Chicken Salad with Bittersweet Dressing
3 servings
80 minutes
This exquisite salad with chicken and a bittersweet dressing is the embodiment of flavor harmony. Tender chicken fillet baked with aromatic spices creates a rich base, while the freshness of cucumbers and carrots adds lightness. The main highlight is the spicy dressing that combines the warmth of olive oil, honey sweetness, and mustard sharpness, which together with crunchy hazelnuts creates a complex and refined bouquet. This salad is suitable as a light lunch or dinner; it can be served as a standalone dish or as a side to main courses. European chefs value balance in food, and this salad is a wonderful example of gastronomic art that impresses with its simplicity and depth of flavor nuances.
1
Coat the chicken in spices (I used Italian herbs), add the garlic used for seasoning, wrap in foil, and bake at 200 degrees for 30–40 minutes.
- Chicken fillet: 2 pieces
- Garlic: 1 clove
- Spices: to taste
2
Cut the carrot into rectangles, drizzle with lime or lemon juice, and sprinkle with salt and pepper. Slice the cucumber into half-moons.
- Carrot: 1 piece
- Lime: 1 piece
- Cucumbers: 1 piece
3
Heat olive oil until sizzling, remove from heat, add garlic for half a minute, add a quarter teaspoon of mustard powder, add half a teaspoon of honey, mix and cool.
- Olive oil: 5 tablespoon
- Garlic: 1 clove
- Dry mustard: 0.5 teaspoon
- Honey: 1 tablespoon
4
Mix all the ingredients and sprinkle crushed hazelnuts on top.
- Hazelnut: 6 pieces