Ingredients for 4 people:
2 chicken breasts
200 g of Emmental
1 head of lettuce
4 hard-boiled eggs
Extra virgin olive oil
Salt according to taste.
Prepare a vegetable broth with celery, carrot, onion and a laurel leaf; add some salt as necessary, and as soon as it is ready, dip the chicken breasts into the broth cooking them for about 15 minutes. Once cooked, let the meat cool inside the broth.
When it has become all cool, cut the chicken breasts into strips; then do the same with the cheese and, after having washed it, cut into strips the salad too. Mix with care all the ingredients and season with mayonnaise.
Refrigerate for at least one hour and serve the salad well cold.
SUGGESTED WINE: GAVI DI GAVI LA TORRE