This unusual salad is simple and quickly prepared and it turns out surprisingly satisfying and tasty. Suitable for a family dinner, but can be put on a festive table. So beautiful and fragrant it turns out.
We will need for cooking
Ingredients:
- 300 g chicken fillet;
- 4-5 small potatoes;
- bunch of fresh spinach;
- 1 tablespoon of vegetable oil (for potato baked);
- Olive oil, garlic, onions, lemon juice and thyme for refueling.
Salt will be added when baking potatoes and frying or cooking chicken, so it is not necessary to add a ready-made dish.
Take care so that the spinach is fresh. Frozen product for cooking this salad will not suit. Potatoes are better to take a young one, then you can not count the skin - it will be more useful and tastier with it. If the potato is not young, bang slices without peel.
Recipe step by step
- Chicken fillet boil or prepare on the grill, pre-slightly subjected and providing fragrant herbs and spices (for your taste). Cool, disassemble the fiber or cut into small slices.
- Potatoes (peeled or thoroughly washed with peel) cut into thin slices, slightly sprinkle with salt and spices, add vegetable oil and mix. Bake in the oven at a temperature of 180 degrees to readiness (prepare the maximum for half an hour, but you need to focus on your oven and the size of potato fractions). It is important that the potatoes turn out to be crisp and completely finished inside. Slightly cool slices.
- Prepare refueling, mixing all the ingredients (onions and garlic to cut very finely, spicy leafles of thyme separating from the twigs). Refueling to insist for a couple of minutes. At this time, rinse and dry the spinach.
- Connect all the ingredients in the salad bowl and pour the refueling, mix and get to the table gently. Decorate with lemon slices. Bon Appetit!
