Description
Easy diet salad, which is perfect for a light lunch.
Ingredients
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Chicken fillet
150 g
-
Seasoning
1 piece
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Green peas
100 g
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Cucumber
1 piece
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Chicken egg
1 piece
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Yogurt
2 Tbsp
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Vinegar
1 tsp
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Black pepper
1 pinch
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Salt
1 pinch
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Dill
3 sprig
Cooking
Chicken breast lightly beat in the most thickest part to the thickness 1,5-2 see Put the chicken breast on a sheet for roasting Maggie, cover the second half of the sheet and slightly press so that the paper stuck to the fillet. Put on a hot dry pan without oil. Fry on the fire a little more than the minimum 7 minutes on each side.
While the breast is roasting, chop fresh cucumber in small cubes. Put in a salad bowl.
Boiled egg cut cubes of the same size as the cucumber. Add to the bowl.
Add to the bowl of green canned peas.
Chicken remove from the pan, remove the paper for roasting and cool.
Fillet cut into small cubes and add to the salad bowl to the rest of the ingredients. Mix well.
For dressing mix 2 tbsp yogurt, 1 tsp of rice vinegar, a pinch of ground black pepper.
Add chopped dill and mix well until smooth.
In a portion bowl put the meat and vegetable mixture and pour the yogurt dressing.
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