Chicken fillet and squid salad is truly a royal dish. It is very rich in vitamins, and therefore it can be freely included in the diet of household members. Such a salad is not prepared for long, and the products are used quite simple.
Ingredients:
- Chicken breast - 300 g;
- Squids - 250 g;
- Green sour apple - 1 pc;
- Fresh tomato - 1 pc;
- Bell peppers - 2 pcs;
- 1 lemon
- Chicken egg - 2 pcs;
- Pickled cucumbers - 3 pcs;
- Provencal mayonnaise - 70 g;
- Table vinegar 3% - 1 teaspoon;
- Fresh salad - 1 bunch;
- Salt.
Preparation:
- Defrost squid if necessary and rinse thoroughly in cool water. Boil over low heat for 20-25 minutes after boiling, salt in advance.
- Cut the boiled squid into medium strips, lightly pour with acetic acid.
- Rinse the chicken breast thoroughly in running cold water. Put the fillet in a saucepan with cold water, add salt. Cook over low heat, skimming off the foam.
- Cool the boiled fillet, cut into medium-sized strips, combine with chopped squid.
- Rinse the apples thoroughly, peel them, remove the middle with seeds, pass the pulp through a coarse grater.
- Rinse the pickles thoroughly, peel them off. Crumble into small strips.
- Boil hard-boiled chicken eggs, cool in cold water with the addition of ice, then peel from the shell and rub into crumbs with your hands.
- Rinse the tomatoes with warm water, rinse with hot water, after a minute you can remove the skin. Cut the tomatoes into circles.
- Rinse sweet bell pepper thoroughly, then cut into not very wide rings. Rinse the lemon, make circles.
- Sort the salad, wash and pour over with boiling water. Cover the dish with the leaves.
- Combine a mixture of chicken and seafood with grated apple and pickles.
- Salt the workpiece, season with provencal, put on a dish with lettuce leaves. Garnish with tomatoes, pepper, lemon slices before serving.
