Empty My Fridge
Perfect Chicken Salad (the best I ever had) | Chef Jean-Pierre
Ingredients
- Dijon mustard2 tbsp
- Garlic · chopped1 ½ tsp
- Parsley · chopped16
- Lemon1 tbsp
- Olive oil¾ cups
- White wine vinegar1 tbsp
- Salt
- Black pepper
- Chicken breast1
- Clarified Butter or Cooking Oil2 tbsp
- Mixed Greens8 oz
- Tomato6
- Cucumber½
- Button mushroom · thinly sliced4
- Celery¼ cups
- Mango · diced½ cups
- Radish · thinly sliced6
Instructions
- Put the Dijon mustard, chopped garlic, lemon juice, olive oil and vinegar in a blender and blend until smooth. Taste and adjust so the dressing is balanced, neither too sharp nor too oily.
- Cut the chicken breast in half horizontally to make thinner pieces and season both sides with salt and pepper.
- Heat a grill pan over medium-high heat and add a little clarified butter or oil. Lay the chicken on the pan and leave it untouched until cooked through and grill-marked.
- Take the chicken off the grill and let it rest.
- In a large glass bowl, toss about ¼ cup of the dressing with the mixed greens, tomatoes, cucumber, mushrooms, celery, mango and radishes until everything is coated. Add more dressing to taste.
- Arrange the salad on a large plate, slice the chicken and lay it on top, then garnish with the chopped parsley leaves. Season with salt and pepper if needed.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicTomatoLemonMushroomChicken breastCeleryCucumberMango
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