Pour water into a large pot and bring it to a boil. Place the eggs in the water and cook them for 7 minutes over medium heat.

Prepare the parsley dressing. Pour the sour cream and yogurt into a bowl. Peel the garlic and finely chop it. Rinse the parsley, chop it finely, and add it together with the garlic to the other ingredients. Season with black pepper, sugar, and mustard. Mix well and let it rest.

Rinse the corn in a sieve under cold water and let it drain.

Rinse the lettuce, cut it into smaller pieces, and place it in a bowl. Rinse the cucumber and tomatoes, chop them finely, and add them to the salad along with the corn. Drizzle with oil, season with black pepper, and mix well.

Place the chicken on a pan and briefly sauté it.

Cool the eggs under running cold water. Peel them, rinse them, and cut them into wedges.

Serve the mixed salad on plates, add the chicken, eggs, and croutons. Drizzle with the parsley dressing and serve.