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Print Recipe
Salad with Chicken Meat Recipe
Nuts, garlic, olive oil, and wine vinegar are ground into an almost uniform mass and envelop each slice in the salad, giving it an amazing taste. Instead of beef, I took chicken meat, making the salad lighter and more budget-friendly.
Cook Time 35 minutes
Servings
Ingredients
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients for the salad. Chicken meat (I have thighs without skin) cook with the addition of allspice and Bay leaf. I cooked the beans myself, but you can take canned.
    Prepare the ingredients for the salad. Chicken meat (I have thighs without skin) cook with the addition of allspice and Bay leaf.
I cooked the beans myself, but you can take canned.
  2. Red onion cut into thin half-rings and pour wine vinegar, slightly diluted with water. Leave to marinate for 10 minutes.
    Red onion cut 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 pressed from the vinegar onion.
    Add the boiled beans and pressed from the vinegar onion.
  5. Prepare the salad dressing. In the original recipe, chopped nuts are simply added to the salad. And today I'll make a dressing with nuts, rubbed them almost into a paste. Squeeze the garlic into the nut paste, pour in the olive oil and wine vinegar to taste. Add salt. Stir 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'll make a dressing with nuts, rubbed them almost into a paste. Squeeze the garlic into the nut paste, pour in the olive oil and wine vinegar to taste. Add salt. Stir 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 the herbs and nut-garlic dressing to the salad.
    Finely chop the coriander and parsley, finely chop the chili pepper (this is to taste). Add the herbs and nut-garlic dressing to the salad.
  7. Gently mix and let the salad cool in the refrigerator for half an hour. The longer it stands, the tastier it becomes.
    Gently mix 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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