Chicken Salad with Vegetables Recipe
Juicy salad, easy to prepare and does not “spoil” the figure. Green beans, carrots and sweet peppers go well with chicken. I spied this recipe in a cafe, now I often cook at home)
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. Wash the chicken fillet, chop and marinate in soy sauce for 20-30 minutes.
  2. While the fillet is marinating, fill the beans with water (1-1.5 liters) and take care of other vegetables. Peel the carrots and grate them on a coarse grater.
  3. Chop the onion and fry in vegetable oil. Add to the carrots.
  4. Peel the sweet pepper and finely chop it (sometimes I 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 it with the vegetables.
  6. Put out the chicken fillet, cool it down a little, cut it (if you stew it in small pieces, you can not chop it) and add it to the vegetables.
  7. Season the salad with sunflower or olive oil.
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