Chicken and leeks mignons salad

Author: Les Cultures de chez nous
Salade de poulet aux mignons de poireaux
Preparation 10
Baking 1
Portions 4
Freezing No


  • 1 liter (4 cups) of chicken broth
  • 2 packages (4 leek's whites) of Les Cultures de chez nous trimmed leek's mignons
  • 80 ml (1/3 cup) of canola oil
  • 15 ml (1 tablespoon) of vinegar
  • 1 finely chopped small red onion
  • 4 boneless chicken breasts
  • 60 ml (1/4 cup) of seasonal small fruits
  • 5 oz (142 g) of mixed lettuce of your choice
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  • In a casserole, boil leeks mignons into chicken broth for 18 minutes.
  • Meanwhile, set up vinaigrette by mixing oil with vinegar and chopped onion. Drain and wipe leeks mignons. Keep chicken broth in the refrigerator or in the freezer for another use. Slice leeks in halfs over its lenght and macerate into vinaigrette. Refrigerate an hour.
  • Meanwhile, heat barbecue at medium heat. Set chicken over hot grill and cook for 5 to 8 minutes over each sides. The temperature must be of 185 ºF (85 ºC) for a safe cooking. Set lettuce leaves and cold leeks into 4 plates and set down a chicken breasts into each plates over leeks mignons.
  • Garnish with seasonal small fruits.

Chef's notes