Chicken Salad with Mint Vinaigrette

Mint Vinaigrette

• 60 g extra virgin olive oil
• 30 g cider vinegar
• 15 mint leaves
• 1 ½ tsp fine sea salt

Chicken Salad

• 1 carrot (approx. 100 g), cut in pieces
• 50 g celery stalk cut in pieces
• 40 g shallots halved
• 4 chicken thighs, boneless skin on (approx. 70 g each)
• 5 g coarse sea salt
• 1000 g water
• 200 g potatoes cut in pieces
• 15 green asparagus (see tip)
• 100 g Fontina cheese
  ou Gouda cheese
• 15 cherry tomatoes
• 420 g pickled vegetables drained
• 15 pitted black olives
• 10 artichoke hearts, in oil drained, cut in pieces