Description
Very hearty and delicious salad, can replace dinner.
Ingredients
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Soy sauce
2 Tbsp
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Vinegar
1 Tbsp
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Olive oil
0.333 cup
-
Sugar
1 Tbsp
-
Sesame
2 Tbsp
-
Salt
0.25 tsp
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Black pepper
0.25 tsp
-
Parsley
1 Tbsp
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Chicken fillet
250 g
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Pepper lemon
1 Tbsp
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Pepper
1.5 piece
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Spinach
2 cup
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Pasta
1.5 cup
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Almonds
0.5 cup
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Sugar
1 Tbsp
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Butter
20 g
Cooking
Chicken fillet wash, dry paper towel and sprinkle with lemon pepper. Baking tray lay a foil, grease it with vegetable oil, put the fillets and bake about an hour in a preheated 180*C (350*F) oven.
While the chicken is baked, prepare the filling. In a blender mix all ingredients and punch them a few seconds.
Over medium heat melt the butter, dobaviti sugar and almonds, stirring to bring the almonds until Golden brown. Remove from heat and immediately shift the glazed almonds on the parchment. Cool completely.
Pasta to boil. Chinat to wash, dry (if you get large leaves, tear them with your hands). Pepper cut in strips. The chicken is cut very thinly, as if to plane it.
To combine spinach, chicken, peppers and pasta, pour dressing and mix gently.
Sprinkle glazed almonds (pre-breaking it, as the almond icing stick together) and sesame seeds.
The salad is ready! Bon appetit!
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