Chicken salad with mustard sauce
4 servings
45 minutes
Chicken salad with mustard dressing is a refined dish of European cuisine, combining the tenderness of baked chicken breast with the crunchy freshness of carrots and celery. The history of such salads originates from French gastronomy, where mustard vinaigrette became an essential element in creating sophisticated flavors. This salad features the spicy notes of grainy mustard harmonizing with the mild taste of chicken. Its lightness and richness make it a great choice for both everyday dinners and festive gatherings. Served on crisp iceberg lettuce leaves, it adds freshness and elegance to the dish. Olive oil and sea salt complete the flavor composition, creating a balance between textures and aromas. The salad can be served as a standalone dish or as a light appetizer before the main meal.
1
Preheat the oven to 150 degrees.
2
Wash the chicken breasts, dry them, salt them, brush with olive oil, and wrap in foil leaving a small hole for excess moisture to escape. Bake in a preheated oven until cooked through, then cool.
- Chicken breast: 3 pieces
- Olive oil: 1 tablespoon
- Sea salt: pinch
3
Wash, peel, and cut the carrot into strips. Chop the celery finely.
- Carrot: 4 pieces
- Celery leaves: 1 bunch
4
Make a dressing by mixing mustard with Vinaigrette sauce.
- Wholegrain mustard: 2 tablespoons
- Vinaigrette dressing: 4 tablespoons
5
Slice the chilled chicken breasts into thin long strips.
- Chicken breast: 3 pieces
6
Add carrot and celery, dress with sauce, mix.
- Carrot: 4 pieces
- Celery leaves: 1 bunch
- Vinaigrette dressing: 4 tablespoons
7
Wash the lettuce leaves, arrange them on plates, and top with chicken dressed in sauce, carrots, and celery.
- Iceberg lettuce: 1 piece
