From Cipriani 

Serves 6 as a main course

A Note from the Chef:

Our classic Chicken Salad is a staple on the menus of all Cipriani restaurants around the world. The secret is its simplicity. Made of many small details, this salad highlights the freshness and quality of each ingredient, as well as the care put into every step of the preparation. It can be a wonderful light meal by itself, or shine as one among several courses.

Ingredients

• 3 whole skinless, boneless chicken breasts
• 6 cups chicken stock
• 1 celery rib, cut into chunks
• 1 small onion, halved
• 1 carrot, trimmed and cut into chunks
• 1 bay leaf
• 6 medium tomatoes, halved lengthwise, then sliced crosswise
• 6 cups shredded romaine lettuce
• Worcestershire sauce
• Salt and pepper
• 1 1/2 cups mayonnaise
• 3 large hard-boiled eggs, chopped for garnish

Instructions

1. Put the stock, celery, onion, bay leaf, and salt in a large saucepan.
2. Heat to boil, uncovered for 10 minutes. Add chicken breasts, lower heat, and simmer, covered, for 20 minutes.
3. Remove the pan from the heat and let the chicken cool in the broth for 30 minutes.
4. Move the chicken to a cutting board and cut into julienne strips.
5. Arrange a ring of tomato slices around the outside edge of a round plate and spread the lettuce in the center.
6. Mound the chicken on top of the lettuce and sprinkle a few drops of Worcestershire sauce and some salt and pepper. Spoon some of the mayonnaise over the top.
7. Garnish with the chopped eggs. Serve remaining mayonnaise on the side.