I indicated the time of preparation of the salad, taking into account that the breast is already ready.
Grate the carrots on a Korean carrot grater and lower them for 10 minutes in very cold water. The carrots will become very juicy and crispy.
Cut bell peppers and onions,
Coarsely tear the lettuce leaves,
Preparing the dressing. Fry the peanuts and remove the husks, chop the burning red pepper. Mix both types of oil, sesame, pepper and peanuts.
We now sell ready-made dressing. This is what it looks like.
In nature, of course, there is no time to fry peanuts, etc. Therefore, in the field conditions, I switched to ready-made.
And for dressing, I mix only oil with soy sauce.
Funchoza fill with boiling water slightly add salt (remember soy sauce is salty enough).
Everything is ready - we start mise en place, i.e. we start assembling the salad. Squeeze the carrot, cut (not small) the breast and parsley. Don't forget about funchoza. Dress with the sauce.