Mexican salad is made with fried chicken, cilantro and tomatoes. The originality of the salad is in a delicate sauce made from avocado. Summer salad can be enjoyed simply with croutons or black bread.
It is necessary
- - 2 eggs;
- - 2 avocados;
- - 30 g starch;
- - 450 g chicken fillet;
- - 50 ml. olive oil;
- - 120 g of cilantro;
- - 1 onion onion;
- - 2 tomatoes.
- - 1/3 sweet pepper;
Instructions
Step 1
We take eggs. Separate the yolks from the whites. Add a little starch to the proteins and beat with ground red pepper, salt and a pinch of basil.
Step 2
Cut the chicken fillet into small pieces (preferably into cubes). Pour the egg white marinade over the chicken fillet. Gently mix the cubes so that the chicken is soaked in the marinade and leave for a while.
Step 3
Cooking Mexican sauce. To do this, we need avocados, preferably ripe and soft, from which we will extract the pulp.
Step 4
In olive oil, fry the chopped onion in a skillet, then finely chopped bell pepper.
Step 5
Put the avocado pulp, sauteed onions and peppers in a blender. Shake everything to homogeneity.
Step 6
Fry the pickled chicken fillet cubes until tender. We put it in a salad bowl. Add cilantro cubes, sesame seeds and fresh tomatoes, cut into small slices. Pour the sauce over the salad.
