Chicken fillet salad
Description
Perfect for everyday meals. This hearty and delicious salad will be a great addition to your celebration. Boil the chicken fillet in advance, add vegetables, and dress the dish with mayonnaise. Let the salad marinate in the refrigerator for 20-30 minutes. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Boil the chicken fillet in salted water until cooked through, about 20–25 minutes. Then let the meat cool down.
- 3
Step 3
Marinate the onion. Peel the onion and slice it into half-rings, place in a separate container, add sugar, salt to taste, pour in 9% vinegar and 180 ml of cold plain water. Mix everything and let the onion marinate for 15 minutes. Then drain off all the liquid.
- 4
Step 4
Grate the carrots on a grater, and cut the cucumbers into thin strips.
- 5
Step 5
Lightly grease the pan with vegetable oil, sauté the carrots for 2-3 minutes until half-cooked. Let the sautéed carrots cool.
- 6
Step 6
Place cucumbers, marinated onions, and fried carrots into a deep salad bowl.
- 7
Step 7
Drain all the liquid from the peas, and add the beans to the salad.
- 8
Step 8
Cut the cooled chicken fillet into thin strips and add to the salad.
- 9
Step 9
Dress the salad with mayonnaise, add salt and black pepper to taste.
- 10
Step 10
Mix all the ingredients, then refrigerate the salad for 20-25 minutes to let it marinate.
- 11
Step 11
Serve the ready salad at the table. Garnish with fresh herb sprigs. Enjoy your meal!