A fresh and summer dish exalted by the matching of the floral notes and high acidity of pure Cortese di Gavi DOCG by the winery La Torre di Castel Rocchero:
Ingredients for 4 people:
2 chicken breasts
200 g Emmenthal
1 head of lettuce
4 hard-boiled eggs
extra virgin olive oil
1 celery stem
salt (to the taste)
First prepare a vegetable broth with celery, carrot, onion and a laurel leaf, regulate the salt to your taste and, once ready, dip in the chicken breasts, cooking them for 15 minutes. When cooked, let the meat cool in the broth. Once cooled, cut the chicken breasts into strips and do the same with the cheese. After washing, cut the salad into strips too, according to the desired size.
Mix carefully all the ingredients and season with mayonnaise.
Refrigerate and serve the salad well chilled.