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Mexican chicken salad
3 servings
Clean the roots, wash and grate. Cut the boiled chicken fillet into straws. Rinse sweet peppers (preferably red) and peeled onions and cut into thin rings. Boil the eggs hard-boiled, cool, clean and grind. Rinse the lettuce leaves well and brush with straws. Mix the prepared products, season the salad with a mixture of olive oil and vinegar, salt, slide into a salad bowl and serve, decorating with pieces of meat and sweet pepper.
Clean the roots, wash and grate. Cut the boiled chicken fillet into straws. Rinse sweet peppers (preferably red) and peeled onions and cut into thin rings. Boil the eggs hard-boiled, cool, clean and grind. Rinse the lettuce leaves well and brush with straws. Mix the prepared products, season the salad with a mixture of olive oil and vinegar, salt, slide into a salad bowl and serve, decorating with pieces of meat and sweet pepper.
cooked chicken - 300 g, celery root - 2 pcs., bell green pepper - 2 pcs., eggs - 2 pcs., onions - 1 pc., lettuce leaves - 1 bunch, vinegar - 1 tbsp. spoon, olive oil - 2 tbsp. spoons, salt - 1 g
