Chicken, Radish, Carrot and Mustard Dressing

Place the chicken in a pot filled with boiling water and boil for 12-15 minutes. Once tender, remove, drain and cut into pieces.

Simultaneously, boil the egg in a small pot for 8-10 minutes. Remove, let cool for a few minutes, peel and cut in half.

Meanwhile, peel and grate the carrot. Separately, slice the radish and shred the lettuce.

For the dressing, mix the mustard with lemon juice and olive oil. Season with salt and pepper.

Serve the chicken on a plate with the egg, radish, lettuce and carrot. Pour the mustard dressing.