Diet Salad with Chicken and Green Beans

Place the eggs in a small saucepan, add enough water to cover them, and put it on the stove. After the water starts to boil, reduce the heat and boil for approximately 8-10 minutes until the eggs reach a firm consistency. At the end of the time, immediately hold the eggs under cold water, peel their shells, and set them aside by dividing each into 4 pieces.

Chop the previously boiled green beans into bite-sized pieces, approximately 2-3 centimeters long. Shred the boiled chicken breasts into thin pieces by hand, paying attention to the fibers, or cut them into thin slices with a knife.

Finely chop the onion into thin half-moon shapes for a piyaz style. After cleaning the stem parts and inner seeds of the green peppers, slice them into rings. Also, chop the tomatoes into medium-sized cubes to suit the texture of the salad.

Add the chopped onions, peppers, tomatoes, boiled green beans, shredded chicken meats, and whole olives with the pits removed into a wide and deep salad bowl. Mix all the ingredients gently from bottom to top without mashing them.

To prepare the dressing for the salad, combine olive oil, freshly squeezed lemon juice, salt, black pepper, and 1/2 teaspoon of mustard in a separate small bowl. Using a wire whisk, quickly whisk and emulsify until the dressing is completely smooth, homogeneous, and has a slightly thick consistency.

Drizzle the prepared special mustard olive oil dressing evenly over the ingredients in the salad bowl. Mix the salad gently one last time so that the dressing penetrates all the ingredients.

Distribute the salad onto serving plates. Serve by aesthetically placing the previously divided boiled eggs on top.