Salade de blancs de volaille grillés

Chargrilled Chicken Salad

Preparation info

  • Serve


    • Difficulty


    • Ready in

      50 min

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

This is another very French salad found on every brasserie menu. It is very refreshing, with a nice crunch. You can use chervil instead of the tarragon; it is a wonderful herb that should be grown and used more often! Another delicious alternative is to use Saffron Mayonnaise instead of garlic mayonnaise and flat-leaf parsley instead of tarragon.


  • 4 chicken breasts, skin on
  • olive oil, for seasoning
  • 1 tsp vinegar
  • 8 quail eggs
  • 2 tbsp garlic mayonnaise
  • 2 tbsp chopped tarragon
  • juice of 1 small lemon
  • 1 cos lettuce, cut into large pieces
  • 2 tbsp croûtons
  • sea salt and freshly ground black pepper


    Put the chicken breasts in a small dish, season with salt and pepper and drizzle with olive oil. Cover with cling film and leave to marinate for 15–20 minutes.

    Meanwhile, soft-boil the quail eggs. Fill a small saucepan with water and bring to the boil. Add the vinegar to the water, as this will make the eggs easier to shell after cooking. Place the eggs in a ladle, then slowly and carefully slide them into the water so that you don’t break the shells. Cook for 4 minutes, drain and place the eggs under running cold water. When cool enough to handle, shell the eggs, cut in half and set aside.

    Preheat the oven to 200°C/400°F/gas 6. Heat a ridged griddle pan over a medium heat and fry the chicken breasts, skin-side down, for 5 minutes, then turn them over and fry for another 5 minutes. Your chicken breasts should now have charred grill marks on both sides. Transfer to a baking dish and roast in the preheated oven for a further 10 minutes.

    Meanwhile, put the mayonnaise, tarragon and lemon juice in a large serving bowl, season with salt and pepper and mix well. Add the lettuce and mix.

    Remove the chicken from the oven and cut it into thick slices while it is still warm. Arrange the slices on top of the salad and top with the quail eggs and finally the croûtons. Serve warm.