For the sauce:
50 gr Salvagno green sauce
20 gr cappers
20 gr Salvagno black olives without stone in extra virgin olive oil
15 basil leaves
Salvagno extra virgin olive oil
For The chicken:
600 gr. Chicken breasts
4 bay leaves
10 black peppercorns
Peel the onion and carrot, cut them in half and put them in 1,5 liters of water, add the bay leaves and peppercorns.
Add salt and boil. Lower the heat and put in the chicken breasts to boil. Must cook for 10 to 20 minutes depending on the thickness of the meat.
Meanwhile prepare the sauce: in a blender together with the green sauce put capers, basil, Salvagno olives without stone and chopped with 3 tablespoon of Salvagno extra virgin olive oil and a squeeze of lemon juice.
Drain the chicken breasts, let them cool and cut into strips regularly.
Put the salad in a bowl, add the strips of chicken, seasoned with green sauce obtained and drizzle of Salvagno extra virgin olive oil.