Description
Very tasty, rich and bright salad with non-hackneyed taste. Perfect not only as a proper salad, but would be a great dinner, especially if chicken add to salad warm.
Ingredients
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Chicken fillet
0.5 piece
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Cherry tomatoes
10 piece
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Spinach
1 coup
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Onion
1 piece
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Carrots
1 piece
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Corn
3 Tbsp
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Chicken egg
2 piece
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Garlic
1 piece
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Soy sauce
3 Tbsp
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The sugar syrup
1 tsp
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Orange juice
2 Tbsp
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Lemon juice
1 tsp
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Vegetable oil
1 Tbsp
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Rice flour
-
Paprika sweet
1 tsp
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Curry
0.5 tsp
Cooking
Fillet cut into 4 pieces -I took 2 inner fillet and pour the soy sauce and spoon of orange juice, sprinkle with curry powder and stir. Leave to marinate for half an hour.
Then breaded fillet in the flour mixture and paprika and fry.
I usually do it on a lightly oiled frying pan, but today I had to hand hot fried food, and I roasted a chicken in there, then dried on the napkin from the excess oil. Both methods are delicious.
Slice thinly the onion, carrot thin slices too. Cover the vegetables with boiling water, add a spoonful of soy sauce and allow to cool. Drain and Pat dry.
Well wash and dry greens, spinach and tomatoes. Corn drained and dry.
In a small bowl, mash roasted garlic. You can bake it in the microwave –just put the entire and bake for a few minutes. I put in a recent pilaf few heads in stock. To garlic, add soy sauce, syrup, lemon juice and orange and finally the oil. Good RUB, if you want to blend, so I left.
Coarsely chop the spinach, leaving a few leaves for decoration. Chop one egg, half cut cherry. Half chicken fillet cut into medium cubes, and half-angles. The parsley, pluck the leaves.
Mix salad with dressing.
Put in a salad bowl the spinach leaves, garnish with quartered eggs, tomatoes and chicken.
Serve immediately.
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