Chicken Fillet Salad with Seaweed and Croutons
A hearty and delicious dish. Turkey fillet can be used as an alternative to chicken. It is recommended to serve the salad immediately so that the croutons do not get soggy. These ingredients make 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- seaweed 200 g
- chicken fillet 300 g
- eggs 3
- baton loaf 150 g
- cucumbers 200 g
- mayonnaise
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 8
Boil the chicken fillet until cooked (the process takes about 20 minutes after boiling). Let it cool.
Step 2 of 8
Dice finely.
Step 3 of 8
Cut the baton loaf into cubes.
Step 4 of 8
Fry in vegetable oil until golden brown.
Step 5 of 8
Dice the cucumbers.
Step 6 of 8
Dice the eggs.
Step 7 of 8
Combine the seaweed, fillet, croutons, cucumbers, and eggs. Add salt and pepper.
Step 8 of 8
Dress with mayonnaise.