Baked Pepper Salad with Chicken Recipe
There are never too many salads! Some people can’t eat bell pepper raw for medical reasons, but they love it in salads. I suggest you a salad of baked peppers and chicken fillet. Salad, in General, can be called useful, while it is bright and very tasty.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Pre-bake the pepper. There were tips to do in the microwave, but this, believe me, is a completely different taste. I baked more peppers than necessary in the salad, made several recipes. Wash the peppers, remove the peduncle, it is enough to push it in with effort, and it is easily separated. Put the peppers on a foil-covered baking sheet and bake at 200 degrees for 30 minutes.
  2. Next, put the hot peppers in a bag, tie them, and set them aside for 10 minutes.
  3. After that, the skin is easily removed from the pepper. Cut the pepper into strips.
  4. Pepper is slightly salted, sprinkled with vinegar, I have balsamic, so that it immediately marinated a little.
  5. Cucumber cut into strips, olives rings.
  6. Cut the chicken fillet into strips. I have a fillet with baked chicken drumsticks. I prefer” red ” chicken meat to “white”, it’s up to you.
  7. Put chopped dill and green onions in the salad. Add salt, pepper mixture, mustard, olive oil to taste.
  8. Mix the salad. We send it to the refrigerator to infuse a little.
  9. Serve the salad chilled.
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