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10minutes
Remove the streaks from the chicken breast and apply grain mustard on both sides.
Sprinkle olive oil (outside the amount) in a frying pan, add chicken fillet, and bake on low heat for 2-3 minutes each.
Put (A) in a bowl and mix well with a whisk.
Bake the bread in a toaster for about 3 minutes.
Cut the roasted chicken fillet and tomatoes into 1 cm pieces and put them in a bowl with dressing.
Add mixed beans and chopped salad vegetables, mix the whole and mix well.
Transfer to a salad bowl and sprinkle with grated cheese.
Serve with toast on another plate.
・ Remove chicken breast meat if the meat near the muscle shrinks if the muscle remains.
・ Sauté chicken fillet over low heat to slow down the heat and make it moist. Also, since the grains of grain mustard are easy to burn, it is also prevented from burning.
・ When making a dressing, make it with a large bowl and mix it with the ingredients as it is.
・ When mixing, gently mix gently so that it contains air.
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