Description
A simple but beloved salad in our family.
Ingredients
-
Chicken fillet
1 piece
-
Seasoning
-
Lettuce
1 coup
-
Feta
50 g
-
Pistachios
1 Tbsp
-
Beets
2 piece
-
Olive oil
50 ml
-
Soy sauce
2 Tbsp
-
Honey
1 tsp
-
Mustard
1 tsp
Cooking
Chicken fillet to beat off to a thickness of 1.5-2 cm. Deploy sheet seasoning MAGGI on the second tender chicken breast. Spread on one half of the fillet.
Fillet to cover the second half of the sheet. Press down lightly. Fry on a dry pan for 5 minutes on each side.
While the chicken roasted beets cut at random. (The beets I washed it, wrapped in foil and baked in the oven for about 30 minutes at 180C. Cooking time depends on oven and the size of the beets.) I use a teaspoon of Noisette cut balls. Then cut them into 2 halves. For dressing mix all ingredients.
Cut the cheese into slices and roll in pistachios.
Ready chicken is cut arbitrarily. Lettuce wash, dry.
Put on a dish salad leaves, beetroot, chicken and pieces of cheese. Pour with the dressing. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.