This salad perfectly saturates due to its high protein content. Spices and smoked paprika give it original notes. I recommend frying the chicken on a grill or non-stick frying pan to get by with a minimum amount of oil.
Ingredients
- Chicken fillet - 1 piece
- Chicken eggs - 2 pieces
- Salad mix - 180 g
- Greenery - 0,5 beam
- Bow purple - 1 piece
- Tomatoes - 2 pieces
- Paprika (smoked) – 1 tsp.
- Olive oil - 1 art.l.
- Spices and seasonings (for chicken) – 1 tsp.
- Salt - 1 pinch
- Italian herbs - 0,5 tsp.
Step-by-step cooking recipe
Wash the fillet, lightly chop it off and roll it in spices for the chicken.
Fry it on both sides until nicely browned and cut into strips.
Boil hard-boiled eggs, cool in cold water, peel and cut into slices.
Cut the tomatoes into the same slices, chop the greens and cut the onion with feathers.
Put all the ingredients on a pillow of leafy greens.
Sprinkle the salad with herbs and smoked paprika, salt and drizzle with olive oil.
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