Crusty meat, sour-sweet sauce perfectly coating salad leaves… This salad has become favorite among my closest people. It is good for breakfast, perfect for lunch and and suitable even for a light dinner.
One of the best features of this dressing that You can skip adding salt. The eater will not even notice the absence of it because of the richness of the sauce.
Do not be confused if You have only one type of salad, make it with what You have!
2 chicken breasts
4 tbsp olive oil
400 grams mixed salad
2 big tomatoes
2 short cucumbers
1 big white onion
2 tbsp carpers
1 tsp honey
6 tbsp lemon juice
2 tbsp mild European mustard (Dijon mustard is ok)
12 tbsp olive oil
Salt if You wish
1) Rub chicken breasts with salt and pepper. Cover in foil and beat them lightly.
2) Heat up a frying pan with 4 tbsp of olive oil and fry chicken breasts from both sides till done (approximately 10-15 min). (If You have grill griddle frying pan, then perfect! Use it!) Then set the breasts aside for resting cooling down a bit. Slice them afterward.
3) Hard boil the eggs. Let them cool a bit and quarter.
4) Wash and dry salad leaves property. Tear them with Your hands, place them in a big bowl.
5) Wash vegetables. Peel onion and cut in halves, then slice it thinly. Cut tomatoes into halves and slice it roughly. Cut both ends of the cucumbers. Slice them. Add vegetables to the salad.
6) Make dressing: place all ingredients into separate little bowl and whisk energetically till the sauce is emulsified.
7) Place 2/3 of the dressing into the salad bowl with vegetables. Mix well. Transfer salad into serving plates, place chicken slices on top and egg quarters on the sides. 1 egg per plate. Sprinkle with carpers and pour over the rest of dressing. Serve immediately!
Ideal with a glass of chilled white wine!