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 Chicken Salad with Peanuts Recipe
A very simple and very tasty salad! I didn't even think that with such a minimal set of available products, such a successful combination would turn out! Nuts play an important role here, so I advise you not to spare them and add more! Enjoy your meal.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Czech Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
For chicken fillet:
For salad:
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Czech Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
For chicken fillet:
For salad:
Instructions
  1. Salad products. Carrots baked in foil in the oven at a temperature of 190 * 40-50 min. of course, you can cook, but boiled carrots turn out to be very tasty, sweet and fragrant! Peel and grate on a coarse grater. Mix sour cream with mayonnaise and lemon juice. Add salt if necessary.
    Salad products. Carrots baked in foil in the oven at a temperature of 190 * 40-50 min. of course, you can cook, but boiled carrots turn out to be very tasty, sweet and fragrant! Peel and grate on a coarse grater. Mix sour cream with mayonnaise and lemon juice. Add salt if necessary.
  2. Beat off the chicken fillet with the flat side of a hammer, beat off so that the fillet is of the same thickness over the entire surface. Rub salt and spices on all sides. Leave for 30 minutes (up to 2 hours), covered with a film.
    Beat off the chicken fillet with the flat side of a hammer, beat off so that the fillet is of the same thickness over the entire surface. Rub salt and spices on all sides. Leave for 30 minutes (up to 2 hours), covered with a film.
  3. Fry peanuts in a dry frying pan, peel.
    Fry peanuts in a dry frying pan, peel.
  4. Cut the pickled cucumbers into medium cubes. Drain the excess liquid!
    Cut the pickled cucumbers into medium cubes. Drain the excess liquid!
  5. Heat a spoonful of vegetable oil in a frying pan, add a sprig of rosemary. Fry the chicken fillet over medium heat on both sides for 5-7 minutes. on each side.
    Heat a spoonful of vegetable oil in a frying pan, add a sprig of rosemary. Fry the chicken fillet over medium heat on both sides for 5-7 minutes. on each side.
  6. Cool the fillets and cut into medium cubes.
    Cool the fillets and cut into medium cubes.
  7. The salad will come together in layers. Also, this salad can be prepared in portions, laid in a culinary ring. On my platter. Grease the bottom of the plate on which the salad will be served with a little dressing. The first layer is chicken fillet. On top, make a mesh of the dressing.
    The salad will come together in layers. Also, this salad can be prepared in portions, laid in a culinary ring. On my platter. Grease the bottom of the plate on which the salad will be served with a little dressing. The first layer is chicken fillet. On top, make a mesh of the dressing.
  8. The second layer is pickles, mesh filling.
    The second layer is pickles, mesh filling.
  9. The third layer is carrots (grated on a coarse grater), a mesh for filling.
    The third layer is carrots (grated on a coarse grater), a mesh for filling.
  10. The fourth and final layer is chopped dill and peanuts. Nuts should not be crushed too much! It is better to leave the right halves, so much tastier! I went through the peanuts, making a few movements with a knife.
    The fourth and final layer is chopped dill and peanuts. Nuts should not be crushed too much! It is better to leave the right halves, so much tastier! I went through the peanuts, making a few movements with a knife.
  11. So the salad is ready! Serve immediately or let it brew. Enjoy your meal!
    So the salad is ready! Serve immediately or let it brew. Enjoy your meal!
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