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Print Recipe
Vegetable Salad with Chicken Recipe
I suggest preparing a summer light salad of vegetables with chicken. The piquancy of the salad is given by the original dressing.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Slice the Chinese cabbage and put it on a plate.
    Slice the Chinese cabbage and put it on a plate.
  2. Cut fresh cucumbers into 5 mm thick slices and put them on a plate on the cabbage.
    Cut fresh cucumbers into 5 mm thick slices and put them on a plate on the cabbage.
  3. Cut the cherry tomatoes into four parts.
    Cut the cherry tomatoes into four parts.
  4. Cut the feta cheese into small cubes.
    Cut the feta cheese into small cubes.
  5. Pre-marinate the chicken fillet in spices for a few hours ( I spent the night in the refrigerator), season with salt and pepper, then lightly chop and fry in a hot pan. Cut the cooled finished fillet into cubes.
    Pre-marinate the chicken fillet in spices for a few hours ( I spent the night in the refrigerator), season with salt and pepper, then lightly chop and fry in a hot pan. Cut the cooled finished fillet into cubes.
  6. Add the chicken and diced bell pepper to the vegetables.
    Add the chicken and diced bell pepper to the vegetables.
  7. Make the dressing, mix the oil, balsamic vinegar, Basil, oregano, garlic, and mix well.
    Make the dressing, mix the oil, balsamic vinegar, Basil, oregano, garlic, and mix well.
  8. Pour the dressing over the salad, season with salt and pepper to taste, and garnish with sprigs of parsley and circles of yellow tomato.
    Pour the dressing over the salad, season with salt and pepper to taste, and garnish with sprigs of parsley and circles of yellow tomato.

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