Meat and vegetables are the perfect combination for a complete meal. Juicy tomatoes and slices of roasted bell peppers make the salad juicy and saturate it with bright summer colors. And thanks to the roasted slices of chicken fillet, the salad is hearty. Incredibly bright, appetizing and tasty salad!
Ingredients (for 6 servings)Chicken fillet - 400gBulgarian pepper - 1 pc.Tomatoes - 300gSalt leaves - 1 bunchSesame seeds - 1 tbspSoy sauce - 50 mlOlive oil - 3 tablespoonsBalsamic vinegar - 1 tablespoonMild dill - 2-3 sprigsSalt - 1/3 tsp.Ground black pepper - on the
Prepare all the necessary products.
With a sharp knife slice the chicken filet into thin slices about 5-7 mm thick.
Place the chicken filet in a bowl. Add salt, black pepper and soy sauce. Stir to mix. Allow the chicken meat to marinate for 10-20 minutes.
Fry the marinated chicken fillets in olive oil until brown on one side, about 5-7 minutes.
Then flip the pieces of chicken meat over and continue frying for another 5 minutes.
While the chicken fillets are frying, cut the bell peppers into small free-form pieces.
In the oil left over from the fillet, lightly fry the bell peppers for 3 minutes, stirring all the time.
Wash and dry the lettuce leaves, tear them into large pieces and put them on a plate to serve.
Cut the tomatoes into small wedges.
I have small cream tomatoes, so I cut them in circles.
Place slices of roasted peppers on top.
On top of the vegetables, place the still-warm pieces of chicken meat.
Garnish the salad with dill greens and drizzle with balsamic vinegar.
Sprinkle warm salad with chicken, roasted bell peppers and tomatoes with sesame seeds.
Enjoy your appetite and have a good