Mixed Chicken Salad


  • 150 g chicken breasts
  • 2 tablespoons olive oil
  • salt and pepper per taste
  • 1 fresh cucumber
  • 1 green pepper
  • 1 lettuce
  • 1 piece of celery root
  • 20 g almonds
  • 20 g sesame
  • 2 tablespoons umeboshi vinegar (plum vinegar)


Beat the chicken breasts on a board with flat side of your mallet and grease with olive oil. Fry well in heated pan on both sides. When fried, salt it, add pepper and some spice that you normally use for chicken.
Peel cucumber and pepper and cut into rings, cut the lettuce into strips. Peel celery and grate it coarsely. Bake almonds cut in sheets on a dry pan and then add sesame and bake together just mildly browned … don’t let it burn.
In a suitable bowl, unite cucumber, pepper, chicken, lettuce, celery, almond and sesame. Sprinkle with umeboshi vinegar and olive oil and stir slowly.

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