Salad
Description
Minimum effort — excellent result. For the salad, choose colorful bell peppers; they beautifully decorate the dish. Instead of chicken fillet, turkey works well too, though it needs to be marinated in advance and will require longer baking. The salad can be served warm, but it's also very tasty when chilled. Can be served immediately.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Brush clean, dry peppers with vegetable oil and bake for 30 minutes in an oven preheated to 180 degrees.
- 3
Step 3
Lightly pound the chicken fillet, rub with spices, and season lightly with salt. Wrap in parchment paper and bake in the oven for 20 minutes at 180 degrees.
- 4
Step 4
After the time is up, remove the peppers from the oven. They should be soft with dark charred spots. Transfer them into a plastic bag and cool. Then peel off the skin, and reserve the juice for dressing.
- 5
Step 5
Cool the cooked chicken fillet.
- 6
Step 6
Cut the chilled ingredients into strips or matchsticks. Finely chop the cilantro.
- 7
Step 7
Combine the ingredients in a salad bowl. Add soy sauce, juice from roasted peppers, and ground black pepper.
- 8
Step 8
Mix and serve immediately.
- 9
Step 9
Decorate as desired and serve.