Chicken salad and garlic sauce

For 4p, cut 400-500 grams of good quality chicken breast in slices. Marinate in some oil, pepper and salt.

Mix 1 egg (! room temperature) and 1 chopped garlic clove. Blend while adding sunflower oil (approx 200 ml) until firm mayonnaise. Add the juice of 1 lemon. Finish with pepper and salt. Store in the fridge.

Bake the chicken. Mix 200 grams of arugula with 250 grams of cherry tomatoes (yellow and red) and 100 grams of black berries. Finish with the chicken, the garlic mayonnaise and oven baked potato wedges.

Colorful and tasty summer salad.

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