Description
Salads of chicken and vegetables is perfect for a romantic dinner: cook quickly, not burdened with calories. They are fresh, bright, fragrant and delicious. This salad is a variation on the theme of "Beijing chicken salad", but made with the tastes of my husband.
Ingredients
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Chicken fillet
200 g
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Soy sauce
2 Tbsp
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Lemon juice
2 Tbsp
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Vegetable oil
1 Tbsp
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The Apium graveolens Dulce
1 piece
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Cucumber
0.5 piece
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Cabbage
0.5 piece
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Pepper green
0.5 piece
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Green onions
4 piece
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Vegetable oil
1 Tbsp
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The mixture of peppers
0.25 tsp
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Sesame
1 Tbsp
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Soy sauce
1 Tbsp
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Lemon juice
1 Tbsp
Cooking
Take the chicken fillet (breast), cut into thin strips, pour the lemon juice (or lime) and soy sauce. I have Kikkoman. Stir, set aside for 10 minutes.
Take a petiolar celery, green pepper, cucumber, cabbage and green onions, my.
Cut vegetables in thin julienne (strips), green onion rings. Pour lemon juice, vegetable oil, sprinkle with freshly-ground mixture of peppers. Stir.
On the hot pan pour oil, put marinated chicken and fry on both sides until it will turn brown on a medium heat with the lid open for about 10 minutes.
Put "lettuce" on the serving plate.
On top of the salad put the chicken, can be served both warm and chilled. Sprinkle top with soy sauce (Kikkoman I have), sprinkle with roasted white sesame seeds. Bon appetit!
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