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Historical Recipes from the European Aristocrats of the Past.

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Saturday, October 14, 2006

Chicken-Carrot Warm Salad

Ingredients:

1 chicken breast
3 carrots
1 shallot onion
2 garlic cloves
2 tbsp vegetable oil
Mayonnaise on taste

Method:


Boil chicken breast until readiness, drain, and cool.
Grate carrots, and fry with 1 tbsp vegetable oil for about 4-5 minutes with medium heating.
Cut onions into small cubes, and fry on another skillet with 1 tbsp vegetable oil for about 2-3 minutes.
Cut chicken into small cubes, and mix with warm fried carrots and fried onions.
Press garlic into the mayo, mix well, add to salad, and mix well.
Serve immediately.

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