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.