Chicken Salad With Vegetables

Chicken Salad With Vegetables


  • 350 g chicken breasts
  • 1 iceberg salad
  • 2 tomatoes
  • 2 carrots
  • 1 red onion
  • 4 slices chrono bread
  • 3 garlic cloves
  • 1/2 teaspoon oregano
  • olive oil optionally
  • 2 egg yolks
  • 3 tablespoons lemon juice
  • sea salt


Cut the chicken meat into thin slices, spice and fry on heated oil. Then drain and cut into stripes. Peel iceberg salad from outer leaves, wash and cut into cubes. Peel carrot and cut into sticks, red onion into wedges and tomatoes into large cubes. Cut chrono bread into cubes, sprinkle with ground garlic and oregano and salt per taste. Sprinkle with olive oil and stir. Cover baking dish with baking paper and pour bread cubes in it. Bake in preheated oven on 200 degrees until get golden color. Separately prepare dressing: mix egg yolks while gradually adding olive oil in thin stream (use mixer) until get desired density. At the end of mixing add lemon juice and salt per taste. Mix in bowl iceberg salad, tomato, red onion, carrot and chicken. Pour your chrono mayonnaise over it and serve.

Chicken Salad With Vegetables

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