Vegetable Salad with Chicken Fillet Recipe
A familiar combination of vegetables, a familiar dressing. I often cook this salad in a portioned way.
Servings
2
Cook Time
20minutes
Servings
2
Cook Time
20minutes
Ingredients
Instructions
  1. Cut the crispy cucumbers not too finely.
  2. Diced potatoes.
  3. Chicken fillet, in this case baked chicken breast, cut into cubes.
  4. If the onion is large, then cut into half rings. Small rings. Cherry tomatoes cut in half. If the onion is too sharp, scald with boiling water or marinate in a mixture of water with vinegar 1:1 and a pinch of sugar for 20 minutes.
  5. Arrange the salad ingredients in serving glasses in any order.
  6. For dressing, mix vegetable oil with mustard, lemon juice, soy sauce, whisk with a whisk, adjust the taste with sugar (I use honey).
  7. Pour the dressing over the salad, sprinkle with grated cheese on top.
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