Bright salad with dressing

1. Stage

Whisk the sunflower oil, mustard and a pinch of salt with a fork. Cut the onion into half rings and knead it with your hands while adding it to the mixture.

2. Stage

Breast cut lengthwise into 3 pieces.

3. Stage

Mix the meat with the marinade and put it in the fridge for an hour.

4. Stage

Fry the cooked meat in the sunflower oil until brown. While still hot cut into thin strips. And without cooling, but immediately, cover with foil. Allow to cool.

5. Stage

Place the lettuce mixture in a deep bowl. Cut the cherry tomatoes into quarters. Cut cucumber into not very large pieces. Cut olives into slices. Drain the corn. Let's put everything in a bowl, don't stir!

6. Stage

Peel the carrots and chop them right into the salad. Use a knife to peel the vegetables.

7. Stage

Add the cooled chicken meat. Stir gently!

8. Stage

For the dressing mix mayonnaise, ketchup, black pepper, salt and garlic, which we squeezed through a garlic masher. Mix everything well. Place in the refrigerator until serving.

9. Stage

This is how the salad turned out!