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Print Recipe
Chicken Salad with Vegetables Recipe
Juicy salad, easy to prepare and does not " spoil " the figure. Green beans, carrots and sweet peppers are in perfect harmony with the chicken. Peeped this recipe in a cafe, now often at home cooking )
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Chicken fillet wash, cut and marinate with soy sauce for 20-30 minutes.
    Chicken fillet wash, cut and marinate with soy sauce for 20-30 minutes.
  2. While the fillet is marinated, put water for beans (1-1.5 liters) and do other vegetables. Peel and grate the carrots.
    While the fillet is marinated, put water for beans (1-1.5 liters) and do other vegetables.
Peel and grate the carrots.
  3. Onions cut and fry in vegetable oil. Add to carrots.
    Onions cut and fry in vegetable oil. Add to carrots.
  4. Sweet pepper peel and finely chop (sometimes I do without it). Add to vegetables. Sprinkle with seasoning for Korean carrot (I have quite a bit).
    Sweet pepper peel and finely chop (sometimes I do without it). Add to vegetables.
Sprinkle with seasoning for Korean carrot (I have quite a bit).
  5. Green beans boil until tender, drain and cool slightly. Put to vegetables.
    Green beans boil until tender, drain and cool slightly.
Put to vegetables.
  6. Chicken fillet put out, cool a little, cut (if stewed in small pieces, you can not grind) and add to the vegetables.
    Chicken fillet put out, cool a little, cut (if stewed in small pieces, you can not grind) 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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