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Print Recipe
 Salad with Chicken Recipe
This salad will diversify the menu on your New Year's table. The salad is simple and not troublesome to prepare.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Chicken breast should be prepared in this way: Grease a sheet of parchment with vegetable oil, salt to taste and sprinkle with a mixture of Provencal herbs. Beat off the breast on both sides. Place the breast on a sheet of parchment, cover with part of the parchment sheet on top and press with the palm of your hand. Place the structure on a dry frying pan and bake the breast on both sides until cooked.
    Chicken breast should be prepared in this way: Grease a sheet of parchment with vegetable oil, salt to taste and sprinkle with a mixture of Provencal herbs. Beat off the breast on both sides. Place the breast on a sheet of parchment, cover with part of the parchment sheet on top and press with the palm of your hand. Place the structure on a dry frying pan and bake the breast on both sides until cooked.
  2. Cut the finished breast into small cubes.
    Cut the finished breast into small cubes.
  3. Remove the seeds from the dates (5 pcs.) and cut the dates into strips.
    Remove the seeds from the dates (5 pcs.) and cut the dates into strips.
  4. Boil carrots (1 pc.) and cut into small cubes.
    Boil carrots (1 pc.) and cut into small cubes.
  5. Pickled mushrooms cut into pieces.
    Pickled mushrooms cut into pieces.
  6. Grate the cheese (50 gr.) on a very fine grater. Put all the salad ingredients in a bowl, add chopped parsley, salt and mayonnaise to taste.
    Grate the cheese (50 gr.) on a very fine grater. Put all the salad ingredients in a bowl, add chopped parsley, salt and mayonnaise to taste.
  7. Serve the salad in portioned salad bowls, garnished with sprigs of parsley.
    Serve the salad in portioned salad bowls, garnished with sprigs of parsley.
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