Chicken salad: the recipe that solves a meal

1. Place the chicken slices between two sheets of baking paper on a cutting board. Using a meat tenderizer, lightly tap the slices.

2. Heat a nonstick griddle or skillet over medium-high heat until hot. Place the chicken slices on the griddle, being careful not to overlap them. Cook the slices until they are completely white without turning them too often to prevent them from breaking during cooking. This process should take about 3-4 minutes per side, depending on the thickness of the slices. After the chicken slices have cooled, cut them into thin strips or cubes.

3. While cooking, add a pinch of salt to the top of the chicken slices. Turn the chicken slices over and cook the other side for the same amount of time, until they show a light browning on the surface. Once cooked, remove the chicken slices from the griddle or skillet using tongs and transfer them to a plate.

4. Meanwhile, prepare the vegetables: wash and clean the bell bell pepper, remove the seeds and cut them into julienne strips. Peel and cut the carrots into thin sticks, slice the celery and gherkins, stone the olives and chop.

5. Prepare the sauce in a large bowl: mix the mayonnaise, mustard, vinegar, salt, pepper, and olive oil until smooth and homogeneous. Pour the prepared sauce over the cut vegetables and chicken strips, stirring gently with a wooden spoon or spatula.

6. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least an hour to allow the flavors to meld and the vegetables and chicken to absorb the dressing. After the resting time has elapsed, gently toss the chicken salad using a wooden spoon or spatula, making sure to distribute the dressing evenly over all the ingredients. Serve the chicken salad as a side dish or main course, garnishing with fresh parsley leaves or grated lemon peel, if desired.