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Chicken, apple and arugula salad with Cantonnier St-Raymond

4 to 6 portions


  • 500 ml (2 cups) cooked chicken, diced
  • 1 litre (4 cups) apples, cut into quarters
  • 1 litre (4 cups) young arugula shoots
  • 60 ml (¼ cup) olive oil
  • 45 ml (3 tbsp.) cider vinegar
  • Salt and freshly ground pepper
  • 120 g (4 oz.) Cantonnier St-Raymond cheese, cut into small sticks


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  • In a large bowl, combine all the ingredients, including the cheese. Season to taste and serve.
  • Note: If the salad won’t be served immediately, combine all the ingredients except the arugula, which you should add just before serving.

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Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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