Mexican salad with chicken

Mexican salad with chicken


Chicken fillet — 4 pcs.
Cabbage — 0.5 pcs.
Yellow sweet pepper — 1 pc.
Cherry tomatoes — 10 pcs.
Lemon — 0.5 pcs.
Parsley and / or cilantro — 1 bunch
Olive oil — 4 tbsp. l
Paprika — 2 tsp.
Cumin — 1 tsp.
Black pepper — 0.25 tsp.
Brown sugar — 0.5 tsp.
Salt — to taste
Greek yogurt — 2 tbsp. l
Flapjacks (optional) — 4 pcs.


  1. Prepare a spice mix. Mix the paprika, cumin, black pepper, salt and brown sugar. Lightly grease chicken fillet with olive oil and sprinkle with spices. Put in the fridge for at least 30 minutes (preferably at night) so that the chicken marinates.
  2. In a pan with olive oil, fry the chicken fillet over medium heat and add the juice of half a lemon. Remove the chicken from the plate and cut into cubes.
  3. Chop cabbage and greens, chop the sweet pepper into cubes. Put the cabbage and pepper on a plate (or warm cake), add cherry tomatoes and chicken cut in half. Sprinkle with herbs and use Greek yogurt as a dressing.

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