Chicken breast should be prepared this way:
Brush a sheet of parchment with vegetable oil, sprinkle with salt to taste, and sprinkle with a mixture of Provencal herbs. Breast beat off on both sides. Place the breast on a sheet of parchment, cover with part of the parchment sheet on top, and press with the palm of your hand. Place the constuction on a dry pan and bake the breast on both sides until tender.
Cut the finished breast into small cubes.
Remove the seed from the dates (5 PCs.) and cut the dates into strips.
Boil the carrots (1 PC.) and cut them into small cubes.
Marinated mushrooms cut into pieces.
Cheese (50 gr.) grate on a very fine grater.
Add all the salad ingredients to a bowl, add the chopped parsley, salt and mayonnaise to taste.
Serve the salad in portioned salad bowls, garnished with sprigs of parsley.