Chicken salad 06

Ingredients for Chicken salad 06

Instructions for Chicken salad 06

To prepare the Chicken salad 06 recipe, please follow these instructions:

Cut the meat into the tern and mix it with Becel rapeseed oil, salt and pepper, dried herbs and possibly. Pressed garlic. Pour the marinated chicken on a hot forehead with marinade and raise it golden (must be done). Spread broccoli in bouquets, boil it in max. 2 minutes in lets salted water and cool it quickly in cold water (possibly with a few ice cubes) to maintain crispness.

Cut the Romanian salad into mundane pieces or use whole leaves from mini romaine salad. Half the small tomatoes. Shake the nuts shortly on a dry forehead and chop them when they are cold.

Stir your dressing together and turn it into the salad, which you can then beautifully cook in 4 servings.

Soak the rye bread in a little water for approx. 10 minutes and drain them in a sieve. Stir the bread with Becel rapeseed oil to a solid porridge. Roll the crop to 16 balls and place them well spaced on a baking sheet with baking paper. Use a short, wide knife or spatula to squeeze the rye bread balls to 1-2 mm thick neat circles. Deep possibly. Knife in a little Becel rapeseed oil to make the dough drop.

Dry if necessary. The 16 round chips with a little flour salt and bake at 200 degrees in the middle of the oven for approx. 20 minutes and serve them hot and crunchy crispy for the salad.