Tasty Chicken Salad

By GialloZafferano · 45 min

Ingredients

Instructions

1. Beat the chicken slices between two sheets of baking paper with a meat tenderiser, to break down the fibres without tearing the meat.
2. Cook on a hot grill. Turn only when the meat is fully white and has grill marks. Then turn it, add a pinch of salt to the cooked side, and cook the other side for the same time, about 2 minutes. The time varies with thickness, so don't prick the meat with a fork.
3. Remove the chicken from the grill, salt it right away so the heat melts the salt, and let it cool on a plate.
4. Deseed the pepper and cut it into julienne. Peel and trim the carrots and cut them into strips. Slice the celery, pickles and pitted green olives crosswise. Cut the cheese into sticks.
5. Once the chicken has cooled, cut it into strips.
6. Make the dressing: put the mayonnaise in a bowl and add the mustard, white wine vinegar, salt and pepper. Pour in the olive oil and mix. Set aside.
7. In a large bowl, combine the chicken with all the prepared vegetables, cheese and olives, and stir.
8. Add the dressing, stir again, cover with plastic wrap and refrigerate for at least 1 hour.

Summarized from GialloZafferano's video. Watch it for the details.

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