Chicken breast salad with mustard flavor

Season the chicken breast with a little salt and white pepper, coat it with flour, and shake off any excess. Add olive oil to a heated frying pan and cook the chicken skin-side down

Once the skin is browned, flip the chicken breast over and cook both sides. Then, stand the chicken breast upright in the pan and cook the sides thoroughly. (Total time: approximately 9 minutes)

Remove the chicken breast from the frying pan, wrap it in aluminum foil, and let it cook through with residual heat (about 5 minutes)

Remove the skin from the chicken breast and cut it into thin strips. Shred the meat by hand and return it to aluminum foil to absorb the juices

Mix A in a bowl, then wrap it in a cloth and squeeze out the excess water from the vegetables, then mix it with B

Place a handful of baby greens on a plate, then drizzle with lemon juice and French dressing

Place [5] on top of [6], and sprinkle with Italian parsley as a finishing touch