Chicken breast salad with mustard flavor

Sprinkle a little salt and white pepper on the chicken breasts, coat them in flour and shake off any excess. Add olive oil to a heated frying pan and fry the skin side down

Once the skin is browned, flip the chicken breasts over, and once both sides are cooked, place the chicken breasts in the frying pan and cook the other side well (about 9 minutes in total)

Remove the chicken breasts from the frying pan, wrap them in aluminum foil and cook over the preheated oven until cooked through (about 5 minutes)

Remove the skin from the chicken breasts and shred them into strips. Break the meat apart with your hands and return it to the aluminum foil to absorb the juices

Mix A in a bowl, then wrap in a dish towel and squeeze out the excess water from the vegetables, then mix with B

Place the baby leaf salad on plates (about a handful per plate) and drizzle with lemon juice and French dressing

Place [5] on top of [6] and sprinkle with Italian parsley to finish