One oatmeal on the water will not be well-fed, even if it is a fruit. And when you consider the fact that I'm terrible "myasoedka", this salad with chicken breast for me just a godsend.
Preparing a salad very quickly if not taken into account while preparing the most delicious ingredients - chicken. At this stage there are also some differences. Chicken breast (to a lesser caloric) better boil in salted water with spices.
Of course, I prefer the second option of cooking - baking with salt and pepper. This option I cook for guests when not sitting on a diet, and for you, so you can see how beautiful salad in the normal form.
To prepare the salad with chicken breast, the following products:
- Chicken breast (or even one half of it)
- A big bunch of fresh spinach
- 1 cup of canned peas
- 0.5 cups canned corn
- 1-2 florets of cauliflower
- 2 tbsp olive oil
- Salt and black pepper to taste
Cooking starts with the preparation of chicken breast. Wash it, salt and pepper to taste.
Send chicken breast baked in the oven in a sleeve or boil in salted water until tender.
When the chicken is cooling down after the heat treatment, we begin to collect vegetable composition.
Spinach and my good shakes to it no water left.
Tear the spinach into small pieces. I do it hands to the greens are not oxidized by an iron knife blade.
Top pour peas.
Add the corn.
Inflorescence of cauliflower finely cut (you can grate).
Should get here this vegetable composition.
Solim our salad, add the olive oil and mix.
We spread 2-3 tablespoons of vegetable salad on a plate.
And now chilled chicken
cut into thin slices across the grain.
Put the salad on top of a few strips of bacon, as I did on the main photo, or break the slices on a few medium-sized parts.
Salad served immediately after cooking to brisket is not highlighted in green, and the vegetables were not allowed juice.
Bon Appetite!
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