Warm Chicken Salad

Warm Chicken Salad

Warm Chicken Salad


250 g of chicken
500 g of needle beans (frozen)
1 red pepper
1 onion
Vegetable oil for frying

For the filling:

50 ml of hot water
2-3 tablespoons balsamic vinegar (or 50/50 with soy sauce)
salt, pepper, dried dill


Cook the beans in salted water for a few minutes before the floor ready, drain the water

Chicken fillet wash, dry and cut into strips. Fry in a hot pan on a small amount of vegetable oil until tender.

Onions and peppers, too, cleaned and cut into strips. In a frying pan add meat more oil and fry the onion and pepper, add the beans and cook for about 5 minutes over medium heat until vegetables are tender. Add the chicken to the vegetables, mix and shift in a large cup.

In a bowl, whisk the ingredients for the sauce, try on salt, it should be enough, as the vegetables and the meat is salted. Pour salad dressing and mix well.

Bon Appetit!

Warm Chicken Salad

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