Chicken and radish salad
Description
Minimum effort — excellent result. This salad vaguely resembles the famous "Caesar" in taste. It combines cabbage leaves, the sweetness of young radishes, the piquancy of almonds, and juicy chicken meat. You can add cucumbers, tomatoes, and fresh herbs. I dress the salad with a mayonnaise-based sauce, but I think sour cream could be used instead. Serve immediately.
Instructions
- 1
Step 1
1. Remove cabbage leaves from the stem, wash them, then cut into large pieces. Wash the chicken, remove the bones, and cut into strips. Wash the radish and slice thinly into rounds or half-rings. Peel the garlic and press through a garlic press. Coarsely chop the almonds and toast in a dry skillet.
- 2
Step 2
2. For the dressing: in a bowl, combine mayonnaise, one teaspoon of wine vinegar, half of the grated cheese, and garlic. Mix well, then add 1–2 tablespoons of olive oil and mix again. Dress the cabbage with half of the prepared dressing and thoroughly mix with your hands.
- 3
Step 3
3. Transfer the radish to a bowl, pour over all the remaining vinegar, and let marinate for 10-20 minutes.
- 4
Step 4
4. I season the chicken with salt and pepper, mix, coat each piece in flour, and fry in a hot pan with olive oil. Transfer to a paper towel to remove excess fat.
- 5
Step 5
5. Add the fried chicken, almonds, marinated radish, and remaining dressing to the cabbage, season with salt and pepper to taste, then mix thoroughly. Divide the salad into portions and top with the remaining grated cheese.