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Bagration (General from Napoleonic era) - Lettuce with pasta, tomato, egg, chicken and heart of artichoke
A really good lunch salad that feels good. A typical leftover salad.
Ingredients
4 servings
- 4 eggs in wadges, hard boiled
- 7 oz (200 g) cooked small pieces of pasta
-
7 oz (200 g)
chicken breast, cooked, in large julienne
- 4 oz - 7 oz (100 g - 200 g) artichoke hearts, in julienne or thin slices
- 4-8 (depending on size) tomatoes in wedges
- 1 stick of celery in julienne
- 1/4 - 1/2 cup (1-2 dl) mayonnaise or other white dressing
Directions
Cook the pasta and the eggs.
Prepare the chicken breast. You can fry or poach as you prefer.
Allow it to cool for at least an hour or two.
Cut out the rest and plate.
Notes
It's typically a salad, for which it is a good idea if you plan ahead a little bit. Make a pasta and chicken dish the day before and have enough leftovers for the salad the following day.
Julienne: cut into pieces the size of matches.
Large julienne: cut into pieces the size of french fries.
Freshly cooked artichokes taste better, but I usually use glass or canned for convenience.
