Description
Enjoy delicious, light salad that is perfect for the holiday table. Appreciate both women and men. Due to the marinade the chicken and vegetables are very juicy and tasty.
Ingredients
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Chicken fillet
400 g
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Radish
1 piece
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Pepper
1 piece
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Onion
1 piece
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Garnet
2 Tbsp
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Vinegar
2 Tbsp
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Vegetable oil
60 ml
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Garlic
5 tooth
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Soy sauce
2 Tbsp
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Salt
1 tsp
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Black pepper
0.333 tsp
Cooking
Boiled chicken fillet dismantle the fibers.
Prepare marinade: mix vinegar, vegetable oil, soy sauce, finely chopped or squeezed through a garlic press. Pepper. If you need a little salt.
Half of the marinade to baste chicken. Stir, cover with cling film and put into the refrigerator for 2 hours.
Meanwhile, cut into strips bell pepper.
Radish cut into strips or grate on a grater for Korean carrot (I have unfortunately not).
Onions cut into thin half-rings.
In a deep bowl mix all the chopped vegetables, pour over the remaining marinade, mix well. Cover with cling film and put into the refrigerator 1.5 hours-2.
Marinated chicken and vegetables, remove from refrigerator. In a serving ring to put the chicken and squeeze well over arbitrarily put pickled vegetables, garnish with pomegranate seeds. You can also serve this salad in a glass. Before serving, remove the salad in the refrigerator. Bon appetit!
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