Warm salad with chicken, pepper and green beans
4 servings
30 minutes
Warm salad with chicken, pepper, and green beans is a combination of tender meat, crunchy vegetables, and a tangy sauce. This dish comes from European cuisine, where special attention is paid to the balance of flavors and textures. The sweetness of red pepper, the slight bitterness of onion, and the freshness of beans create harmony with juicy chicken. The dressing made from balsamic vinegar and soy sauce gives the salad a rich aroma and a hint of acidity. This dish is suitable for both a light dinner and a festive table. It is enjoyed warm, savoring the richness of flavors that unfold with each bite. Serving in a deep plate or on a beautiful dish makes it appetizing and elegant.
1
Boil the beans in salted water for a couple of minutes - they should still be firm, then drain the water.
- Green beans (string beans): 500 g
- Salt: to taste
2
Rinse the chicken fillet, dry it, and cut it into strips. Fry in a hot pan with a small amount of vegetable oil until cooked.
- Chicken breast fillet: 250 g
- Vegetable oil: to taste
3
Clean and slice the onion and pepper into strips. Add more oil to the meat pan and sauté the onion and pepper, then add the beans and fry for about 5 minutes on low heat until the vegetables are cooked.
- Fresh red bell pepper: 1 piece
- Onion: 1 piece
- Green beans (string beans): 500 g
- Vegetable oil: to taste
4
Add chicken to the vegetables, mix, and transfer to a large bowl.
- Chicken breast fillet: 250 g
5
In a bowl, whisk together the ingredients for the sauce: hot water, balsamic vinegar, soy sauce, and dill. Pour the sauce over the salad and mix well.
- Boiling water: 50 ml
- Balsamic vinegar: 1 tablespoon
- Soy sauce: 1 tablespoon
- Dried dill: to taste
