Chicken and bean salad
Description
A simple dish to prepare. This hearty and juicy salad can even be served at a festive table—it will impress your guests with its taste and aroma. If desired, dress the salad with oil of a pronounced flavor: sunflower or corn oil. Many people like to add a bit of garlic or ground red pepper. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use any meaty part of the chicken: thigh, drumstick, breast, etc. Choose either fresh or canned bell pepper, cut into pieces. Cook the beans in advance for 2 hours, or substitute them with canned beans.
- 2
Step 2
Place the boiled beans into a deep container: a salad bowl or a bowl. Rinse fresh cilantro or parsley and chop finely. Add to the container.
- 3
Step 3
Cut the pickled pepper into strips or pieces and place in a container. If using fresh bell pepper, remove the seeds and rinse it under water. Slice into strips and add to the other ingredients.
- 4
Step 4
Cut half of an onion into thin half-rings and add to the container. Crumble walnut kernels by hand and add to the container.
- 5
Step 5
Cut the meat from the chicken thigh, rinse it in water, and sauté in 1 tablespoon of vegetable oil in a pan until browned, about 5–6 minutes. Add the sautéed chicken meat to a container along with salt, ground coriander, and black pepper. Pour in the remaining vegetable oil and gently mix everything.
- 6
Step 6
Serve the salad immediately after preparation. If you like garlic flavor, press a peeled garlic clove into it and mix.