INGREDIENTS
- chicken fillet – 4 PCs.
- frozen green beans – 250 g
- arugula – 70 grams
- black olives, pitted – 50 g
- eggs – 4 PCs.
- tomatoes cherry – 150 g
For the filling:
- olive oil “extra virgin” – 0.3 Cup
- grainy mustard – 2 tsp
- lemon juice – 1 tbsp
- garlic – 2 cloves
STEP-BY-STEP RECIPE
Step 1
Chicken wash, put in a saucepan with water and over high heat bring to a boil. Remove the foam, reduce the heat, season with salt and cook until tender, 20 minutes. Remove the fillets from the broth, allow to cool, then cut into pieces 1.5 cm wide
Step 2
While cooking chicken, prepare the filling. Garlic peel and chop. Beat the butter with the mustard, garlic and lemon juice. Set aside.
Step 3
Chicken broth again bring to a boil, put the beans and cook until soft, 6-7 minutes Discard in a colander.
Step 4
Eggs boiled “in the bag”, 5 min. Rinse with cold water, then remove the shell and cut in half. Olives cut into slices. The tomatoes and the arugula, wash, dry. Tomatoes cut in half.
Step 5
Put the rocket, beans and tomatoes in a bowl, pour half of the filling and mix well.
Step 6
Add the olives, stir again. Arrange the salad on plates, top lay the chicken pieces and eggs. Pour the remaining dressing.
