WSVN — A chicken salad from a hot, new restaurant in Wynwood can be a great meal. A chef shows us the ingredient he uses to make it taste so good. Time to grab a bite with Belkys.

The Chef: Brad Kilgore
The Restaurant: Alter in Wynwood
The Dish: Chicken Confit Salad with Truffle, Herbs and Lemon

For Chicken & Marinade
1 whole chicken, pre-cut into eight pieces
1 pint olive oil
1 bunch parsley
3 garlic cloves
4 each rosemary sprigs
2 Tbs. Dijon mustard
1 Tsp. black peppercorns
1 Tbs. kosher salt
2 Tbs. sherry vinegar
6 brioche buns

For Herb Lemon Mayo
1 pint mayonnaise
3 Tbs. truffle oil
1/4 cup lemon juice
1/4 cup fresh tarragon
1/4 cup chives
 1/4 cup water
1 diced green apple
1 stalk diced celery
2 Tbs. grapeseed oil
Handful Frisee lettuce

Method of Preparation:
– Start by making the marinade for the chicken. In a blender, add olive oil, parsley, garlic, rosemary, black peppercorns, kosher salt and sherry vinegar (or red wine). Add Dijon mustard. Blend until smooth. Pour it over the chicken until it’s covered. Put it in the fridge and marinate for four hours.

– When it’s ready, cook the chicken (covered in marinade) in salted water. Start it at room temperature to cook evenly until it bubbles, then let it rest for 25 minutes.

– While the chicken is cooking, make the lemon herb mayo in the blender. Add regular mayonnaise, lemon juice, fresh tarragon, chives, water and blend. Slowly add truffle oil until it’s smooth.

– Set aside. Now, put grapeseed oil in a hot pan and and toast a brioche bun on both sides. When it’s golden brown, set aside to cool, then cut a triangle out of the center of the Brioche bun. Make a cut at each end, and then cut on the diagonal on each side to make a "cup" for the Chicken Salad.  (Chef Brad demonstrates in Online Extra.)

– When the chicken is done, take it out of the pot and cool it in the fridge. Shred it and put it in the bowl with the herb mayo. Add salt, diced green apple, celery and a bit of lemon juice. Blend well.

To Plate:
– Put a serving of the chicken salad into the brioche bun. Be generous! Garnish the top with a simple salad of Frisee lettuce and chives.

Serving suggestion: Alter Gimlet

Serves:  6

223 N.W. 23rd St.
Miami, FL 33127  
(305) 573-5996

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