Vegetable Salad with Roasted Chicken

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Vegetable Salad with Roasted Chicken
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
100 grams
2
Pepper (from the mill)
1
Red Onion
1 can
Mexican Vegetables (Peas, kidney beans, corn)
2
½
Bell pepper (1 each red and green)
1 can
Chickpeas (in tomato sauce)
8 tablespoons
5 tablespoons
1 pinch
200 grams
1 package

Preparation steps

1.

Finely dice bacon. Cut chicken into thin strips and season with salt and pepper. Onion peel and cut into thin rings.

2.

Pour canned vegetables in a colander and drain. Rinse salad, divide into leaves, rinse, shake dry and cut into fine strips. Rinse bell peppers, trim, cut in half, remove seeds, remove the white skin and cut into thin strips.

3.

Peel eggs and cut into fine slices. Heat chickpeas in saucepan over medium heat. Mix chopped eggs with vegetable oil, vinegar, sugar, salt and pepper into a sauce.

4.

Onions, lettuce, mexican vegetables and peppers with the

5.

Mix salad dressing and drizzle on four plates.

6.

In a hot pan fry bacon, drain on paper towels and mix with sour cream.

7.

Fry chicken strips in bacon grease on all sides until crispy

8.

Distribute chicken over salad. Pour chickpeas and bacon cream into serving bowls and serve with chips.