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Chicken salad with lamb’s lettuce and dandelion

Chicken salad with lamb’s lettuce and dandelion

A deliciously hearty and inspiring salad with beautiful green and yellow colours. Dandelion leaves taste wonderful in salads, especially the baby shoots. The yellow petals from the flower make a lovely garnish, but they can also be used to make a yellow dandelion syrup that goes well with cheese.


  • 35 g egg yolks
  • 5 g finely chopped garlic
  • 12 g dijon mustard
  • 20 g freshly squeezed lemon juice
  • 3 g salt
  • 100 g Puck® Whipping Cream
  • 100 g vegetable stock
  • 400 g boiled butter beans (about 200 g dried, soaked in water)
  • 250 g cucumbers – in sticks
  • 75 g rinsed and dried lamb's lettuce
  • 75 g rinsed and dried baby shoots from dandelions or rocket
  • 300 g steamed grains, such as pearl spelt, khorasan wheat or similar
  • 400 g roasted chicken fillets – sliced
  • 150 g round loaf – in cubes, toasted to make croutons
  • yellow petal
  • small leaves from dandelion
  • 10 portioner

Beat the egg yolks, mustard, garlic, lemon juice and salt well. Beat in the cream and stock, then stir the cooked beans into the dressing. Refrigerate covered for at least 30 min., then season to taste.

Combine the cucumber, lamb’s lettuce and dandelion leaves in a large flat dish. Sprinkle with the seeds and chicken. Pour the dressing and beans over the salad and top with crispy croutons. Garnish with dandelion petals and leaves.

Energy 2183 kJ
Protein 30%
Carbohydrate 41%
Fat 29%