Crispy Chicken Salad with Cucumbers and Croutons
Salads • European
Description
We recommend adding the croutons just before serving to keep them crispy.
Ingredients
- Cheese Spread 5 oz
- Onion 5 oz
- Eel 1 bunch
- Vegetable Oil 4 tablespoons
- Garlic 3 cloves
- Vinegar essence 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- White bread 5 oz
- Chicken fillet 10 oz
- Cucumbers 10 oz
Step-by-Step Guide
Step 1
Boil the fillet until cooked (about 20 minutes after boiling). Cool down. Shred the fillet into fibers. Cut the bread into cubes. Fry in vegetable oil until golden brown.
Step 2
Cut the cucumbers into strips. Slice the onion into half rings. If using bitter onion, pour boiling water over it, let it sit for 10 minutes, then drain the water and rinse the onion in cold water. Grate the cheese on a fine grater.
Step 3
Make the dressing. Mix vegetable oil, vinegar, salt, pepper, and press the garlic. Tear the lettuce by hand. Add cucumbers, onion, fillet, cheese, dressing, and croutons.
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