Salad

Description

Minimum effort — excellent result. For the salad, the chicken can be baked or fried; leftovers from a whole chicken or chicken fillet will work well. The key feature of this salad is that, unlike the way we usually serve it, the ingredients aren't mixed together but instead are layered on top of the greens and served as is. Each person can then mix the salad on their own plate or eat it just as it is. It can be served immediately.

Instructions

1. 1

   Step 1

   Pour olive oil into a skillet and add roughly chopped almonds. Sauté until golden, then transfer to a paper towel.

2. 2

   Step 2

   Finely chop the shallot and add Spanish vinegar to it, then add 6 tablespoons of olive oil, salt, and paprika, and mix well.

3. 3

   Step 3

   Wash the lettuce and tear it by hand, place it on a plate. Arrange the chicken in a row in the center, then thinly slice the cheese and place it on top of the chicken, and also add the almonds.

4. 4

   Step 4

   Slice the red pepper into strips, halve the cherry tomatoes, and arrange the vegetables in a circle along the rim.

5. 5

   Step 5

   Drizzle the salad with dressing made from onion and olive oil, and serve.