# Classic Chicken Salad with Pickled Beetroot and Soft-Boiled Eggs

Tender pulled chicken over crisp lettuce and endive, dressed with a sharp vinaigrette and finished with jewel-bright beetroot and jammy eggs.

_Lunch · British_

Prep: 20 min · Cook: 15 min · Total: 35 min · Yields: 4 servings

## Ingredients

- 2 lb cooked chicken (roasted or poached, pulled into generous pieces)
- 1 romaine lettuce (leaves separated and torn)
- 1 small head of frisée or curly endive (pale inner leaves only)
- ½ English cucumber (thinly sliced into rounds)
- 2 medium cooked beetroots (store-bought or home-roasted, sliced into thin rounds)
- 4 eggs
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp white wine vinegar
- 1 tsp Dijon mustard
- ½ tsp caster sugar
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper

## Instructions

1. Bring a small saucepan of water to a boil. Lower the 4 eggs in gently and cook for 7 minutes for jammy yolks, then transfer immediately to an ice bath for 5 minutes. Peel and halve lengthways.
2. Whisk together the 3 tbsp extra-virgin olive oil, 1.5 tbsp white wine vinegar, 1 tsp Dijon mustard, 0.5 tsp caster sugar, 0.5 tsp fine sea salt, and 0.25 tsp black pepper in a small bowl until emulsified. Taste and adjust acidity.
3. Tear the romaine lettuce and pale frisée leaves into a large wide serving bowl or platter, mixing them together to form an even base.
4. Arrange the 2 lb pulled cooked chicken over the lettuce in loose, irregular mounds — avoid packing it flat.
5. Drizzle two-thirds of the dressing over the chicken and greens, letting it pool slightly at the base.
6. Fan the 0.5 cucumber sliced into rounds and the 2 medium cooked beetroot rounds alternately around the outer edge of the platter.
7. Nestle the halved eggs among the chicken pieces, cut-side up, and spoon the remaining dressing over the eggs and border garnish.
8. Serve immediately — do not dress the salad more than 10 minutes before serving or the leaves will wilt.

## Tip

> Pat the pulled chicken dry with paper towels before placing it on the greens. Any residual cooking juices will water down the dressing and turn the lettuce limp within minutes.

Tags: salad, weeknight, leftover-friendly, gluten-free, british

---
Canonical: https://just-recipes.io/recipes/classic-chicken-salad-with-pickled-beetroot-and-soft-boiled-eggs
Source: https://www.gutenberg.org/ebooks/10136