Leeks-mignon chicken salad

Clafoutis aux poireaux et à la tomme
Preparation 10 min
Baking 1 min.
Portions 4
Freezing No


  • 1 l (4 cup) chicken broth
  • 2 packages of Les Cultures de Chez Nous leeks-mignon
  • 80 ml (1/3) canola oil
  • 15 ml (1 tbsp.) white vinegar
  • 1 small finely chopped red onion
  • 4 de-boned chicken breasts
  • 60 ml (1/4 cup) berries in season
  • 5 oz. (142 gr) of a mix of lettuce of your choice
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  • In a casserole, boil the leeks-mignon in the chicken broth for 18 minutes. During this time, prepare the dressing by mixing the oil with the vinegar and chopped onion. Drain the leeks-mignon. Save the chicken broth in the refrigerator or freezer for some other use. Separate the leeks in half lengthwise and marinate them in the dressing for 1 hour in the refrigerator.
  • In the meantime, heat the barbecue to medium heat. Place the chicken on the hot grill and cook for 5 to 8 minutes on both sides. The cooking thermometer should indicate 185°F (85°C) for safe cooking. Place the lettuce leaves and cold leeks in each of the 4 plates and place the chicken breasts on top of the leeks. Garnish with fresh berries.

Chef's notes