Description
Love this salad, just before it was roasted breast, but now with leaves for frying Maggi salad was even tastier! Juicy chicken with spicy vegetables, plenty of sauce -try? For me, this salad replaces dinner!
Ingredients
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Chicken fillet
170 g
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Spices
1 piece
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Cherry tomatoes
80 g
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Olives
10 piece
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Basil
10 piece
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Parmesan
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Bread
1 slice
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Olive oil
2 Tbsp
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Spices
0.5 tsp
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Balsamic
1 Tbsp
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Honey
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Black pepper
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Salt
Cooking
Chicken fillet wash and wipe dry.
Wrap the fillet in cling film and beat off to a thickness of 1 cm.
To deploy the sheet Maggie, put on one half beated. Cover with the other half of the sheet and press it with your hand.
On a dry heated pan fry on medium heat from both sides for 5-7 minutes. Leave the fillet to cool under the lid in paper.
Cherry and black olives folded into a container.
With a potato masher to lightly crush the tomatoes and olives.
Basil chopped and spread on the vegetables. The ingredients for the dressing mix and adjust to your taste.
Pour the filling into the vegetables with the Basil, mix well.
Fillet cold. Cut across the grain into strips.
Put the fillets in a bowl.
For croutons and fry the pieces of loaf or the bread greased with olive oil pan on both sides.
Lay fillet on vegetables with dressing. Sprinkle top with Parmesan cheese and croutons. Bon appetit!
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