If you want to replenish your vitamin balance and protect yourself from colds, prepare salads, where one of the ingredients is radish. The salad is easy to prepare. This salad can be served in portions, for example, in tartlets, or in small salad bowls.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 piece Radish (small)
- 1 piece Carrot
- 1 piece Onion red
- Corn (canned) (to taste)
- 10 pieces Quail eggs
- 150 gram Chicken breast
- 1 tablespoon Vegetable oil
- Mixture of spices (mixture of Provencal herbs)
- Salt (to taste)
- Mayonnaise (to taste)
Ingredients
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Instructions
- Cut the chicken fillet crosswise into 2 parts. Lightly beat off. A small sheet of parchment folded in half in the form of a notebook sheet. Unwrap again, brush with vegetable oil, sprinkle with a small amount of salt and a mixture of Provencal herbs.
- Place the chicken breast fillet on parchment, covering with the second part of the folded sheet. Put parchment with fillet breasts on a dry form, bake for 3-5 minutes first on one side, then on the other. Cool the fillets to room temperature.
- Grate the radish on a grater.
- Cut the chicken fillet into thin strips.
- Boil the carrots until Al dente. Grate the carrots on a grater for Korean salads.
- Cut the red onion into thin half rings. Put the chopped vegetables in a bowl, add 2 tablespoons of canned corn. Boil the quail eggs, cut each egg into 4 parts. Mix all the ingredients well. Season with salt and mayonnaise to taste.
- Ready!
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