4 1/4 oz (120 g) chicken fillet, boiled 3 1/2 oz (100 g) asparagus, tinned 3 oz (80 g) green beans 1 1/2 oz (40 g) celery greens 1 1/2 oz (40 g) olives without stones 1 potato, boiled 2 eggs, boiled 2 tbsp mayonnaise lettuce leaves salt, pepper to taste | Directions: Cut tinned asparagus and the pod haricot as you like, dice potato, chop the lettuce and the celery greens.
Mix all the products, add salt and pepper, cover with mayonnaise. Put chicken fillet slices around the salad. Decorate with hard-boiled eggs, cut into slices and olives. |
