Salade Au Poulet Recipe

Name: La Parisienne French Bakerys Salade Au Poulet Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 cups mixed salad greens (lettuce mix, arugula, spinach); 1 cup cherry tomatoes, halved; 3 each hard-boiled eggs, halved; 2 each cooked chicken breast, sliced or shredded; 1 cup freshly grated Parmesan cheese; 0.25 cup red onion, thinly sliced (optional); 0.5 cup cucumber, thinly sliced or half-mooned; 3 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 1 tsp Dijon mustard; 1 tsp lemon juice, freshly squeezed; 0.5 tsp honey or maple syrup (optional, for balance); 0.5 tsp garlic, minced; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs toasted pine nuts or chopped toasted walnuts; 2 each lemon wedges (for serving)

Inspired by La Parisienne French Bakery

Time30m

Serves4

Mixed green salad with eggs, tomato, chicken and parmesan cheese.

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Ingredients

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Salad

6 cups mixed salad greens (lettuce mix, arugula, spinach)

1 cup Cherry tomatoes, halved

3 each hard-boiled eggs, halved

2 each cooked chicken breast, sliced or shredded

1 cup Freshly grated Parmesan cheese

1/4 cup red onion, thinly sliced (optional)

1/2 cup cucumber, thinly sliced or half-mooned

Dressing

3 tbs extra-virgin olive oil

1 tbs red wine vinegar

1 tsp Dijon mustard

1 tsp lemon juice, freshly squeezed

1/2 tsp honey or maple syrup (optional, for balance)

1/2 tsp Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Garnish / Optional

2 tbs toasted pine nuts or chopped toasted walnuts

2 each lemon wedges (for serving)

Method

Prepare eggs & chicken

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce heat and simmer for 9–10 minutes for fully set yolks. Immediately transfer eggs to an ice bath for 5 minutes, then peel and halve.

Cook or reheat chicken

If using raw chicken breasts: season lightly with salt and pepper and cook in a skillet over medium heat with 1 tsp olive oil for about 6–8 minutes per side (internal temperature 74°C / 165°F). Let rest 5 minutes, then slice thinly. If using pre-cooked chicken, warm gently or use cold, and slice or shred to desired size.

Make dressing

In a small bowl or jar combine 3 tbs olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp honey (if using), 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a lidded jar until emulsified and smooth. Taste and adjust salt, acid (add more vinegar or lemon), or sweetness as needed.

Assemble salad

In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 1/4 cup thinly sliced red onion (if using). Toss gently to distribute ingredients.

Add the sliced cooked chicken evenly over the greens and arrange the halved hard-boiled eggs on top.

Drizzle 2–3 tbs of the prepared dressing over the salad and toss lightly to coat. Use additional dressing to taste; reserve any leftover dressing for serving.

Sprinkle 1 cup freshly grated Parmesan evenly over the salad and scatter 2 tbs toasted pine nuts or walnuts if using. Finish with a grind of fresh black pepper and serve with lemon wedges on the side for squeezing.

Serve

Divide salad among 4 plates or bowls. If desired, offer extra grated Parmesan and dressing at the table. Serve immediately so greens remain crisp.