Chicken and Artichoke Salad

3 servings

50 minutes

Recipe by Dmitry Zotov, chef of Zotman Pizza restaurant

Energy value per serving

• Calories: 729.7
• Proteins: 29.2g
• Fats: 65.3g
• Carbohydrates: 5.7g

Ingredients

• Mix of salad leaves Tango mix ""Belaya Dacha"": 160 g
• Cherry tomatoes: 40 g
• Marinated Mini Artichokes: 50 g
• Chicken breast: 1 pc
• Olive oil: 170 ml
• Chicken egg: 1 pc
• Mustard: 0.5 tsp
• Lemon juice: 1 tbsp
• Grated Parmesan cheese: 50 g
• Sugar: pinch
• Salt: pinch

Cooking steps

1. For mayonnaise, separate the yolk from the white, add mustard, lemon juice, salt, and pepper to the yolk, and beat with a mixer until smooth.

   Required ingredients:

   • Chicken egg: 1 piece
   • Mustard: 0.5 teaspoon
   • Lemon juice: 1 tablespoon
   • Salt:  pinch

2. With a thin stream, continue whisking and pour in the olive oil until an emulsion forms and the sauce turns pale.

   Required ingredients:

   • Olive oil: 170 ml

3. Add parmesan to the ready-made mayonnaise.

   Required ingredients:

   • Grated Parmesan cheese: 50 g

4. Coat the chicken breast with oil, rub with salt and pepper, and place it in a preheated oven at 180 degrees for 45-50 minutes. Then take it out and cut it - it should be a uniform white color, bloodless and fully cooked.

   Required ingredients:

   • Chicken breast: 1 piece
   • Olive oil: 170 ml
   • Salt:  pinch

5. Chop iceberg lettuce, tomatoes, and artichoke coarsely.

   Required ingredients:

   • Mix of salad leaves Tango mix ""Belaya Dacha"": 160 g
   • Cherry tomatoes: 40 g
   • Marinated Mini Artichokes: 50 g

6. Cut the chicken breast crosswise into thin slices.

   Required ingredients:

   • Chicken breast: 1 piece

7. Add parmesan to the mayonnaise and mix thoroughly.

   Required ingredients:

   • Grated Parmesan cheese: 50 g

8. Place the prepared vegetables on a plate, top with chicken, and dress with sauce.