Amazing combination of crispy salad leaves and delicious chicken! After roasting, I sprinkle the meat with hot spices, but this is not necessary at all. A fragrant dressing based on Greek yogurt perfectly complements the dish.
Ingredients
For salad:
- Chicken fillet (boiled) – 400 g
- Lettuce - 250 g
- Parmesan - 100 g
- Vegetable oil - 2 art.l.
- Hop-suneli - 0,5 tsp.
- Salt - to taste
For dressing:
- Greek Yogurt - 100 g
- Garlic - 2 teeth
- Ground black pepper - to taste
Step-by-step cooking recipe
Brown chicken fillet in vegetable oil for 2-3 minutes on each side.
Put the fillets on a board, sprinkle with suneli hops and cut into pieces.
Tear the salad leaves into pieces with your hands.
Grate the parmesan on a special grater with thin slices.
Mix salad leaves, parmesan, chicken fillet and salt.
Separately mix yogurt, garlic and ground pepper passed through the press.
Add the dressing to the salad and mix gently.
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