Description
The salad is quite sharp and satisfying, while the tanginess of the salad absorbed the tenderness of marinated chicken. Peas and carrots are pleasantly felt in a homogeneous mixture of chicken breast and onions.
Ingredients
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Chicken breast
400 g
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Carrots
2 piece
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Green peas
300 g
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Onion
2 piece
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Vinegar
150 ml
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Sunflower oil
1 Tbsp
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Mayonnaise
3 Tbsp
Cooking
Chicken breast boiled and divided into fibers. Onion cut into half rings. Pour the onion and chicken diluted in the ratio 1:1 Apple cider vinegar. Leave for 1-1.5 hours.
Carrots to clear, chop cubes and fry in a pan with a little sunflower oil until tender (15 min.)
From polka dots to drain the liquid and mix it with roasted carrots.
To a mixture of peas and carrots, add squeezed from the marinade, onion and chicken.
Season the salad with mayonnaise.
Serve the salad immediately after cooking or chilled.
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