Salad

Description

This salad is not served as a side dish. It is meant to be a light snack or appetizer. You can use sweet or slightly tart apples. The chicken can be previously fried, baked, or boiled if you're watching your figure. The salad is not left to marinate, but prepared right before serving.

Instructions

1. 1

   Step 1

   Wash the chicken breast and pat it dry with paper towels. Heat a skillet with olive oil and add the chicken breast, frying for 4-5 minutes on each side. Transfer the chicken to a plate and let it cool, then slice it into 1-centimeter-thick pieces.

2. 2

   Step 2

   Mix the yolk with lemon juice and mustard, blend using a mixer or whisk, and slowly pour in the olive oil in a thin stream, whisking until a thick mixture forms. Season with salt and pepper to taste.

3. 3

   Step 3

   Wash the celery and slice it thinly on the diagonal. Wash the radish and slice it into thin rounds. Cut the apple in half, remove the seeds, and slice it into thin wedges.

4. 4

   Step 4

   Wash the parsley and chop it coarsely. Divide the vegetables into 4 portions and mix them, then place the chicken slices on top and drizzle with the prepared sauce. Serve the salad immediately after preparation.