Description
This salad is more likely to be warm salads. Hearty and delicious - just right for winter evenings. I saw a few years ago in some of the culinary programs. Was prepared by the chef of the restaurant as their signature salad. But, unfortunately, I do not remember as was called. PS Reviewed all the salads with chicken. Like there is no one that is in cooking. The ingredients are somewhat similar. A photo with your phone.
Ingredients
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Chicken fillet
200 g
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Tomato
1 piece
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Pepper
2 piece
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Cabbage
1 piece
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Cheese
100 g
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Black pepper
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Paprika sweet
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Salt
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Vegetable oil
Cooking
Bulgarian pepper cut into strips, season with salt and fry in sunflower oil until cooked (until soft). While roasting the peppers, cut the chicken into small pieces.
In the same oil, where she prepared the pepper, fry the chicken pieces. Salt and pepper black pepper. I added a teaspoon of paprika (I have now "papacy" period - add it everywhere:)))
While cold roasted peppers and fillet, shinkuem cabbage and cut into large dice tomato. Don't forget to add salt. And RUB cheese on a grater (I used a grater for Korean carrot).
Now, mix. To the cabbage add the fillets.
Then the pepper and tomato.
And finally the cheese. Mix everything. Refueling is not necessary, just the juice that will give roasted pepper.
You are ready to eat.
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