A light and healthy salad for a summer lunch or dinner. Serve this salad warm or cold with boiled new potatoes sprinkled with dill or onions. Ideal for those looking to lose weight.
It is necessary
- - 400 g chicken breast;
- - 25 g chives;
- - 2 cucumbers;
- - 25 g of dill;
- - salt and pepper - to taste;
- - 4 tbsp. tablespoons of olive oil;
- - 2 tbsp. tablespoons of balsamic vinegar;
- - 1 tbsp. a spoonful of lemon juice.
Instructions
Step 1
Cut the chicken into small pieces. Pour a tablespoon of oil or 1 teaspoon of vinegar into a wok or large skillet over high heat. Add chicken pieces and cook for 5 minutes, until golden brown.
Step 2
Wash the chives, dry with a paper towel and trim with scissors. Always add onions at the last minute of cooking to enhance the beauty of the dish and preserve the delicate flavor of the chives. Pink-purple flowers are also okay - use them as an extra dressing for your salad.
Step 3
Peel the cucumber and cut into thin slices about 2 cm long. Combine the cucumber and onion in a large bowl.
Step 4
To make a salad dressing, combine lemon juice and leftover vinegar. Season, then pour in the remaining oil.
Step 5
Add cooked chicken to cucumber and onion, sprinkle with seasonings. Stir the whole salad. Wash the dill, pat dry and chop finely. Sprinkle it over the salad.
