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 Salad with Chicken Meat Recipe
Nuts, garlic, olive oil and wine vinegar are crushed into an almost homogeneous mass and envelop each slice of salad, giving it an amazing taste. Instead of beef, I took chicken meat, which made the salad easier and more economical.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients for the salad. Cook chicken meat (I have skinless thighs) with the addition of allspice and bay leaf. I cooked the beans myself, but you can take canned.
    Prepare the ingredients for the salad. Cook chicken meat (I have skinless thighs) with the addition of allspice and bay leaf. I cooked the beans myself, but you can take canned.
  2. Cut the red onion into thin half-rings and pour wine vinegar, slightly diluted with water. Leave to marinate for 10 minutes.
    Cut the red onion into thin half-rings and pour wine vinegar, slightly diluted with water. Leave to marinate for 10 minutes.
  3. Chicken meat and sweet pepper cut into strips. Put everything in a bowl.
    Chicken meat and sweet pepper cut into strips. Put everything in a bowl.
  4. Add the boiled beans and the onion squeezed from the vinegar.
    Add the boiled beans and the onion squeezed from the vinegar.
  5. Prepare the salad dressing. In the original recipe, chopped nuts are simply added to the salad. And today I'm going to make a dressing with nuts, rubbing them almost into a pulp. Squeeze the garlic into the nut paste, pour in olive oil and wine vinegar to taste. Add salt. Mix well. Vinegar, salt, pepper to taste, I like sour, so I add more wine vinegar.
    Prepare the salad dressing. In the original recipe, chopped nuts are simply added to the salad. And today I'm going to make a dressing with nuts, rubbing them almost into a pulp. Squeeze the garlic into the nut paste, pour in olive oil and wine vinegar to taste. Add salt. Mix well. Vinegar, salt, pepper to taste, I like sour, so I add more wine vinegar.
  6. Finely chop the coriander and parsley, finely chop the chili pepper (this is to taste). Add greens and nut-garlic dressing to the salad.
    Finely chop the coriander and parsley, finely chop the chili pepper (this is to taste). Add greens and nut-garlic dressing to the salad.
  7. Stir gently and let the salad cool in the refrigerator for half an hour. The longer it stands, the tastier it becomes.
    Stir gently and let the salad cool in the refrigerator for half an hour. The longer it stands, the tastier it becomes.
  8. Ready.
    Ready.
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