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Iceberg Salad with Low Heat Chicken Breast, Parmigiano Reggiano and Balsamic Vinegar

Blog e Ricette

This one is not a regular chicken breast! The chef Claudio Sadler creates this interesting recipe exclusively for “La Vecchia Dispensa”. This creative and delicious recipe is the perfect solution for a summertime dinner, when you want to eat something light and flavorful at the same time.

Cooking time: 40 min

Ingredients for 4 portions:

  •  2 Chicken Breasts
  •  1 Head of Iceberg
  •  100 g Parmigiano Reggiano 30 Months
  •  50 g  Sliced Bresaola
  •  50 g  Extra Virgin Olive Oil
  •  20 g  Balsamic Vinegar of Modena IGP Blue Label
  •  Salt to taste
  •  2 Bay Leaves

Parmigiano Mayonnaise:

  • 3 Egg Yolks
  • 1 tsp. White Wine Vinegar
  • 400 g Sunflower Oil
  • 40 g Parmigiano Reggiano 30 Months
  • Salt to taste


  1. Wash the chicken breasts. Marinate them with extra virgin olive oil, bay leaves, salt and pepper.
  2. Put the chicken breasts in a bag and vacuum seal it. Steam cook at 65°C for 25 minutes.
  3. Cut the bresaola into julienne strips. Leave them in the fridge on sheets of baking paper.
  4. Put the grated Parmigiano Reggiano on a baking tray. Leave it in a microwave oven at maximum power for 1,5 min in order to obtain crunchy waffles.
  5. Use an immersion blender to make the mayonnaise. Mix the egg yolks with salt and Balsamic Vinegar. Start blending. Add the oil and, at last, the grated Parmigiano Reggiano.
  6. Cut the chicken breasts diagonally into more or less equal strips.
  7. Core the iceberg head, cut the leaves and season them with the Parmigiano mayonnaise.
  8. Put the salad on the serving plate. Place the chicken. Add the bresaola julienne and the warm Parmigiano waffles. Season with several drops of Balsamic Vinegar.

Buon appetito!

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