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 Warm Chicken and Vegetable Salad Recipe
Warm chicken salad with potatoes and asparagus beans. In summer, I want more greens and fresh vegetables. And to make such a salad even more satisfying, you can add chicken fillet baked in the oven. This salad can be served for lunch or a hearty dinner.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut the chicken fillet into several not very small parts.
    Cut the chicken fillet into several not very small parts.
  2. Lightly whisk the egg white with pepper and salt. Grate the hard cheese finely. Dip a piece of meat in the protein, and then in the cheese. Put the prepared pieces on foil and send them to bake in the oven for 25-30 minutes at 180 * until golden brown.
    Lightly whisk the egg white with pepper and salt. Grate the hard cheese finely. Dip a piece of meat in the protein, and then in the cheese. Put the prepared pieces on foil and send them to bake in the oven for 25-30 minutes at 180 * until golden brown.
  3. Meanwhile, boil the asparagus beans until soft, cutting off the tips.
    Meanwhile, boil the asparagus beans until soft, cutting off the tips.
  4. potatoes, thoroughly washed, bake in the microwave (I had a small one, it took me 5 minutes at full power) or boil.
    potatoes, thoroughly washed, bake in the microwave (I had a small one, it took me 5 minutes at full power) or boil.
  5. The finished meat is slightly cooled and cut into plates.
    The finished meat is slightly cooled and cut into plates.
  6. Put greens, beans, potatoes, meat, olives on a dish. Pour over the dressing of grape vinegar, olive oil, salt and pepper. Stir a little. Put some basil leaves on top.
    Put greens, beans, potatoes, meat, olives on a dish. Pour over the dressing of grape vinegar, olive oil, salt and pepper. Stir a little. Put some basil leaves on top.
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