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Chicken salad
4 servings
Pepper the fillet, fry in oil for 3 minutes on each side, remove from the pan and salt. Pour the broth into the juice from the frying remaining in the pan. Peel the grapefruit, divide into wedges, collect the released juice. Cut the tomatoes into wedges, cut the chicken fillet into slices, and plant the liquid from the corn. For the sauce, mix the juice from the chicken frying, grapefruit juice, finely chopped hot pepper, parsley greens, salt and pepper. Spread the salad ingredients on plates and pour over the sauce.
Pepper the fillet, fry in oil for 3 minutes on each side, remove from the pan and salt. Pour the broth into the juice from the frying remaining in the pan. Peel the grapefruit, divide into wedges, collect the released juice. Cut the tomatoes into wedges, cut the chicken fillet into slices, and plant the liquid from the corn. For the sauce, mix the juice from the chicken frying, grapefruit juice, finely chopped hot pepper, parsley greens, salt and pepper. Spread the salad ingredients on plates and pour over the sauce.
chicken fillet - 400 g, pepper to taste, salt to taste, vegetable oil - 2 tbsp. spoons, cube broth 125 ml, grapefruit - 4 pcs., tomatoes - 4 pcs., canned corn - 120 g, green pepper 1 pc., chopped parsley greens 2 tbsp. spoons
