Vegetable salad with chicken fillet and soy sauce dressing
6 servings
30 minutes
Vegetable salad with chicken fillet and soy sauce dressing is a light and nutritious dish that combines the freshness of vegetables and the tenderness of chicken meat. This dish is popular in European cuisine due to the balance of flavors and the healthiness of ingredients. The base of the salad consists of crunchy vegetables: cucumbers, sweet peppers, carrots, and radishes that provide juiciness and richness. Boiled chicken fillet adds protein value, while soy sauce with garlic gives a piquant taste and exquisite depth. This salad is perfect as a light standalone dish or as a side to main meat and fish dishes. It can be an excellent option for a healthy lunch or dinner, especially on hot summer days.
1
Boil the chicken fillet until cooked (about 20 minutes after boiling). Cool down. Cut into small pieces.
- Chicken breast fillet: 200 g
2
Cut the cucumber into strips or grate it on a medium grater.
- Cucumbers: 300 g
3
Remove seeds from the pepper and cut it into cubes.
- Bell pepper: 350 g
4
Cut the carrot into strips or grate it on a medium grater.
- Carrot: 250 g
5
Cut the radish into thin strips or grate it on a medium grater.
- Radish (daikon/black): 300 g
6
To make the salad dressing, mix soy sauce, water, and finely chopped garlic.
- Soy sauce: 5 tablespoon
- Water: 5 tablespoon
- Garlic: 3 cloves
7
Place the meat in the center of a large flat dish, arrange the vegetables on the sides, and drizzle with sauce. A serving dish can be used. Pour the sauce in the center, and arrange the vegetables and meat on the sides.
- Chicken breast fillet: 200 g
- Cucumbers: 300 g
- Bell pepper: 350 g
- Carrot: 250 g
- Radish (daikon/black): 300 g
- Soy sauce: 5 tablespoon
- Water: 5 tablespoon
- Garlic: 3 cloves
