Melon and chicken salad
Description
Minimum effort — excellent result. Chicken and pineapple — a wonderful combination, isn't it? But it can be easily surpassed by chicken paired with melon, which when ripe is much sweeter and more aromatic than pineapple. Can be served immediately.
Instructions
- 1
Step 1
First, place the chicken in salted water and start boiling it over heat. The eggs, which will boil in 10 minutes over medium heat, should first be left in cold water, then peeled and sliced into wedges. If you have quail eggs, you can use them instead of chicken eggs, but they should be cut in half.
- 2
Step 2
By the time the chicken is cooked, it also needs to be cooled down, and then the meat should be shredded into fibers like these.
- 3
Step 3
Take 200 grams of melon; by my measure, this is approximately 2 slices (1.5). Cut the melon into cubes—neither too large nor too small, but medium-sized.
- 4
Step 4
Let's set all the ingredients aside for now and focus on preparing the salad dressing. Pour 2 tablespoons of vegetable oil into a bowl, add a pinch of ground black pepper, squeeze in the juice from half a lemon, add mustard, and mix everything thoroughly.
- 5
Step 5
Arrange the salad on plates and drizzle with our sauce. Use only a small amount of sauce per serving, so it doesn't overpower the flavor of the ingredients.