Chicken salad with roasted peppers and almonds

Chicken salad with roasted peppers and almonds.


4 skinless chicken breasts (about 900 grams)
4 bay leaves
1 liter chicken stock
2 cloves garlic, finely chopped
200 g of toasted almonds, finely chopped
1/2 large red onion, sliced
1/2 cup parsley, chopped
2 large red peppers, roasted
3 tbsp apple cider vinegar
1/2 cup olive oil
Salt and pepper to taste

Cooking method:  

1. Put the bay leaf and pour the chicken broth in a saucepan with lid, bring the broth to a boil. Add the chicken breasts in the pan. Bring to a boil and check the readiness of the chicken. Cover the pan. Turn off the heat.
2. While the chicken is cooked, cut into other ingredients, garlic, almonds, onions, parsley, roasted red pepper and add to a large bowl. Add salt to a mixture of oil and vinegar. Stir.
3. When the chicken breasts are cooked, let them cool down. Cut the chicken breasts. Mix the chicken with the remaining ingredients and serve.

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