Chicken Salad

INGREDIENTS

• 1 CHICKEN BREAST (500 G)
• 1 LARGE CARROT, GRATED
• 1 TEACUP OF FRESH, BOILED PEAS
• 2 GREEN APPLES, DICED (PUT THEM IN WATER WITH LEMON,
• SO THEY WON’T DARKEN)
• 2 CELERY STALKS, DICED
• ¾ TEACUP OF RAISINS
• 1 YOLK
• 1 TABLESPOON OF YELLOW MUSTARD
• ½ BOTTLE OF CORN OIL
• JUICE OF ½ LEMON 
• PARSLEY TO TASTE, CHOPPED
• SALT AND BLACK PEPPER TO TASTE

PREPARATION

Season the chicken breast with salt and black pepper; cook until tender, shred, and allow to cool. Mix the chicken with the carrot, peas, apple, celery, and raisins. Prepare the mayonnaise: mix the yolk with the mustard; add a steady stream of oil while constantly whisking with a wire whip. When the oil is finished, the mayonnaise should be solid. Season with lemon juice, salt, and black pepper. Mix with the chicken, add the parsley and serve.