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A gourmet Black Truffle Chicken Salad artfully plated on a white porcelain dish, featuring sliced grilled chicken, mixed greens, cherry tomatoes, cucumber slices, toasted walnuts, and a drizzle of truffle-infused dressing, garnished with shaved Parmesan and black truffle shavings. A small bowl of extra dressing, a glass of crisp white wine, and a slice of crusty artisan bread complete the elegant setup on a rustic wooden table with soft natural lighting.

Black Truffle Chicken Salad

Elevate your meal with this gourmet Black Truffle Chicken Salad. Enjoy tender, grilled chicken paired with crisp mixed greens, juicy tomatoes, and decadent truffle shavings for a protein-packed, flavor-rich dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4 People
Course: Main Course, Salad
Cuisine: European Fusion
Calories: 400
Ingredients Method

Ingredients
  

Chicken Breast:
  • 2 boneless skinless chicken breasts
  • Pounded to an even thickness for uniform cooking
Black Truffle:
  • 1-2 tablespoons of freshly shaved or preserved black truffle
  • Adds an earthy aromatic intensity
Mixed Greens:
  • A vibrant blend of arugula and baby spinach
  • Provides a refreshing peppery base
Cherry Tomatoes:
  • Halved to release juicy sweetness and add a pop of color
Cucumber:
  • Thinly sliced for a crisp refreshing crunch
Parmesan Cheese:
  • Shaved to sprinkle a savory rich layer over the salad
Nuts (Walnuts or Pecans):
  • A handful roughly chopped for added texture and a nutty flavor
Homemade Dressing:
  • Extra Virgin Olive Oil: 3 tablespoons
  • Lemon Juice: 2 tablespoons
  • Dijon Mustard: 1 teaspoon
  • Honey: A drizzle to balance the tang
  • Season with salt and pepper to taste

Method
 

Prepare the Chicken:
  1. Flatten & Season: Begin by gently pounding 2 boneless, skinless chicken breasts to ensure even cooking. Season both sides with a pinch of salt and pepper.
  2. Cook to Perfection: Heat a drizzle of olive oil in a skillet over medium heat. Sauté the chicken for 5-6 minutes on each side until it develops a beautiful golden crust and is cooked through.
  3. Rest & Slice: Allow the chicken to rest for a few minutes to lock in its juices, then slice it thinly for a tender, protein-packed topping.
Create the Fresh Salad Base:
  1. Combine Greens: In a large mixing bowl, toss together a vibrant blend of baby spinach and arugula—perfect for a crisp, fresh foundation.
  2. Add Color & Crunch: Incorporate halved cherry tomatoes, thinly sliced cucumber, and a handful of roughly chopped walnuts or pecans. These ingredients not only enhance texture but also add a burst of color to your plate.
Whisk Up the Truffle-Infused Dressing:
  1. Mix Ingredients: In a small bowl, combine:
  2. 3 tablespoons of extra virgin olive oil
  3. 2 tablespoons of freshly squeezed lemon juice
  4. 1 teaspoon of Dijon mustard
  5. A drizzle of honey to balance the acidity
  6. Enhance with Truffle: Season with salt and pepper, then add a few shavings of black truffle to infuse the dressing with its signature earthy aroma.
Assemble and Serve:
  1. Dress the Salad: Drizzle the freshly prepared dressing over your greens and toss gently to ensure every ingredient is evenly coated.
  2. Layer the Flavors: Arrange the sliced chicken on top of the dressed salad. Sprinkle with shaved Parmesan cheese for an extra layer of savory richness.
  3. Final Touch: For a luxurious finish, add a light drizzle of truffle oil just before serving to elevate the gourmet experience.