600 g dressed chicken
20 g salt
3 eggs,
300 g fresh tomatoes
300 g apples
2 lettuces
100 g butter
100 g ketchup
A bunch of parsley
5 g onion salt
1 g celery salt
A lemon
100 g mayonnaise sauce
2 cl cognac

Wash and dry the dressed chicken breast, salt, then saute in butter, add a small quantity of water, braise under a lid until tender and allow to cool. Cut the tomatoes in half, remove the seeds and dice the flesh. Peel and quarter the apples and cut into thin slices. Wash the lettuces and tear the leaves into large pieces. Cut 5 slices at an angle from the cold cooked chicken breasts and cut the remainder of the meat into thin strips.

Prepare a dressing from the mayonnaise sauce, ketchup, onion and celery salt, finely chopped parsley, lemon juice and cognac. Mix the strips of meat, the diced tomato, the hard boiled and sliced egg, apple and lettuce and toss lightly in this dressing.

Pile this salad in the center of the serving dish and arrange the sliced chicken breasts on the top.