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.
Servings 2
Cook Time 40 minutes
Ingredients
- 300 gram Chicken fillet
- 1 piece Egg white
- 4 tablespoons Cheese hard
- 70 gram Asparagus
- 8 pieces Potatoes (small)
- Lettuce leaves
- 15 pieces Olives
- 2 tablespoons Vinegar
- Basil (fresh)
- Allspice (to taste)
Instructions
- Cut the chicken fillet into several not very small parts.
- 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.
- Meanwhile, boil the asparagus beans until soft, cutting off the tips.
- potatoes, thoroughly washed, bake in the microwave (I had a small one, it took me 5 minutes at full power) or boil.
- The finished meat is slightly cooled and cut into plates.
- 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.