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!