Since you need to chill the salad, please make it at least half a day before you are planning to eat it. Cut the chicken breast into 4 pieces.
Dissolve the consomme stock granules in hot water in a deep heatproof dish. Place in the meat, cover with plastic wrap, and microwave for 3 minutes at 600 W.
Remove from the microwave, flip over the chicken, and microwave for another 2-3 minutes. When cooked through, let them cool in the dish with the wrap left on.
When they are cool enough to touch with your bare hands, roughly shred the chicken. Soak in the strained soup, and keep in the fridge until right before you are planning to eat your salad.
You don't need to use the soup. You can pick out your chicken pieces with chopsticks and transfer into a bowl without sieving. Can anybody come up with a way to use the leftover soup?
Add the prepared onion, mayonnaise, and mustard to the chicken, then mix together. I recommend "Pickled Onion in Vinegar" from the user "Setsumikan". Recipe ID: 1724800
Place shredded lettuce on a plate, and serve the chicken on top. I recommend "Lettuce Salad" submitted by user "Kaborin". Recipe ID: 1786738
Story Behind this Recipe
I tried following a recipe card, but it wasn't so good. I thought there was some onion missing, so I tried adding it in. Then it turned out delicious.
If the soup is clear after microwaving, the chicken should be cooked through. I uploaded the IDs of the recipes that I recommend in Steps 5 and 6. Please mix the ingredients together right before eating.
Try making pickled onion in vinegar using onion slices. I guarantee they'll turn out very tasty.