Salad Rolls with Chicken Filling and Fresh Mayonnaise

Ingredients

• 1 lemon
• 1 orange
• 1 Lime
• 1 Garlic clove
• 500 g chicken breast fillet
• 1 cucumber
• 3 Carrots
• 1 iceberg lettuce
• 1 egg yolk
• Salt
• 0.25 tsp sharp mustard
• 125 ml olive oil
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Squeeze the citrus fruits, set aside 1 tablespoon of lemon juice and whisk the remaining juice into a shallow bowl. Peel the garlic and add it to the mixture. Rinse the chicken breasts, pat dry, and place them in the citrus marinade. Cover and let sit for about 1 hour in the refrigerator.

2. 2.

   While the chicken marinades, peel the cucumber and carrots and cut both into sticks. Wash the lettuce leaves and shake off excess water.

3. 3.

   For the mayonnaise, season the egg yolk with a pinch of salt. Add the mustard and whisk thoroughly with a whisk. Begin by adding olive oil dropwise, then in a thin stream while continuing to stir, allowing the oil to emulsify with the yolk. The mayonnaise should finish glossy and creamy. Season with remaining lemon juice and salt.

4. 4.

   Remove the chicken from the marinade and drain. Heat oil in a pan and cook the chicken over medium heat for 5–6 minutes. Pour in the leftover marinade and let it reduce. Remove the chicken, allow to cool slightly, then slice into strips.

5. 5.

   Lay 1–2 lettuce leaves flat and spread some carrot, cucumber, and chicken strips on top. Roll the lettuce tightly to form rolls, repeating with all ingredients. Cut in half if desired and arrange on a plate. Serve with the mayonnaise.