If you want to replenish your vitamin balance and protect yourself from colds, prepare salads, where one of the ingredients, radish. Salad is easy to prepare. This salad can be served as a portion, for example in tartlets, and can be in small salad bowls.
Chicken fillet cut across into 2 parts. Lightly beat off. A small sheet of parchment folded in half in the form of a notebook sheet. Unfolding again, lubricate with vegetable oil, sprinkle with a little salt and a mixture of Provencal herbs.
Put the chicken breast fillet on the parchment, covering the second part of the folded sheet. On a dry pan, place the parchment with fillet Breasts, bake for 3-5 minutes first with one hand then with the other. Fillet cool to room temperature.
Chop the radish on a grater.
Cut the chicken fillet into thin strips.
Carrots boil to the state of Al dente. Chop carrots on a grater for Korean salads.
Red onion cut into thin half-rings. In a bowl add chopped vegetables, add 2 tablespoons of canned corn. Boil quail eggs, cut each egg into 4 pieces. All the ingredients mix well. Add salt and mayonnaise to taste.