about an hour and a half, adjusting the cooking time according to the consistency of the meat. When the hen is cooked, remove it from the broth; wait a few minutes for it to cool down a little, then take it apart and fillet the meat, removing the skin. Wash the salad leaves, arrange on the plates and place the filleted meat, pine nuts and raisins on top. Season with a vinaigrette, made by emulsifying the lemon juice with oil and a pinch of salt.

Taken from "Veneto in Tavola, local and traditional recipes and flavours"