Mexican salad - taste explosion

Salad with chicken


450 g of chicken fillets

250 g of celery

125g Sweet paprika

200 g lettuce

1 bulb onion

200 g Mexican salad dressing

100 g olives

salt / sugar to taste

How to Cook Mexican chicken salad:

  1. Fry the chicken until golden brown and cut them into strips. Likewise shred sweet red peppers, lettuce and onions, celery and peel and chop on a grater.
  2. Put in a bowl of chicken and shredded vegetables, pour all the salad dressing and garnish before serving olives and finely chopped greens.

Mexican appetizer "Guacamole". Watch the video!

The Mexican chicken salad and mango


300 g of chicken breasts

200 g rice

2 lemons

1 large tomato

2 mangoes

1 h. Spoon balsamic vinegar

4 tbsp. tablespoons olive oil

coriander beam


ground black and cayenne pepper to taste How to Cook Mexican chicken salad and mango:

  1. squeezed lemon juice connect with 0, 25 l of water and fill to Figure 1/2 hour, draining at the end of the residue liquid is absorbed.
  2. scald the tomato, remove its peel, remove the seeds and cut the flesh into small pieces. Repeat for mango.
  3. Olive oil rub with vinegar, salt, sugar and pepper, whisk everything until thick consistency and pour over rice sauce.
  4. washed greens finely chop and add to the rice with tomato and mango. Chicken fry pan, then simmer for 10 minutes under the lid, salt, pepper and cut into thin slices.
  5. Ready salad mix with chicken and serve it warm.

Salad with turkey and vegetables


800 g turkey breast

2 onion bulbs

2 tomatoes

1 sweet green pepper

1 lemon

2 parsley root

100 ml whipping cream

0, 5 liters of dry white wine

2 tbsp. tablespoons red wine vinegar

green coriander

red pepper

salt to taste How to prepare a salad with turkey and vegetables:

  1. Wash vegetables under running water, then finely chop them half and half cut large strips and fry with white wine until lightly golden brown.
  2. peppered and salted turkey meat stew with fried vegetables and wine for 40 minutes under the lid, and then pull it out and let it cool and mix vegetables with cream, beat with a mixer and season with a mixture of vinegar, pepper, lemon juice and salt.
  3. Boil the remaining vegetable broth and pour it into the vegetables with dressing. Shredded fresh vegetables dip in salted boiling water, then rinse with a sieve under cold water.
  4. Cut turkey meat along the grain into thin strips, mix them with vegetables and vegetable sauce, sprinkle with finely chopped herbs and serve the salad on the table.