Chicken breast salad made with mustard flavor

Sprinkle the chicken breast with a little salt and white pepper, sprinkle with flour to sprinkle any excess flour. Pour olive oil in a heated frying pan and cook from the skin.

Once the skin is browned, turn the chicken breast over, and when both sides are cooked, stand the chicken breast in a frying pan and grill the sides well. (Total of approximately 9 minutes)

Remove the chicken breast from the frying pan, roll it with aluminum foil, preheat it, and cook it all the way through (about 5 minutes).

Peel off the chicken breast skin and cut into shredded pieces, loosen the meat with your hands and return it to aluminum foil, and let the meat absorb the juices.

Mix A in a bowl, then wrap it in a dishcloth, squeeze the vegetables well and mix with B.

Place baby leaf salad (about a handful of each dish) on a plate, then pour lemon juice and French dressing over it.

Serve [5] over [6] and sprinkle Italian parsley to finish off.