“Asian” Salad with Chicken and Vegetables
by Editorial Staff
Delicious and juicy salad with chicken and vegetables, for any table. Bright and vitamin, no mayonnaise. The taste of the salad will delight your guests, and everything is prepared quite simply.
Ingredients
- Chicken breast – 250 g
- White cabbage – 100 g
- Sweet pepper – 100 g
- Carrots – 100 g
For refueling:
- Vegetable oil – 40 ml
- Soy sauce – 20 ml
- Vinegar (wine, rice) or lemon juice – 5 ml
- Sugar – 1 teaspoon
- Salt to taste
- Ground pepper – to taste
For the marinade:
- Vegetable oil – 1 tbsp
- Ground paprika – 1 teaspoon
- Ground coriander – 0.5 teaspoon
- Salt – floor to taste
Directions
- Mix the ingredients for the marinade: vegetable oil, paprika, coriander, salt and pepper (you can use your favorite spices).
- Grease the chicken breast with the prepared mixture and put in the oven for 30 minutes at 200 degrees. Cool the baked breast completely.
- Finely chop the cabbage, lightly salt and mash with your hands.
- Sweet peppers (you can take peppers of different colors) cut into strips.
- Grate the carrots on a “Korean” grater or cut into thin strips. Lightly crush the carrots with your hands to soften.
- Cut the cooled baked chicken breast into strips.
- Mix ingredients for dressing: vegetable oil, soy sauce, vinegar, sugar, salt, pepper.
- Stir the ingredients of the salad and season with the prepared sauce
- Chill the salad with chicken breast and vegetables, garnish as desired and serve.
Bon Appetit!
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