Salad of fresh vegetables with chicken sticks

Submitted by enr on 26 Jun 2009
1 cooked chicken breast
1 cucumber
6 radishes
1 tomato
3 tbsp sesame seeds or chopped almonds or peeled sunflower seeds
2 tbsp mustard
4-6 tbsp sunflower oil
1 tsp vinegar or lemon juice
1/2 tsp mustard
1/4 tsp salt
1/4 tsp pepper
3 tbsp broth
Salad of fresh vegetables with chicken sticks
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Sesame seeds baked in a dry pan until slightly amending color. Chicken breast cut 6-8 identical oblong pieces and rolled in roasted seeds. Other meat cut into small pieces. Cucumber and radishes cut into thin straws. Tomatoes cut into 2 halves. One part is cut into crescents same (amount must be equal to that of the chicken pieces), the second part is cut into cubes. Mix the vegetables and chopped chicken. Put in the middle of the plate. Watered with topping and sprinkle with the rest of the breading seeds. At the end rank consistently Crescent tomatoes and chicken sticks. Topping: Mix the vinegar, salt, pepper and broth from boiled chicken (stir well to dissolve the salt). The resulting liquid is poured in a thin stream into the oil, stirring constantly (can with a fork). With the finished sauce immediately pour the salad, otherwise quickly layered. * Instead radishes can use the leaves of lettuce and diced feta cheese (cheese). You can add finely chopped red pepper.
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26 Jun 2009
site Irina Kutova


I do not think it is necessary to bake sesame if rolled chicken pieces in flour, then in egg and sesame seeds and fry in heated oil would be received better.

In the recipe is avoided frying. Toasted seed will give another taste of cooked chicken breast. No problem breaded meat otherwise, so as you like.