Chicken salad with mustard sauce

Ingredients for 6 servings:

• 1 iceberg lettuce, cut into strips
• 1 small onion(s), cut into fine strips
• ½ cucumber(s), sliced
• 500 g asparagus or
• 500 g mushrooms
• 500 g diced chicken breast or turkey breast
• Oil, neutral
• 100 ml olive oil
• 4 tbsp vinegar (good wine vinegar)
• 6 tbsp sugar, finest
• 1 handful of chives, in rolls
• 1 tsp Fondor
• 2 tbsp mustard
• 1 box of cress

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light chicken salad

Peel the asparagus and cut into 3-4 cm long pieces. Boil them in salted lemon water for 6 minutes, removing the tips, and then add the tips for 4 minutes. Drain and let cool. Outside of asparagus season, make a salad with mushrooms: leave the mushrooms whole or halve or quarter them, depending on their size. Briefly fry them in neutral oil (about 3-4 minutes) without browning. They should still be crisp on the inside. Briefly fry the chicken cubes in neutral oil until cooked through but not too browned. Whisk the dressing ingredients into a creamy sauce. Mix the iceberg lettuce with the onions and cucumber and arrange on a platter. Place the cooled asparagus or mushrooms on top, then arrange the chicken cubes on top and garnish with cress. The sauce is served separately. I always eat this salad in a small, secluded restaurant at our holiday resort of Le Lavandou in the South of France. This sauce is a hit with us; it’s requested at every party and goes well with almost everything.