This is one of the most unusual chicken salads I've ever cooked. Avocado, radishes, black beans, carrots, chili flakes – where else could all these ingredients meet? Such a self-sufficient dish does not even need refueling.
Ingredients
- Chicken fillet - 1 piece
- Avocado - 1 piece
- Radish - 150 g
- Carrots - 150 g
- Beans (black) – 100 g
- Olive oil - 1 tbsp.l.
- Parsley - 0,5 beam
- Dried chili pepper (flakes) – 1 pinch
- Spices and seasonings (for chicken) – 1 tsp.
- Soy sauce - 1 art.l.
Step-by-step cooking recipe
Boil the beans until cooked according to the instructions on the package, but do not boil them.
Cut the chicken fillet into strips, marinate in soy sauce and spices for half an hour, and fry.
Cut the raw carrots and radishes into thin slices, and the avocado into slices.
Chop the parsley, arrange the salad on plates, drizzle with olive oil and sprinkle with chili flakes.
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