Mexican salad made from fried chicken, cilantro and tomatoes. Unusual salad consists in a gentle sauce made from avocado. Summer salad can be used simply with croutons or brown bread.
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You will need
- - 2 eggs;
- - 2 avocados;
- - 30 g of starch;
- - 450 g chicken fillet;
- - 50 ml. olive oil;
- - 120 g of cilantro;
- - 1 onion;
- - 2 tomatoes.
- - 1/3 of sweet pepper;
Instruction manual
1
We take the eggs. Separate the yolks from the proteins. Add a little starch to the proteins and beat with ground red pepper, with salt and a pinch of basil.
2
Chicken fillet cut into small pieces (preferably cubes). Pour chicken fillet with egg white marinade. Gently mix the cubes so that the chicken is saturated with marinade, and leave for a while.
3
Cooking Mexican Sauce. To do this, we need avocados, preferably ripe and soft, from which we will extract the flesh.
4
In olive oil, fry chopped onions in a pan, then finely chopped bell pepper.
5
Put the flesh of avocado, fried onion and pepper in a blender. Melem all to homogeneity.
6
Fry the pickled chicken cubes until cooked. Fold in a salad bowl. Add cilantro cubes, sesame seeds and fresh tomatoes, cut into small slices. Pour salad dressing.
note
The salad goes well with dry wines.