Yellow chives and chicken salad

Sprinkle salt and pepper to season the chicken breast. Place a frying pan with olive oil over medium heat and grill the chicken breast through the skin.

Once browned, turn it over and bake for another 5-6 minutes. Add the white wine, cover and remove from the heat. Cover and steam with the remaining heat.

After about 5 minutes, transfer the chicken into a bat. Once the temperature is enough to be touched with your hands, tear it into a size that is easy to eat with your hands and place it in a bowl with the soup. Cut the skin with a knife.

Cut the yellow chives into 1cm wide pieces and mix in a bowl of [3].

Thinly slice the new onion and place it in ice water to make a soaked onion. Chop the celery into shredded pieces.

Put drained fresh onions, celery, and [A] seasonings in a bowl and mix.

Serve in a bowl and topped with tomato concusse and parsley to complete.