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Print Recipe
Chicken and Cauliflower Salad Recipe
Light and satisfying salad. We do not often eat raw cauliflower, but absolutely in vain! It is very tasty and healthy. And the tender and juicy chicken breast in Maggi seasoning makes this salad even better.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Roll the fillets with a rolling pin to equalize the thickness. Place on Maggi sheets for tender Italian fillet and press well. Fry the fillets in a dry skillet for 3 minutes on each side. Cool down.
    Roll the fillets with a rolling pin to equalize the thickness.  Place on Maggi sheets for tender Italian fillet and press well.  Fry the fillets in a dry skillet for 3 minutes on each side.  Cool down.
  2. Disassemble the cauliflower into small inflorescences and pour over with boiling water. Then cool under running cold water and dry.
    Disassemble the cauliflower into small inflorescences and pour over with boiling water.  Then cool under running cold water and dry.
  3. Cut the eggs into cubes and mix with the cabbage.
    Cut the eggs into cubes and mix with the cabbage.
  4. Cut the chicken fillet and tomatoes into cubes. Finely chop the garlic and add to the salad along with black pepper.
    Cut the chicken fillet and tomatoes into cubes.  Finely chop the garlic and add to the salad along with black pepper.
  5. Season the salad with a mixture of mayonnaise and sour cream with soy sauce. Serve immediately without letting the tomatoes juice.
    Season the salad with a mixture of mayonnaise and sour cream with soy sauce.  Serve immediately without letting the tomatoes juice.

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