Chicken salad with "Citronet" sauce

Light summer salad with a very bright and fresh taste.

How to cook Chicken salad with "Citronet" sauce

Step 1

Chicken salad with "Citronet" sauce

Boil the chicken fillet in salted water and disassemble with your hands. Meat can also be grilled.

Step 2

Chicken salad with "Citronet" sauce

Cut the tomatoes into large pieces and lay in a second layer. Salt a little. Put croutons on top.

Step 3

Chicken salad with "Citronet" sauce

Lettuce leaves wash, dry and tear with your hands into large pieces. Lay on top of crackers.

Step 4

Sprinkle sweet corn and olives on top.

Step 5

Chicken salad with "Citronet" sauce

Prepare the citronette sauce. To do this, squeeze the juice from the lemon, add oil, salt to taste and beat everything into an emulsion. Season the salad with the finished sauce, let it soak a little, knead just before serving.

Chicken salad with "Citronet" sauce - FAQ About Ingredients, Baking Time and Storage

Yes! Grilled shrimp, tofu, or even chickpeas make great substitutes for chicken to suit different dietary preferences.
Store the salad (without dressing) in an airtight container for up to 2 days. Add the citronette sauce just before serving for best freshness.
Lime juice or white wine vinegar can replace lemon juice for a similar tangy flavor in the sauce.
Try toasted nuts, seeds, or even chopped cucumber for crunch without the carbs.
Absolutely! Omit the chicken and add protein-rich ingredients like quinoa, lentils, or avocado for a hearty vegetarian version.
Add a teaspoon of Dijon mustard or Greek yogurt to the sauce for extra creaminess and flavor.
Pair it with crusty bread, a light soup, or grilled vegetables for a complete meal.
Freezing isn't recommended as the vegetables will lose their texture. Store undressed salad in the fridge instead.
Double or triple the ingredients, but assemble and dress the salad in batches to maintain freshness.

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