Light and healthy salad for a summer lunch or dinner. Serve this salad warm or cold with boiled young potatoes, sprinkled with dill or onions. Ideal for those who want to lose weight.
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You will need
- - 400 g of chicken breast;
- - 25 g chopped onion;
- - 2 cucumbers;
- - 25 g of dill;
- - salt and pepper - to taste;
- - 4 tbsp. tablespoons of olive oil;
- - 2 tbsp. tablespoons of balsamic vinegar;
- - 1 tbsp. a spoonful of lemon juice.
Instruction manual
1
Slice the chicken into small pieces. Pour a tablespoon of oil or 1 teaspoon of vinegar into a wok or large frying pan and place on high heat. Put the chicken pieces in and fry for 5 minutes until a golden crust appears.
2
Wash the chives, dry with a paper towel and trim with scissors. Always add onions at the last minute of cooking to emphasize the beauty of the dish and preserve the delicate taste of the chisel. Pink-purple flowers can also be eaten - use them as an additional decoration for a salad.
3
Peel the cucumber and cut into thin slices about 2 cm long. Combine the cucumber with onions in a large bowl.
4
To make a salad dressing, mix lemon juice and the remaining vinegar. Season, then pour in the remaining oil.
5
Add cooked chicken to cucumber and onion, sprinkle with seasonings. Stir the whole salad. Wash the dill, dry and chop finely. Sprinkle them with salad.