Description
Increasingly, on the shelves you can find the persimmon. "Heart Apple", "winter cherry", "care", "Chinese peach", "food of the gods" who once styled persimmon. With the onset of winter, the persimmon gives us not only great taste, but also the inexhaustible useful properties. The ingredients in this salad at first glance seem incompatible. But fans of these salads combining fruit and tender breast of a bird, I think, will appreciate.
Ingredients
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Persimmon
1 piece
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Chicken breast
400 g
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Red onion
1 piece
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Cabbage
300 g
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Sunflower seeds
1 handful
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Olive oil
2 Tbsp
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Sugar
1 pinch
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Salt
1 pinch
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Black pepper
1 pinch
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Balsamic
1 Tbsp
Cooking
So, here is a sample set of products. Only 5 ingredients.
Fillet sauté over high heat with your favorite spices to light it will turn brown, then bring under a lid until tender, reducing heat to low. Estimated time is 5-8 minutes. Cool.
Beijing shred cabbage, onion cut into half rings (yet to roast breast of onions can be marinated in vinegar with a pinch of salt and sugar), persimmon peel and cut into cubes. Breast, cut into strips.
Collect salad. On a plate put cabbage and top to distribute the chopped brisket and persimmons. Then distribute the onion, sprinkle seeds evenly and pour fill for which you want to mix the olive oil, vinegar, pinch of sugar, salt and black pepper. Pour balsamic sauce. Bon appetit!
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