For lunch or dinner – flavored salad with fried chicken and lots of vegetables


For the marinated chicken:

  • 1 large chicken breast, cut in half, then cut in half crosswise;
  • 2 tablespoons. a spoonful of olive oil;
  • 2 tablespoons. a spoonful of lime juice;
  • 1 tablespoon. spoon of brown sugar or honey;
  • 1 tablespoon. spoon Dijon mustard;
  • 2 tablespoons. a spoonful of soy sauce;
  • 1 tea. a spoonful of ground cumin;
  • 0.5 tea. a spoonful of red pepper powder (better – smoked);
  • 0.5 tea. spoon of freshly ground black pepper.

for the salad:

  • 2 handfuls cherry tomatoes, halved;
  • 1 ripe avocado, cut into large cubes;
  • 1 small red onion, cut into half rings;
  • 1 red, green and yellow sweet pepper, cut into thick straws;
  • 1 bunch romaine lettuce, roughly torn;
  • a handful of fresh coriander, finely chopped.

for the sauce:

  • 4 tablespoons. a spoonful of Greek yogurt;
  • 2 tablespoons. a spoonful of mayonnaise;
  • 1 tea. spoon Sriracha sauce;
  • a pinch of ground cumin;
  • a pinch of salt;
  • 2 cloves of garlic, minced.


1. First, marinate the chicken. Mix all the ingredients for the marinade, dip the chicken breast pieces in it and marinate in the refrigerator for 3-6 hours.

2. You can cook the chicken on the grill, electric grill, or in an oven with a grill function. Also, cook peppers cut into strips and onions cut into half rings

3. Leave the prepared chicken for a few minutes, then cut it into narrow slices.

4. Place torn romaine lettuce in a large, wide bowl, add tomato halves and avocado. Then add pepper, chicken, and finally sauce and sprinkle with chopped coriander.

4. Mix well the ingredients for the sauce.

Vida Press Photo/Takai Vegetable and Roasted Chicken

Vida Press Photo/Takai Vegetable and Roasted Chicken

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