Edelweiss salad has the most delicate taste. If you have not tried this salad, be sure to use the recipe presented. The salad is simple, quick, but tasty.
It is necessary
- For the salad:
- -1 chicken fillet,
- -150 grams of loaf,
- -3 tomatoes,
- - half bell pepper,
- -2 cucumbers,
- -1 onion,
- -3 tbsp. spoons of canned corn,
- -3 tbsp. tablespoons of olive oil.
- For refueling:
- -3 tbsp. tablespoons of olive oil
- -1 tbsp. a spoonful of wine vinegar
- -1 teaspoon of mustard,
- - a clove of garlic,
- - a little salt,
- - a little ground black pepper.
Instructions
Step 1
My fillet, salt and pepper to taste. If you wish, you can season it with your favorite spices. Leave the fillet for five minutes.
Step 2
Heat the olive oil in a frying pan, in which we fry the fillets on both sides for five minutes. Put the finished fillet aside, let it cool down a little.
Step 3
Preparing salad croutons.
We warm up the oven to 180 degrees.
Cut the white bread into small cubes, salt and pepper to taste, season with two tablespoons of olive oil. We transfer the croutons to a baking sheet, put in the oven for 10 minutes. Mix the croutons every two minutes.
Step 4
Wash the tomatoes, dry them with napkins and cut into slices.
Cut the cucumber into thin quarters.
Peel the onion, cut into small cubes.
Cut the bell pepper into small slices.
Combine chopped vegetables with corn.
Step 5
Cut the chicken fillet into small pieces or slices.
Step 6
In a small cup, combine the dressing products, mix and add the dressing to the bowl to the vegetables.
Step 7
Put the seasoned vegetables in portioned plates, on which we spread the fillets, sprinkle with crackers and, if desired, grated cheese.
