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Print Recipe
Chicken Salad with Vegetables Recipe
Green beans, carrots and sweet peppers are perfectly in harmony with the chicken. Spied this recipe in a cafe, now often at home cooking.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash the chicken fillet, cut and marinate with soy sauce for 20-30 minutes.
    Wash the chicken fillet, cut and marinate with soy sauce for 20-30 minutes.
  2. While the fillet is marinated, put water for the beans (1-1. 5 liters) and do other vegetables. Peel the carrots and grate.
    While the fillet is marinated, put water for the beans (1-1. 5 liters) and do other vegetables.
Peel the carrots and grate.
  3. Chop the onion and fry in vegetable oil. Transfer to the carrots.
    Chop the onion and fry in vegetable oil. Transfer to the carrots.
  4. Sweet pepper peel and finely chop (sometimes do without it). Add to the vegetables. Sprinkle with seasoning for Korean carrots (I have quite a bit).
    Sweet pepper peel and finely chop (sometimes do without it). Add to the vegetables.
Sprinkle with seasoning for Korean carrots (I have quite a bit).
  5. Boil the green beans until tender, drain and cool slightly. Put to vegetables.
    Boil the green beans until tender, drain and cool slightly.
Put to vegetables.
  6. Chicken fillet put out, cool slightly, cut (if stewed in small pieces, you can not chop) and add to the vegetables.
    Chicken fillet put out, cool slightly, cut (if stewed in small pieces, you can not chop) and add to the vegetables.
  7. Season the salad with sunflower or olive oil.
    Season the salad with sunflower or olive oil.

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