Spicy Salad with Chicken Fillet Recipe
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.
Servings Prep Time
4 5minutes
Cook Time
20minutes
Servings Prep Time
4 5minutes
Cook Time
20minutes
Ingredients
For salad
For sauce
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. The salad is ready!
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