Anyone else around here who eats salads during the summer? And someone else who at the end of July no longer has new ideas and ends up always eating the same one? I recognize that having a varied repertoire and to the taste of the whole family is not always easy, that's why I try different salads and those that I like the most at home I keep to share with you. And, what do you want me to tell you, this pickled chicken salad with mango, goat cheese and walnuts has gone out the front door!!

We are also going to take the opportunity to prepare our own pickled chicken , in this case breast, and I am sure that you are going to turn this salad into a regular dish at home, because it is delicious, it does not take long to prepare and it solves more than a dish these days that you don't feel like cooking much, either to prepare this salad, or to prepare some toast with good bread and some roasted peppers, for example.

In this recipe I indicate the quantities to prepare the breast necessary for this salad, approximately, but as I already told you that it will solve many dinners and lunches and it will give us the same job of preparing one breast as two, I recommend that you double the quantities and prepare plenty of pickled breast, which you will see at home will not last at all!

oh! What do not you know very well what is that of the marinade ? Well, don't worry, I'll tell you: It is a technique for preserving food that consists of cooking said food in a mixture of olive oil, vinegar and spices . With the same name we also know the food obtained with this technique.

It is a preparation of those of a lifetime, whose main purpose was to preserve food thanks to its cooking in an acidic medium, vinegar, which prevents the growth of bacteria. And although today, especially in the case of meat, it is no longer necessary to pickle it to preserve it, since we have refrigerators and freezers, in my opinion, it is one of the most delicious dishes in our kitchen, so we must not stop preparing them, even if only for pleasure.

And for this type of dish I can't think of anything better than my beloved Le Creuset cocotte , because it distributes the heat evenly and slow cooking is fantastic, because it cleans phenomenally, …and because it's beautiful!! Or not? You can also use it without fear to marinate chicken since its enameled surface is not damaged by acid. What I tell you... Perfect!

Caractère Revol porcelain plates, Revol porcelain salad bowl , Pallarès stainless steel table knife , Revol Porcelain oven tray and Evolution Le Creuset Round Cocotte


For the marinated breast:
  • 1 chicken breast
  • 125ml vinegar
  • 125 ml of water
  • 60ml olive oil
  • 1 small onion
  • 3 garlic cloves
  • 1 bay leaf
  • 2 cloves
  • 6 or 7 black peppercorns
  • Salt

For the salad:

  • 200 g lamb's lettuce, arugula or assorted lettuce
  • pickled brisket
  • 1 large mango
  • 100 g of curly goat cheese
  • Walnuts
  • Olive oil
  • Vinegar
  • Salt


For the pickled breasts

  1. First, and with the help of a very sharp knife , we clean the breast of any traces of fat it may have and put it in a bowl .
  2. Then cut the onion into eighths and add it.
  3. Peel the garlic and crush it (without crushing it, giving it a single blow) and also add it to the bowl.
  4. Add the vinegar, water and oil, as well as the bay leaf, salt, black pepper (whole grains) and cloves.
  5. We take the bowl to the fridge and leave the breasts macerating for at least 12 hours (it can be up to 24 hours).
  6. Once the resting time has elapsed, put all the ingredients in the Le Creuset Cocotte and place over medium heat until it starts to boil.
  7. At that moment we lower the heat, put the lid on the cocotte and cook for approximately 30 minutes.
  8. After 30 minutes we check the doneness of the breasts, since depending on their size, 30 minutes may be enough or they may need a few more minutes (it may be up to approximately 40 minutes). To know if they are ready, we must be able to pierce the meat of the breasts with a knife without noticing resistance, so that they feel tender but without falling apart.
  9. Once they are ready, remove the cocotte from the heat.
  10. Let the breasts cool inside the cocotte and when both the breasts and the marinade are cold, we take them to the fridge in a container preferably with a lid .

For the salad

  1. We start by taking the breast out of the fridge so that it is not so cold when we eat the salad (we can even heat the breast and eat the salad warm, it is also delicious that way).
  2. We put the chicken breast on a board and cut it into cubes or thin slices, as we like, and reserve.
  3. Peel the mango and cut it into cubes of approximately 2cm. We booked.
  4. We cut the goat cheese into slices or, if you prefer, we remove the rind and crumble it and reserve it too.
  5. If necessary, wash the lettuce and drain it well with the help of a centrifuge so that it is completely dry, and put it in a salad bowl or directly on the plates if we are going to serve the plated salad.
  6. We add the breast, the mango and the cheese that we had reserved and some peeled nuts.
  7. Dress with oil, vinegar and salt (for my taste the ideal ratio is 3 parts oil to 1 vinegar), or if you prefer with the marinade of the breasts and olive oil (in this case I put 1 part oil per 1 pickle, since the pickle vinegar is reduced with water and olive oil).
  8. Remember that the dressing must be added just before serving the salad so that the green leaves are not withered.

Le Creuset Evolution Round Cocotte , De Buyer stainless steel spoon , Caractère Revol porcelain plates and Revol porcelain salad bowl


  • The marinades are great resting once cooked because the flavors are accentuated, so we can prepare the pickled breast the day before and at the time of eating we will only have to prepare the salad.

Now you have the base of my favorite salad, but you can adapt it to your taste, changing the fruit, for example with some raspberries it would be perfect, or the nuts (you can use hazelnuts, pistachios, almonds... etc) or even different vinaigrettes, and thus be able to vary so as not to get bored. I hope you enjoy it!!

Recipe author: Leticia from Revealing Flavors


Fernanda said:

¡Olé! Sí, sí, con aplauso.
Receta muy rica, muy fácil y muy cómoda.
Yo hice algún cambio: no puse mango y aliñé con AOVE y vinagre de Módena. Es una receta versátil, rica, rica.
Muchísimas gracias por compartirla.

Trinidad said:

Me gusta mucho esta receta,yo la he hecho con perdices y está exquisita

Leave a comment