Salad with Chicken and Mustard Mayonnaise

For the salad with chicken and mustard mayonnaise, first wash and coarsely chop the greens.

Wash the chicken, dry it, carve it into pieces and season with 2/3 of the herbs, salt and pepper. Bring to a boil with water and greens in a shallow saucepan and cook over moderate heat until tender, about half an hour.

Allow to cool, remove the skin, separate the meat from the bones and cut into bite-sized pieces.

Wash the fennel bulb, remove the stalk and cut into thin slices.

Wash and cut the tomatoes into eighths, cut out the stalk.

Wash and chop the parsley. Wash the leaf lettuce and pluck or cut into bite-sized pieces. Spin dry or allow to drain properly.

Combine the vegetables and cold chicken in a large salad bowl.

In a mixing cup, blend egg with vinegar, stir in the mustard, and gradually pour in the oil, first drop by drop, then in a fine stream, while whisking throughout.

Season the salad with chicken and mustard mayonnaise with freshly ground pepper, salt and the remaining herbs.

Preparation Tip:

Serve salad with chicken and mustard mayonnaise with hearty farmer baguette!

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