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Print Recipe
Chicken fillet Salad Recipe
This salad has been our favorite for a good dozen years. It doesn't contain any fat (no mayonnaise, no butter, no sour cream), but it is very juicy and satisfying, with a fairly bright taste.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. I have defined the cooking time as 1 hour, but our participation will take 10-15 minutes. The rest of the time, the products are cooked (baked and cooked) and cool down. Bake the eggplants in the oven until soft (30 minutes). Boil the chicken Breasts in a small amount of water (add salt). Meanwhile, cut the mushrooms into plates. Get the Breasts, and boil the mushrooms in the broth for 3-5 minutes. The photo shows our finished products. Lecho for this salad is bell pepper, stewed in thick tomato juice (I specify because I have seen recipes for Lecho with butter, eggplant, zucchini). Lecho I have my own, but I think that buying it now is not a problem.)) PS do not pour out the Broth, it is quite rich! I freeze it and add it to the soup.
    I have defined the cooking time as 1 hour, but our participation will take 10-15 minutes. The rest of the time, the products are cooked (baked and cooked) and cool down.
Bake the eggplants in the oven until soft (30 minutes). Boil the chicken Breasts in a small amount of water (add salt). Meanwhile, cut the mushrooms into plates. Get the Breasts, and boil the mushrooms in the broth for 3-5 minutes.
The photo shows our finished products. Lecho for this salad is bell pepper, stewed in thick tomato juice (I specify because I have seen recipes for Lecho with butter, eggplant, zucchini). Lecho I have my own, but I think that buying it now is not a problem.))
PS do not pour out the Broth, it is quite rich! I freeze it and add it to the soup.
  2. Break the chicken fillet with your hands into fibers, so the salad will be more lush and tender. Peel the eggplants and cut them into strips. Everything is ready! It remains only to mix))
    Break the chicken fillet with your hands into fibers, so the salad will be more lush and tender. Peel the eggplants and cut them into strips. Everything is ready! It remains only to mix))
  3. Last of all, add the chopped herbs and salt to taste. Here it is, ready for a salad! I don't decorate it - it's pretty bright as it is. It is better to leave the salad to infuse for an hour, so that the chicken is soaked in vegetable juice. Well, it turns out very juicy salad!
    Last of all, add the chopped herbs and salt to taste. Here it is, ready for a salad! I don't decorate it - it's pretty bright as it is.
It is better to leave the salad to infuse for an hour, so that the chicken is soaked in vegetable juice. Well, it turns out very juicy salad!
  4. The dish is dietary, but again, quite satisfying.
    The dish is dietary, but again, quite satisfying.

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