Chicken salad
Description
Minimum effort — excellent result. There are countless chicken salads, but chicken salads without mayonnaise are not that common. Try my version — light yet satisfying, dressed with vegetable oil, lemon juice, and soy sauce. You can add a clove of garlic to the dressing if you like, for extra flavor. To ensure all ingredients are evenly sized, I use a Korean-style vegetable shredder—it's convenient and fast. Serve the salad on lettuce or spinach leaves and garnish with a lemon slice. Let's get started—you can serve it right away.
Instructions
- 1
Step 1
1. Prepare the ingredients for the salad: previously cook the chicken fillet, let it cool completely, and wash the cucumbers.
- 2
Step 2
2. Cut off the ends of the cucumbers and grate them on a box grater.
- 3
Step 3
3. Shred the chicken fillet into thin fibers.
- 4
Step 4
4. Grate the cheese on a box grater. To make grating easier, chill the cheese in the refrigerator for about 2 hours before cooking.
- 5
Step 5
5. In a deep salad bowl, combine cucumber, chicken fillet, and cheese. Gently mix. In a separate container, prepare the dressing: mix vegetable oil, lemon juice, and soy sauce. Pour the dressing over the salad, mix again, and let it sit for 5–10 minutes so that all ingredients are well soaked with the sauce.
- 6
Step 6
6. Place lettuce or spinach leaves on a plate, top with the salad and a slice of lemon. Done! I got 2 large servings. Enjoy!