Description
A wonderful light salad of fresh and roasted vegetables. Will be enjoyed by all -from kids to grandparents. Able to shake up the holiday table.
Ingredients
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Mushrooms
250 g
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Cucumber
300 g
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Zucchini
300 g
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Chicken breast
2 piece
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Tomato
300 g
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Garlic
3 tooth
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Onion
0.5 piece
-
Parsley
0.5 coup
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Bay leaf
1 piece
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Allspice
3 piece
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Salt
-
Vegetable oil
5 Tbsp
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Lemon
0.5 piece
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Sauce
5 Tbsp
Cooking
Collect all in a heap. So ready. Start.
Boil the breast. In the water, according to taste add salt, pepper and Bay leaf. When breast is ready, cool it and cut arbitrarily. The broth does not pour Well, and while the meat is cooking prepare vegetables.
Cucumbers, I cut slices, they are small, so it is convenient. Zucchini cubes approximately 1.5 cm.
In a pan heat oil, put onion and crushed garlic, once the garlic has turned yellow and gave its flavor, remove it together with onion and oil pour chopped cucumbers. Cook for about 3-4 minutes on medium heat.
Put in a bowl on a paper towel (to eliminate the excess oil.) The same is done with zucchini but if the zucchini is old (like me) that prolonged the time of roasting until tender.
Cucumbers, put in the cooled broth from the chicken and allow to stand for 15 minutes. During this time the cucumbers will soak the spices of the broth.
Arbitrarily chop the mushrooms and fry until tender.
Cut the tomatoes randomly.
Mix the lemon juice, soy sauce, oil.
Put all in a bowl, season with seasoning and put into the fridge for an hour. During this hour, stir a couple of times.
Take out, stir, spread on plates and enjoy your meal.
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