There are a lot of salads with chicken, but that's the beauty of cooking, that you can experiment and combine different products as much as you want. I offer you another option of a spicy, hearty, rich salad that can be served to guests, and you can easily cook for a family dinner.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
Ingredients
For salad
- 1 piece Chicken fillet
- 100 gram Cabbage
- 1 piece Cucumber
- 100 gram Carrot
- 1 tablespoon Sour cream
- 1 teaspoon Spices
- 1 tablespoon Vegetable oil
For sauce
- 4 tablespoons Mayonnaise
- 1 teaspoon Sour cream
- 1 tablespoon Tomato sauce
- 2 cloves Garlic
Ingredients
For salad
For sauce
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Instructions
- Chicken fillet (or any other part of chicken) cut into thin strips, marinate in 1 tablespoon sour cream, 1 tablespoon vegetable oil and spices (to taste: salt, pepper, herbs. I had the seasoning for the grill), leave for 20 minutes. Then fry over medium heat until soft and golden brown.
- Finely chop the cabbage, cut the pickled cucumber into thin strips, cut the Korean carrot (I had a very long purchase, I cut the straw into 3 parts). Put all the vegetables in a salad bowl, add the pre-cooked and already cold chicken.
- For the sauce, mix all the ingredients, squeeze the garlic through a press. You can do without tomato sauce. Season the salad with sauce, garnish with green leaves and serve.
- The salad is ready!
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