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!
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.
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.
Combine chicken fillet, green onion and celery in a bowl. Pour dressing, salt, pepper and mix. Add olives to salad and serve.