Chicken breast salad with celery and olives
Chicken breast salad with celery and olives can be a great lunch or even a light dinner, especially if you use low-calorie mayonnaise for dressing. If you want, you can completely abandon this sauce, replacing it with olive oil mixed with hard-boiled egg yolks and Dijon mustard. The celery stalks make the salad pleasantly refreshing, the chicken breast makes it hearty, and the canned olives add a savory note to the dish. A simple yet sophisticated solution!
Ingredients
Servings 6- chicken fillet - 2 pcs.
- celery stalks - 3 pcs.
- olives stuffed with pepper - 200 g
- green onions - 5 stalks
- mayonnaise - 125 ml
- lemon juice - 2 tsp
- Dijon mustard - 1 tsp
- freshly ground black pepper - to taste
- salt - to taste
Cooking
Step 1
Prepare salad ingredients. Wash the chicken fillet and place in a small saucepan. Cover with cold water, salt and bring to a boil. Cook over low heat for 20 minutes. Let the chicken go completely, then cut it into medium sized cubes.
Step 2
Wash the celery stalks and green onions for salad and pat dry with paper towels. Cut the olives into rings. For dressing, combine mayonnaise, lemon juice and mustard.
Step 3
Combine chicken fillet, green onion and celery in a bowl. Pour dressing, salt, pepper and mix. Add olives to salad and serve.