Instructions

Cook the Chicken

Clean the chicken and cook it in a large pot of lightly salted water for about 20 minutes. Drain and let it cool on a plate.

Prepare the Base

Remove the skin and cut the chicken into small pieces. Place it in a large bowl with 4 tablespoons of extra virgin olive oil, lemon juice, and a pinch of salt. Let it rest for about 10 minutes.

Add the Vegetables

Clean and chop the celery, carrots, and tomatoes. Cut the Emmental cheese into cubes and add everything to the bowl along with the olives.

Mix

Season with salt and mix well until all ingredients are evenly combined.

Chill and Serve

Refrigerate the chicken salad until ready to serve. Before serving, drizzle with a small amount of truffle olive oil for extra flavor.