Salad with fried potatoes
Description
The recipe won't take much time. This salad is hard to call diet-friendly: pan-fried chicken fillet with spices, soy sauce as dressing, and fried potatoes make it filling and very tasty. It's best to prepare this salad in advance and let it marinate in the refrigerator for 3 hours—it will become juicier and slightly tangy. For extra flavor, you can add a bit of apple cider vinegar or olive oil; the salad will only benefit from it. Serve at the table.
Instructions
- 1
Step 1
1. Peel the potatoes, carrots, and beets. Cut the potatoes into very thin strips and fry in vegetable oil until cooked. Do not stir frequently; flipping twice is sufficient.
- 2
Step 2
2. Salt the potatoes and season with pepper to taste. Place them on a paper towel. Cut the carrots and beets into as thin matchsticks as possible. Shred the cabbage.
- 3
Step 3
3. Cut the chicken fillet into thin strips and fry in sunflower oil until cooked through. Season with salt and spices to taste. Place all the ingredients in a bowl.
- 4
Step 4
4. Add soy sauce, apple cider vinegar, and mix well. Refrigerate the salad for 1-2 hours. Serve with fried potatoes.