Smoked chicken winter salad with bacon, walnuts and a fried quail's egg Recipe

Smoked chicken salad with frisee lettuce, bacon and walnut dressed in a mustard vinaigrette and served with a fried quail's egg.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Whole smoked chicken(s) : 1 whole
  • Curly endive(s) : 2 whole
  • Banana shallot(s) : 1 whole
  • Walnut kernel(s) : 50 g
  • Smoked bacon cube(s) : 100 g
  • French stick : 100 g
  • Sunflower oil : 50 ml
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the vinaigrette
  • Maille Dijon mustard : 10 g
  • Red wine vinegar : 30 ml
  • Olive oil : 120 ml
  • Walnut oil : 30 ml
  • Maldon salt : 3 pinch(es)
  • For the garnish(es)
  • Quail's egg(s) : 6 whole
  • Sunflower oil : 2 Tbsp
  • Maldon salt : 3 pinch(es)



    Preheat the oven to 200'C.

    Pick the meat from the smoked chicken and flake into bite-size pieces. Keep the skin and place on a baking sheet. Cover with parchment paper and place another baking tray on top. Bake in the oven for 10 minutes or until the skin is crispy.

    To prepare the salad ingredients: Peel and finely dice the banana shallots and garlic. Roughly chop the parsley leaves and break the walnuts into small pieces.

    Pick the yellow and white curly endive leaves and then wash and spin in a salad spinner until dry, discard the dark green leaves.

    Heat a frying pan until hot and add a splash of sunflower oil. Cook the bacon cubes until crisp and golden brown. Place on kitchen paper to absorb any excess oil.

    For the croutons: tear or cut the baguette into small pieces. Heat a frying pan until hot and add a splash of oil. Cook the croutons until crisp and golden brown. Remove from the heat and add the garlic. Stir well before mixing in half of the chopped parsley. Place the finished croutons on kitchen paper to absorb any excess oil.


    Place the Dijon mustard and red wine vinegar in a mixing bowl and whisk together with the salt. Slowly drizzle in the olive oil whilst continually whisking to create a smooth dressing. Finish the vinaigrette with the walnut oil, following the same process and continuously whisking.

    For the eggs: Gently break the eggs using a serrated knife and separate into small cups or ramekins. Heat a frying pan over a low heat and add the sunflower oil. When the oil is warm carefully add the quail's eggs one at a time, making sure they stay separated. Cook until the white of the egg is set. Remove from the heat and season with a sprinkle of Maldon sea salt.

    To assemble the salad: Place the frisee in a bowl, season with salt and pepper and add the shallot and remaining chopped garlic and parsley. Pour in the dressing, using tongs or your hands to mix the salad leaves and coat them with the dressing. Add the croutons, lardons and walnuts, mixing though the salad.

    Place the salad leaves in a bowl, making sure that each bowl has some lardons, croutons and walnuts. Layer in pieces of smoked chicken and then finish with the fried quail's egg and crispy chicken skin.

Chef's tip

«The smoked chicken in this recipe can easily be replaced with smoked duck or smoked trout. Or make your own home smoked chicken breasts!»

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