📝 About This Recipe
A cornerstone of the German 'Brotzeit' and festive breakfast buffets, this Geflügelsalat is a masterclass in balancing creamy textures with bright, acidic notes. Unlike its counterparts, the authentic German version features tender poached poultry paired with white asparagus, mushrooms, and a hint of curry for a sophisticated flavor profile. It is the perfect elegant spread for a Sunday brunch or a refined cold platter served with crusty sourdough bread.
🥗 Ingredients
The Poultry & Poaching Liquid
- 500 grams Chicken Breast Fillet (fresh, skinless)
- 500 ml Chicken Stock (to submerge the chicken)
- 1 piece Bay Leaf
- 5 pieces Black Peppercorns (whole)
The Garden & Pantry Mix-ins
- 150 grams White Asparagus (canned or jarred, cut into 2cm pieces)
- 150 grams Button Mushrooms (canned or lightly sautéed fresh, sliced)
- 100 grams Mandarin Oranges (canned, well-drained)
- 50 grams Frozen Peas (blanched and cooled)
- 3-4 pieces Cornichons (finely diced)
The Creamy Dressing
- 150 grams Mayonnaise (high quality, preferably German style)
- 100 grams Sour Cream or Schmand (to lighten the texture)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Mild Curry Powder (for a hint of warmth and color)
- 1 teaspoon Dijon Mustard
- to taste Salt and White Pepper (white pepper keeps the sauce looking clean)
- 1 pinch Sugar (to balance the acidity)
For Garnish
- 1/2 bunch Fresh Chives (finely snipped)
- 1 piece Hard-boiled Egg (sliced into wedges)
👨🍳 Instructions
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1
Place the chicken breast in a small pot and cover with chicken stock. Add the bay leaf and peppercorns.
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2
Bring the stock to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover, and poach for 12-15 minutes until the internal temperature reaches 75°C (165°F).
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3
Remove the chicken from the liquid and let it cool completely. Once cool, cut the meat into bite-sized cubes or strips about 1.5cm thick.
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4
While the chicken cools, prepare the vegetables. Drain the white asparagus, mushrooms, and mandarin oranges thoroughly in a colander.
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5
Blanch the frozen peas in boiling salted water for 2 minutes, then immediately shock them in ice water to preserve their vibrant green color.
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6
In a large mixing bowl, whisk together the mayonnaise, sour cream (or Schmand), and Dijon mustard until smooth.
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7
Stir in the lemon juice, curry powder, and a pinch of sugar. Season generously with salt and white pepper.
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8
Add the diced chicken, asparagus, mushrooms, peas, cornichons, and mandarins to the dressing bowl.
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9
Using a large spatula, very gently fold the ingredients together. Be careful not to break the delicate asparagus tips or the mandarin segments.
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10
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'resting' period allows the flavors to meld and the curry to bloom.
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11
Before serving, give the salad a final taste. The cold temperature can dull flavors, so you may need an extra squeeze of lemon or a pinch of salt.
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12
Transfer to a serving platter or individual glass bowls. Garnish with fresh chives and egg wedges just before bringing to the table.
💡 Chef's Tips
Always use white pepper instead of black to keep the creamy dressing looking pristine and elegant. If using fresh mushrooms, sauté them briefly in butter and let them cool completely before adding to prevent the mayo from melting. For a leaner version, you can substitute half of the mayonnaise with Greek yogurt, though the flavor will be tangier. Do not skip the resting time in the fridge; it is essential for the chicken to absorb the aromatics of the dressing. If the salad is too thick after chilling, stir in 1-2 tablespoons of the pineapple or mandarin juice from the can to loosen it.
🍽️ Serving Suggestions
Serve with freshly baked German 'Kaisersemmeln' (Kaiser rolls) or thick slices of dark rye bread. Pair with a crisp, dry German Riesling or a chilled glass of sparkling Sekt for a celebratory breakfast. Include it as part of a 'Brotzeit' platter alongside Black Forest ham, Camembert, and radishes. For a lighter lunch, serve a generous scoop nestled inside a hollowed-out tomato or on a bed of butter lettuce leaves.