Description
I love salads, especially meat, but my mother taught that vegetables are very useful too. In this salad combine meat and vegetables, salad is not only tasty, but also useful. Continue to study the book:"Mexican cuisine"
Ingredients
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Chicken egg
2 piece
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Chicken fillet
300 g
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Pepper
1 piece
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Red onion
1 piece
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Lettuce
1 coup
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Celery root
100 g
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Salt
-
Vinegar
3 Tbsp
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Olive oil
3 Tbsp
Cooking
Cook hard-boiled eggs, cool, peel. Chop finely with a knife or grate on a coarse grater.
Chicken fillet boil until tender, for 20-25 minutes, cool, cut into thin strips.
Pepper wash, remove seeds and partitions, cut into strips.
Peel the onion, cut into thin half-rings.
Celery, cleaned, cut into thin strips. It is possible to RUB on a grater for carrots in Korean.
Lettuce wash, dry, tear by hand into small pieces.
Mix all ingredients in a deep bowl. Olive oil and vinegar (or lemon juice) combine in a separate bowl.
Salad season with salt to taste, pour with the dressing and serve immediately to the table. Bon appetit!!!
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