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Print Recipe
Vegetable Salad with Chicken Fillet Recipw
The familiar combination of vegetables, the familiar dressing. I often prepare this salad in a portion serving.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Cut the crispy cucumbers not too finely.
    Cut the crispy cucumbers not too finely.
  2. Diced potatoes.
    Diced potatoes.
  3. Chicken fillet, in this case baked chicken breast, in cubes.
    Chicken fillet, in this case baked chicken breast, in cubes.
  4. If the onion is large, then cut into half rings. Small rings. Cherry tomatoes in halves. Onions, if too angry, scald with boiling water or marinate in a mixture of water-vinegar 1:1 and a pinch of sugar for 20 minutes.
    If the onion is large, then cut into half rings. Small rings. Cherry tomatoes in halves. Onions, if too angry, scald with boiling water or marinate in a mixture of water-vinegar 1:1 and a pinch of sugar for 20 minutes.
  5. Put the components of the salad in serving glasses at random
    Put the components of the salad in serving glasses at random
  6. For the dressing, mix the vegetable oil with mustard, lemon juice, soy sauce, beat with a whisk, adjust the taste with sugar (I use honey)
    For the dressing, mix the vegetable oil with mustard, lemon juice, soy sauce, beat with a whisk, adjust the taste with sugar (I use honey)
  7. Pour the dressing over the salad, sprinkle with grated cheese on a fine grater.

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