Print Recipe
 Marinated Chicken Salad with Green Peas Recipe
The salad turns out to be quite spicy and satisfying, while the sharpness of the salad is absorbed by the tenderness of the pickled chicken. Peas and carrots are pleasantly felt in a homogeneous mixture of chicken breast and onion.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Czech Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Czech Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Boil the chicken breast and divide it into fibers. Cut the onion into half rings. Pour the onion and chicken with apple cider vinegar diluted in a ratio of 1:1. Leave for 1-1.5 hours.
    Boil the chicken breast and divide it into fibers. Cut the onion into half rings. Pour the onion and chicken with apple cider vinegar diluted in a ratio of 1:1. Leave for 1-1.5 hours.
  2. Peel the carrots, cut into cubes and fry in a frying pan with a small amount of sunflower oil until soft (15 min.)
    Peel the carrots, cut into cubes and fry in a frying pan with a small amount of sunflower oil until soft (15 min.)
  3. Drain the liquid from the peas and mix it with the roasted carrots.
    Drain the liquid from the peas and mix it with the roasted carrots.
  4. Add the onion and chicken squeezed from the marinade to the mixture of peas and carrots.
    Add the onion and chicken squeezed from the marinade to the mixture of peas and carrots.
  5. Season the salad with mayonnaise.
    Season the salad with mayonnaise.
  6. Serve the salad immediately after cooking or chilled.
    Serve the salad immediately after cooking or chilled.
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