Procedure:
Clean the chicken and cook in a large pot of lightly salted warm water for about 20 minutes, then drain and leave to cool on a plate.
Remove the skin , cut into small pieces and place in a bowl, along with 4 tablespoons of olive oil, the lemon juice and salt. Let the chicken rest for 10 minutes. Add in the bowl the celery, carrots and the cleaned and chopped tomatoes , cheese cut into cubes and olives.
Season with salt, stir and fold the chicken salad in the refrigerator until ready to serve with a small quantity of fresh truffle oil poured in the end.