Chicken breast salad (Ensalada de ave)
Ingredients for 4 servings: 6 oz. of chicken breasts, boiled
and cut into julienne; vinegar;1 carrot, grated; salad tomatoes,
cut into wedges; 1 egg; 2-3 hardboiled eggs, cut into quarters;
1/2 lettuce, cut into strips; 1-2 green smith apple, peeled and
cut into julienne at the last minute to avoid it oxidizes and gets a
brownish color; mustard.
Prepare a vinaigrette with the following proportions: 2 tbsp of
vinegar, 2 tbsp of olive oil, 2 and a half tbsp of sunflower oil,
and some salt. Prepare a mustard mayonnaise (3 tbsp of
mayonnaise and a tsp of mustard), and mix it with the apple,
cut into julienne, and the chicken meat cut into dice.
Next, arrange a crown of lettuce on each plate, place the egg
and tomato quarters at intervals with the lettuce (see the
photo), and place the chicken, apple and mayonnaise
preparation at the center of the dish. Garnish the center with
the grated carrot and season the lettuce, the tomato and the
egg quarters with the vinaigrette.