Description
Beautiful, bright salad! Prepared quickly and without problems. Importantly, in the fridge was chicken...
Ingredients
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Carrots
1 piece
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Pineapple
3 slice
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Pumpkin seeds
1 handful
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Salt
3 pinch
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Sugar
0.5 tsp
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Lemon juice
2 Tbsp
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Sunflower oil
1 tsp
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Chicken breast
1 piece
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Seasoning
Cooking
Peel the carrot and slice into thin strips using a mandolin.
Fresh pineapple cut into pieces. If using a compote, then drain the liquid.
Chicken fillet cut in half. To beat.
Every piece laid out on a sheet of seasoning MAGGI on the second tender chicken breast. Will cover the second half of the sheet, slightly flatten with your hand to let the spices absorb into the meat.
Fry on a dry pan for 4-5 minutes on each side. Ready fillet spread on a plate. Cut into pieces.
On a plate for serving lay strips of carrot and sliced pineapple.
In a separate bowl, mix water, salt, sugar and lemon juice. Water the carrots with pineapple.
On top lay slices of tender chicken. Sprinkle with pumpkin seeds. Pour sunflower oil.
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