Chicken Salad with Mustard Dressing
4 servings
40 minutes
Chicken salad with mustard dressing is an elegant dish of French cuisine that combines tender chicken fillet, crunchy vegetables, and a tangy sauce. The recipe's origins trace back to culinary traditions where mustard is used to enhance flavor depth. The salad harmoniously blends the freshness of greens with the nourishment of chicken meat. A light acidity from lemon juice and yogurt softens the sharpness of mustard, creating a balance of flavors. It can be served as a standalone dish or as a side to meat and fish. It's perfect for a light lunch or dinner and adds color to festive tables with its vibrant appearance. Each forkful of this salad is a journey into the world of refined cuisine where simplicity of ingredients transforms into exquisite delight.
1
Rub the chicken fillet with salt and pepper. Heat the oil and fry the fillet in it for 15 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Chicken breast: 300 g
- Vegetable oil: 2 tablespoons
2
Wash the cauliflower and broccoli and divide into florets. Blanch the cauliflower in salted water for 6 minutes, then remove. In the same water, cook the broccoli for 5 minutes.
- Broccoli: 250 g
- Cauliflower: 300 g
- Salt: to taste
3
Cut the carrot into strips. Then blanch the carrot in the same boiling water for 2 minutes and remove.
- Carrot: 4 pieces
4
Rinse the vegetables with cold water.
- Broccoli: 250 g
- Cauliflower: 300 g
- Carrot: 4 pieces
5
Cut the salad leaves into strips. Mix mayonnaise, yogurt, lemon juice, mustard, pepper, salt, and sugar. Place the chicken with the vegetables on top of the salad and drizzle with the dressing.
- Green salad leaves: 200 g
- Mayonnaise: 125 g
- Plain (natural) yoghurt: 150 g
- Lemon juice: 2 tablespoons
- Wholegrain mustard: 2 teaspoons
- Ground black pepper: to taste
- Salt: to taste
- Sugar: pinch
- Chicken breast: 300 g
- Broccoli: 250 g
- Cauliflower: 300 g
- Carrot: 4 pieces
