Olivier with chicken breast and mustard dressing in a new way

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puzzle the highest gastronomic level than usual thanks to a few culinary tricks.

• First, only egg whites go directly into the salad, and the yolks are used to prepare the sauce (not counting one, which is decorated with a dish). taste. Serve such a penny on the table and be prepared to receive sincere compliments!

Ingredients:

• Potatoes – 3 pcs
• medium carrots – 2 pcs
• Salt cucumbers – 2 pcs
• Chicken fillet – 400 g
• vegetable oil – 15 ml
• Fresh cucumbers – 100 g
• Sal to taste

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Prepare pencils. Boil the eggs (no more than 7 minutes after boiling). Allow to cool, divide into yolks and proteins. Wipe three yolks through a sieve, then combine with mayonnaise and mustard. Season with salt and pepper. Refrigerate to use. Allow to cool, then peel and cut into small cubes.

egg whites, salted cucumbers also cut. Wash the dill and dry with a paper towel. Remove the rough stems, the remaining greens, finely chop. Add the previously cooked pencil sauce and mix. Refrigerate for 1 hour.

Wash the chicken breasts, dry and cut into small cubes about 1 cm. Salt, pepper and stir, stir, fry in oil until cooked. Allow to cool.

Wash fresh cucumbers, dry and cut into thin circles. Put the pencil on a plate through a culinary ring. Divide the fried chicken on top and sprinkle with a yolks left for decoration. Put mugs of fresh cucumber in a circle. Serve on the table. Delicious!