Crunchy Salad
A wonderful salad that is both light and filling. A hard cheese, such as parmesan, is best suited for this recipe. Chicken fillet can be replaced with turkey fillet. To prevent the croutons from getting soggy, I recommend adding them immediately before serving.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- white loaf 200 g
- chicken fillet 250 g
- parmesan 150 g
- cucumbers 300 g
- onion 150 g
- head of green lettuce 1
- vegetable oil 50 ml
- 6% vinegar 15 ml
- garlic clove 3 clove
- salt
- pepper
Instructions
Step 1 of 14
Boil the fillet until done (the process takes about 20 minutes after boiling). Let it cool.
Step 2 of 14
Shred the meat into fibers.
Step 3 of 14
Cut the loaf into cubes.
Step 4 of 14
Fry in vegetable oil until golden brown.
Step 5 of 14
Cut the cucumbers into strips.
Step 6 of 14
Slice the onion into half-rings. If the onion is bitter, pour boiling water over it for 10 minutes, then drain the water and rinse the onion in cold water.
Step 7 of 14
Grate the cheese using a fine grater.
Preparing the dressing
Step 8 of 14
Mix the vinegar and vegetable oil
Step 9 of 14
Add garlic pressed through a garlic press.
Step 10 of 14
Add pepper and salt.
Step 11 of 14
Mix well.
Step 12 of 14
Tear the lettuce by hand.
Step 13 of 14
Add onion, cheese, fillet, cucumbers and croutons.
Step 14 of 14
Pour in the dressing. Mix well.