Cocktail Chicken, Vegetables, Pink Sauce

Preparation:

Preparation: The chicken breasts must already be roasted. Prepare the pink sauce: put the egg yolk in a bowl, add the mustard, salt and pepper. Mix well with a teaspoon, add the oil little by little, beating vigorously until the mayonnaise is emulsified. Continue pouring and beating until all of the oil is incorporated. Add the vinegar little by little and beat. Mix the cream, cognac, Worcestershire sauce and ketchup in a bowl. Salt and pepper lightly. Mix the mayonnaise with the contents of the bowl, taste, salt and pepper if necessary, keep refrigerated until serving. Prepare the chicken: cut it into cubes. Slice the celery. Cut the raw courgettes into very thin slices, after having washed and dried them. Coarsely chop the chive stems. Wash and dry the salads well for decoration. Cut the Chioggia salad into strips, keeping a whole leaf aside. Spread a few lettuce leaves on one half of a large serving platter. Arrange the strips of Chioggia salad on the other half of the plate. Collect the chicken pieces, the celery pieces, the zucchini slices, the chives and the oil in a salad bowl. Add salt and pepper and mix well until all the ingredients are well blended. Arrange the preparation with the chicken on the two salads. Gently open the leaf kept aside and pour the pink sauce. Bring to the table accompanying with the remaining sauce in a gravy boat. Recommended wine: Teroldego Rosé.