Chicken and
bell pepper salsa salad
Cooking time:
30 minutes
Active time:
15 minutes
Complexity:
Easy
Delicate chicken is here in the bright company of pickled with garlic pepper ramiro and Korean carrots. The bird can be changed to boiled beef tongue at will.
See all recipes category Salad 
5
Recipe "Salad with chicken and salsa from bell pepper"
Ingredients for 2 servings
smoked-baked chicken fillet
1 pack (150 g)
ramiro pepper
2 pcs.
Korean carrots
100 g
cilantro
30 g
vegetable oil
1 tbsp. l.
garlic
2 cloves
salt
to taste
ground black pepper
to taste
Step 1/5
Bake the peppers in the oven for 15-20 minutes at 200C. Cool and peel the flesh.
Step 2/5
Slice the peppers into thin strips.
Step 3/5
Marinate the peppers with garlic, vegetable oil, salt and pepper.
Step 4/5
Cut the chicken into small slices.
Step 5/5
Mix the poultry and pepper, top with Korean carrots and cilantro leaves.
Ingredients for 2 servings
smoked-baked chicken fillet
1 pack (150 g)
ramiro pepper
2 pcs.
Korean carrots
100 g
cilantro
30 g
vegetable oil
1 tbsp. l.
garlic
2 cloves
salt
to taste
ground black pepper
to taste
Nutritional value per 100 g
Calories
126 kcal
Proteins
9 g
Fats
7 g
Carbohydrates
6 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
1 g
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