Description
The recipe for this salad I took from the magazine "Recipes for the Encore", on the website there is a recipe for it in 2009, stir cook Tancic-. I wanted to attach a photo to this recipe, but... the author is not even the main photo in the recipe. So I'll go ahead and add the recipe. This salad I have prepared many times for me and my family the most delicious option is cheese. Well, there really is up to You.
Ingredients
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Chicken breast
1 piece
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Adyghe cheese
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Pistachios
3 handful
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Pepper
1 piece
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Mayonnaise
-
Salt
-
Black pepper
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Coconut shavings
2 handful
Cooking
Our products. When pictures were processed, I saw that forgot to put. Sorry.
Chicken breast (or fillet) boil until tender in heavily salted water with a Bay leaf and pepper peas. Pull out the cooked meat and allow to cool. Cut into small cubes.
Bell pepper remove seeds and cut into small cubes.
Cheese cut into small cubes.
Peeled pistachios folded in the package and several times (without fanaticism) "drive" in the nuts.
Put all in a Cup, add ground pepper (preferably a mixture of peppers), coconut (leave about 1 tbsp for decoration) and mayonnaise. Mix well. If necessary, it needs more salt and stir again. Spread the finished salad in a salad bowl and sprinkle the remaining coconut flakes.
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