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Print Recipe
Salad with Chicken and Cauliflower Recipe
Light and hearty salad. It is not often that we eat raw cauliflower, and it is absolutely in vain! It is very tasty and healthy. And the tender and juicy chicken breast in Maggi seasoning makes this salad even better.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Roll the fillets with a rolling pin to even out the thickness. Place on the sheets for the tender fillet in Italian and press well. Fry the fillets in a dry pan for 3 minutes on each side. Cool down.
    Roll the fillets with a rolling pin to even out the thickness. Place on the sheets for the tender fillet in Italian and press well. Fry the fillets in a dry pan for 3 minutes on each side. Cool down.
  2. Separate the cauliflower into small inflorescences and pour boiling water over it. Then cool under a stream of cold water and dry.
    Separate the cauliflower into small inflorescences and pour boiling water over it. Then cool under a stream of cold water and dry.
  3. Cut the eggs into cubes and mix with the cabbage.
    Cut the eggs into cubes and mix with the cabbage.
  4. Chicken fillet and tomatoes are also cut into cubes. Finely chop the garlic and add it to the salad along with the black pepper.
    Chicken fillet and tomatoes are also cut into cubes. Finely chop the garlic and add it to the salad along with the black pepper.
  5. Season the salad with a mixture of mayonnaise and sour cream with soy sauce. Serve immediately, without letting the tomatoes drain.
    Season the salad with a mixture of mayonnaise and sour cream with soy sauce. Serve immediately, without letting the tomatoes drain.

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