Chicken salad and corn

Chicken salad and corn


2 chicken fillets
1 can of canned corn
1 jar of canned red beans
medium green pepper
2 medium tomatoes
1 medium onion
seasoning for chicken


1/3 Art. vegetable oil
3 tbsp vinegar
3 tbsp mustard
2 tablespoons liquid honey
2 cloves garlic
½ h. L. thyme


1. Rinse and dry the fillets, cut into cubes, sprinkle with seasoning. Put in refrigerator for 60 minutes, then fry. (I extinguished in the juice that stood out during frying)

2. corn and red beans drain. Green pepper cleaned, rinsed and cut into large cubes. Tomatoes cut into large cubes and lightly squeeze the juice. Onion peel and cut into cubes.

3. Chop the parsley. Peel and crush the garlic. Add chicken

4. For the sauce mix vinegar, oil, mustard, liquid honey, crushed garlic and thyme and leave for 30 minutes. In the bowl lay out the chicken, corn, red beans, green peppers, tomatoes, parsley, onion and pour the sauce. (I did not add the mustard – children do not like, honey is also not dare to add, all the rest is added, still turned out very tasty!)

Bon Appetit!

Chicken salad and corn


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