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Beans, Corn and Chicken Salad

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1561
Kitchen European
Calorie content 65.7 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 5.2 gr.
Fats * 2.6 gr.
Carbohydrates* 9.9 gr.
* per 100 gr. product
Beans, Corn and Chicken Salad
Content

An excellent salad recipe that perfectly combines all the ingredients: tender chicken fillet, hearty beans and corn, refreshing tomatoes and peppers, hot onions and garlic and honey mustard sauce. The salad is quite harmonious; it is served as an independent dish that does not require any additions.

Ingredients

Cooking process

step 1 out of 5
Rinse the chicken fillet under running water, cut into cubes and place in a preheated pan with vegetable oil. Add salt and spices for the chicken, close the lid, leave the chicken to simmer in the juice that will stand out during frying. After the juice has boiled away, fry the chicken pieces a little. Turn off the heat and open the lid, leave the chicken to cool.
step 2 out of 5
We open the jars of corn and beans, drain the water and put the contents of the jars in a salad bowl.
step 3 out of 5
We wash the pepper, clean it from seeds and chop it into cubes. We wash the tomato and also cut it into cubes. Peel the onion, rinse it and chop it into small cubes. Add chopped tomatoes, peppers and onions to the salad bowl to the corn and beans.
step 4 out of 5
Add the cooled chicken fillet to the salad bowl. We wash the parsley under running water, let it dry a little and chop finely. Peel the garlic and pass one clove through a press. Add it to the salad.
step 5 out of 5
For the sauce, in a bowl, mix the vinegar, olive oil, mustard, liquid honey, a clove of garlic, passed through a press and thyme. Mix everything well and let it brew for a few minutes. Then we season our salad with the resulting sauce and mix all the ingredients well. Salad ready!

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