Chicken salad with a Tuscan twist

What happens when the goodness of chicken, vegetables and eggs come together - it makes for a healthy, appetizing and delicious Antipasto (starter in Italian). Toss up this very easy to make Tuscany chicken salad for a light Sunday brunch with family. A glass of wine would make for a good combination with the crunchy bites. Recipe: Chicken salad, vegetables crudites and stuffed egg Ingredients - Chicken breast (2 nos) - Red bell pepper (1 nos) - Carrot (1 nos) - Leek (1 nos) - Green bell pepper (1 nos) - Zucchini (1 nos) - Eggs (4 nos) - Anchovies (50 gr) - Capers (50 gr) - Parsley (20 gr) - Cream (10 ml) - Salt and pepper to taste - Extra virgin olive oil 20 ml Method - Cut all the vegetables in thin julienne (strips) and keep aside. - Boil the eggs. Let them cool, cut in half and remove the yolk. - Mix the yolk with chopped capers, anchovies, chopped parsley and cream. Re-fill the egg whites with it and tighten with boiled leek string. - Cut the chicken breast in a thin escallop and pan fry them for a few minutes. Keep aside and let it cool. Then cut it into thin strips. - In a mixing bowl, mix the vegetables and chicken trips, season with salt, pepper and olive oil and toss well. - Place the salad on a serving tray and the stuffed egg by its side. Drizzle a bit of basil oil over it. It serves four guests.