Description
Tender, juicy, autumn colors, this salad would satisfy even those who are not too fan of unexpected combinations, like meat with fruit. Salad can be a snack and a light dinner.
Ingredients
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Chicken fillet
100 g
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Sea Kale
200 g
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Mango
0.5 piece
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Celery root
50 g
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Tomato
1 piece
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Soy sauce
1 Tbsp
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Vegetable oil
3 Tbsp
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Balsamic
1 tsp
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Sugar
1 tsp
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Black pepper
1 tsp
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Mustard
0.5 tsp
Cooking
The necessary ingredients for 2 servings of salad. I used a classic soy sauce is natural fermentation of TM Kikkoman.
Chicken fry in vegetable oil under the lid for 2-3 minutes on each side. Cool, cut into slices.
Tomato, peeled mango and celery cut into thin slices.
Mix in a bowl the chicken, seaweed, vegetables and mango.
For the sauce, mix 1 tablespoon soy sauce, 2 tablespoons vegetable oil, mustard, sugar, balsamic vinegar and black pepper. Mix well. Pour the sauce over the salad.
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