Chicken and Artichoke Salad
3 servings
50 minutes
Recipe by Dmitry Zotov, chef of Zotman Pizza restaurant
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.
- 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.
- Olive oil: 170 ml
3
Add parmesan to the ready-made mayonnaise.
- 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.
- Chicken breast: 1 piece
- Olive oil: 170 ml
- Salt: pinch
5
Chop iceberg lettuce, tomatoes, and artichoke coarsely.
- Tango salad leaf mix: 160 g
- Cherry tomatoes: 40 g
- Marinated baby artichokes: 50 g
6
Cut the chicken breast crosswise into thin slices.
- Chicken breast: 1 piece
7
Add parmesan to the mayonnaise and mix thoroughly.
- Grated Parmesan cheese: 50 g
8
Place the prepared vegetables on a plate, top with chicken, and dress with sauce.