| Cook Time | 25 minutes |
| Servings |
Ingredients
- 1 piece Chicken breast
- 1 piece Carrot
- 80 gram Gherkins
- 80 gram Green olives
- 100 gram Cheese hard
- 1 piece Bulgarian pepper
- 2-3 tablespoons Olive oil
- 1.5 tablespoons Mustard
- 1-2 tablespoon Lemon juice
- Sour cream
- Salt (to taste)
- Spices (to taste)
Ingredients
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Instructions
- Cut the breasts into 1.5 cm thick plates and grill on both sides for 7-8 minutes. Place on a platter and then cover with clingfilm.
- Cut the chicken into strips. Add a little salt. Cover the chicken with foil until the end of the meal.
- Prepare an emulsion for dressing: sour cream, two types of mustard, lemon juice, olive oil, a pinch of salt and pepper. Add the ingredients gradually, adjusting the amount to your liking. Pour 1/3 of the filling onto the chicken and cover with clingfilm again. Cover with a film so that the liquid does not evaporate from it, otherwise the breast will be dry in the salad.
- Pepper, carrots (raw), gherkins and cheese cut into strips, olives - slices. There are two anchovies in the recipe, but I took olives stuffed with anchovies. So, anchovies as such are present in the salad, I do not feel the need to duplicate their number. And you choose the way it suits you. Place the vegetables in any order on a plate and pour over the remaining emulsion.
- The salad can be eaten immediately, or you can mix it thoroughly and let it brew.
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