Fresh, rich salad with chicken and vegetables for a spring mood.
Cooking time 30 minutes
Chicken fillet 2 pcs
Fresh cucumber 1 pc
Cherry tomatoes 5-6 pcs
Lettuce to taste
Mustard with seeds 1 tbsp l.
Lemon 1/2 pc
Ground red pepper to taste
Vegetable oil 6 tbsp. l.
Salt to taste
Rinse and dry the chicken fillet.
Season with salt and red pepper.
Fry the chicken fillet in 3-4 tablespoons of vegetable oil on both sides for 7-10 minutes until fully cooked.
Chop cucumber and cherry tomatoes into a bowl.
For dressing, mix vegetable oil, grain mustard and juice of half a lemon.
Cool the chicken fillet and cut into slices.
Add chicken and lettuce to vegetables.
Season with salt and salad, stir.
Put in a salad bowl and sprinkle with croutons.
Chicken and fresh vegetable salad is ready. Serve immediately.