Salad
Description
The recipe won't take much time. Salad "Adam and Eve" combines tender vegetables, flavorful dressing, and crispy croutons. This salad can be served both at festive gatherings and for weekday dinners—it's quite filling thanks to the chicken fillet and croutons. I recommend using medium-hot mustard and natural ketchup (which you can optionally replace with a small amount of tomato paste). For frying the croutons, you can use either olive oil or any other vegetable oil. Serve immediately.
Instructions
- 1
Step 1
1. Mix the ground dried garlic, sweet paprika, and salt. Remove the crusts from the toast bread and cut into cubes. Combine with the spices, add olive oil, and mix thoroughly.
- 2
Step 2
2. Place the bread in a baking dish and put it in a preheated oven at 160 degrees for 10 minutes. Let it cool completely. Remove the white parts from the napa cabbage leaves and thinly shred them. Cut half of the sweet pepper into strips.
- 3
Step 3
3. Cut the tomato into four parts, remove the seeds and chop. Slice the cooked chicken fillet into thin strips. Cut the brinza or feta into large cubes and roll them in dry green adjika (can be substituted with finely chopped herbs).
- 4
Step 4
4. Mash the boiled egg yolks, add mustard, salt, and a little olive oil. Mix well, then continue adding oil in small portions until the mixture turns into a thick sauce. Add ketchup and mix.
- 5
Step 5
5. Mix the vegetables with the chicken and dress with the sauce. Top with pieces of cheese and croutons.