Delicious salad is absolutely not difficult to cook. I recommend putting the chicken and eggplant on paper napkins after roasting. In general, there is no need to fill the dish with anything extra, but I still add a little olive oil.
Ingredients
Step-by-step cooking recipe
Cut the eggplants and soak them in salted water for 10 minutes.
Drain the water and thoroughly dry each piece with a paper towel.
Heat half of the vegetable oil in a frying pan, put the eggplants and fry until tender.
Wash the chicken fillet, dry it and cut it into small pieces.
Sprinkle salt, paprika and ground pepper on all sides, leave for 10 minutes at room temperature.
Fry the chicken fillet in the remaining vegetable oil. 12-15 minutes on medium heat is enough.
Grate carrots or finely chop, mix with soy sauce.
Dry the peanuts in a frying pan and chop them in a blender.
Mix salad mix, chicken fillet, eggplant and carrot.
Season with salt, pepper and olive oil.
Sprinkle the finished salad with peanuts.
