First boil the eggs for 8 minutes from boiling, so as to make them hard-boiled, then shell them and cut them into wedges.
Separately, cut the chicken breast into strips and cook it in a non-stick pan with very little oil, in order to brown it and cook it well, without letting it dry out.
Once the eggs and chicken are ready, let them cool: in the meantime, wash the lettuce well, dry it and chop it coarsely, then put it in a bowl and season it with a vinaigrette or with oil and salt, if you prefer.
Then start composing your dish: arrange the lettuce on a serving plate, cover it with the chicken, then add eggs, anchovies and pitted olives.
Finally season with a little vinaigrette and add a little mayonnaise on the surface: the Café de Paris salad is ready.
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