Salad with chicken and tarragon (tarragon)

Chicken fillet200 gramsApple (Golden)1 pieceCelery100 gramsTarragon10 gramsShallot50 gramsMayonnaise150 gramsWhite bread (toast)2 pieces
  • Servings:
  • Flow temperature:Room temperature
  • Processing Type:Cooking
  • Season:year round

Place chicken fillet in a saucepan and cover with water to completely cover the fillet. Add salt, spices and vegetables to taste. Bring to a boil and immediately remove from heat. Allow the chicken to cool completely in water. Cut the fillet, celery and peeled apple into small cubes. Shallot and tarragon (tarragon) finely chop. Put all the ingredients in a bowl, add mayonnaise and transfer. Make small circles out of toast bread. For serving, you can lay out a small salad salad on bread and place several servings on a plate, garnished with leaves of tarragon.

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