Name: Insalata di Pollo (Chicken Salad)
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 teaspoon chopped fresh chives; 250 to 300 milliliters (1 to 1¼ cups) chicken stock, or as needed; 20 grams (1½ tablespoons) dark raisins; 60 milliliters (¼ cup) dry white wine; 15 milliliters (1 tablespoon) lemon juice (from ½ lemon); 12 grams (¼ cup) julienned carrot; 25 milliliters (1 tablespoon plus 2 teaspoons) red wine vinegar; ½ teaspoon chopped fresh tarragon; 15 grams (1 tablespoon) pine nuts; 20 grams (¼ cup) julienned celery; 250 grams (9 ounces) boneless, skinless chicken pieces, cleaned of all fat, veins, and connective tissue; ½ head Boston lettuce, cleaned and dried; 30 milliliters (2 tablespoons) extra-virgin olive oil; Coarse salt and freshly ground black pepper; 45 grams (¼ cup) unpeeled and julienned Granny Smith apple; Pinch of sugar

Chicken salads have been a feature of Italian cuisine since at least the first century BCE when Apicius, a Roman, wrote what is widely credited to be the world’s first cookbook, De Re Coquinaria. This recipe, indigenous to Mantua, in Lombardia, dates to the Italian Renaissance, when it was traditionally made with capon.

The salad may be made with either chicken breast or dark meat. Dark meat has the advantage of richer flavor but requires care