Ingredients (4 servings)
– 500 g skinless boneless chicken breast, cooked, and diced
– 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
– 1 lettuce
– a can of corn (about 100 g)
– 2 tomatoes
– 1 carrot
– juice from one lemon
– 2 tablespoons mustard seeds
– 4 tablespoons olive oil
– salt and pepper
-the lettuce should be rinsed and coarsely chopped.
-Season the chicken fillets, grill them and let them cool.
-Boil the eggs hard, and after cooling cut them in half and separate the whites from the yolk. And chop them finely.
-grate the carrot and cut the tomatoes into small pieces.
-Compose the salad. Arrange the chicken, the tomato, the corn and the greens and garnish the salad with the grated egg yolks.
-In a small bowl whisk together the mustard, the lemon juice and salt and pepper to taste, add the oil in a slow stream, whisking the dressing until it is emulsified.
-pour the dressing over the salad.