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Salad with Chicken fillet Recipe

A tender and, at the same time, hearty salad. An unusual combination of fresh vegetables with notes of spicy chicken.

Servings

Cook Time

30minutes

Servings

Cook Time

30minutes

Ingredients

Instructions

We will make shallow cuts on the fillet so that the meat is better soaked. Now marinate the chicken fillet in garlic oil with fresh basil (very finely chopped) and soy sauce. Salt and pepper. Leave to marinate for 10-30 minutes. The longer the chicken will stand, the more piquant it will turn out.
If there is no garlic oil, we will cook it ourselves. In vegetable oil (2 tbsp.l.) squeeze out a clove of garlic and leave to stand for 15 minutes so that the oil absorbs the garlic.
It is clear that the principle of cooking the sirloin is unknown to me, so I chose this option by trial and error. Fry the marinated fillet (you can boil it or grill it, as convenient) in a well-heated frying pan on both sides until golden brown. Then send it to the oven, preheated to 220 degrees, and leave for another 15 minutes.
Remove the finished fillet, cool and cut into strips.
Cut the cucumber into halves, pickled cucumber into strips, finely chop or put in a salad. Cut the tomato into cubes.
Put the vegetables on a plate and add the fillets.
Prepare the gas station. The salad is dressed with mayonnaise (for lovers, you can leave it like that), but I chose this type of dressing. Mix sour cream, mustard and 1 tbsp soy sauce, pepper. Mix everything and season our salad. The filling can be any to your taste and preferences 🙂
The salad is ready. Garnish with basil leaves and cherry tomatoes.