Preparations:
- Cook the chicken breast with onion, garlic, salt and pepper
- Cook the potatoes in water adding a bit of salt to the water. Once cooked, chop the potatoes into 2 centimeter cubes.
Directions:
First chop up the chicken, remaining onion, and parsley in a blender. Transfer these ingredients too mixing bowl and add the potatoes, 1 tablespoon of the mayonnaise, mustard, juice of the lime and salt and pepper. Mix until all the ingredients are uniformly mixed. The salad is now ready.
To serve the salad, scoop up a fistful of the salad into a plastic wrap and shape it into a ball about the size of a tangerine. Use the plastic wrap to hold it’s round shape. Then place it in the refrigerator. This will help the salad retain its shape.
Using a round cookie cutter cut out a circle in the toast. Place the toast in the dish you are serving the salad. Take the rolled salad out of the plastic wrap and place on the toast. Decorate around the toast with mayonnaise using a piping bag, creating little flowers around the toast. Also adding a flower on top of the salad ball. Garnish each mound with a little parley sprigs and decorate with thinly sliced tomatoes.