What to Buy1. Chicken breast - 200 grams
2. Walnuts - 50 grams
3. Cucumber - 1 medium
4. Apple - 1 medium
5. Lettuce leaves - 4-5 leaves
6. Lemon - 1/2 a lemon, you need the juice of half a lemon
7. Garlic - 1 clove
8. Sunflower oil - 1/2 tablespoon
9. Salt - 1 teaspoon
10. Black ground pepper - 1/4 teaspoon
11. Mayonnaise - 1 - 1.5 tablespoons
12. Olive oil for frying - 1/2 tablespoon
How to Make It1. Tear the lettuce leaves into small pieces, about 2 centimeters
2. Peel the apple and cucumber, core the apple, and cut both into cubes about a centimeter in size
3. Wash the chicken breast and pat dry with paper towels, cut it into pieces no thicker than about 1.5 centimeters; you can also buy ready-made fresh chicken cutlets - there's no need to pound the breast, it's better to just slice it lengthwise to make it thinner.
4. Heat a large skillet (if the heat dial goes up to 9, set it to 8; if it goes higher, subtract 2), add half a tablespoon of olive oil and, keeping the heat high, lay in the chicken breast; fry each side for no more than a minute and a half, until it looks like the picture - you can lift a piece with a fork to check if one side is done, then flip it. You can also cut into it with a knife to check that the meat inside isn't raw or pink, but white. Once done, set aside to cool.
5. Finely chop the walnuts with a knife or a food processor, but keep them a bit chunky - a rolling pin works too
6. Make the dressing from the juice of half a lemon, add garlic pressed through a garlic press, 1 teaspoon of salt, 1/4 teaspoon of pepper and half a tablespoon of sunflower oil, mix well
7. Put everything into a salad bowl, pour the dressing over it, and add 1 tablespoon of mayonnaise - you can add another half tablespoon of mayonnaise if it seems a bit dry - mix gently and well
Done!!! Best eaten chilled, but it's fine warm too. Enjoy your meal!
2. Walnuts - 50 grams
3. Cucumber - 1 medium
4. Apple - 1 medium
5. Lettuce leaves - 4-5 leaves
6. Lemon - 1/2 a lemon, you need the juice of half a lemon
7. Garlic - 1 clove
8. Sunflower oil - 1/2 tablespoon
9. Salt - 1 teaspoon
10. Black ground pepper - 1/4 teaspoon
11. Mayonnaise - 1 - 1.5 tablespoons
12. Olive oil for frying - 1/2 tablespoon
How to Make It1. Tear the lettuce leaves into small pieces, about 2 centimeters
2. Peel the apple and cucumber, core the apple, and cut both into cubes about a centimeter in size
3. Wash the chicken breast and pat dry with paper towels, cut it into pieces no thicker than about 1.5 centimeters; you can also buy ready-made fresh chicken cutlets - there's no need to pound the breast, it's better to just slice it lengthwise to make it thinner.
4. Heat a large skillet (if the heat dial goes up to 9, set it to 8; if it goes higher, subtract 2), add half a tablespoon of olive oil and, keeping the heat high, lay in the chicken breast; fry each side for no more than a minute and a half, until it looks like the picture - you can lift a piece with a fork to check if one side is done, then flip it. You can also cut into it with a knife to check that the meat inside isn't raw or pink, but white. Once done, set aside to cool.
5. Finely chop the walnuts with a knife or a food processor, but keep them a bit chunky - a rolling pin works too
6. Make the dressing from the juice of half a lemon, add garlic pressed through a garlic press, 1 teaspoon of salt, 1/4 teaspoon of pepper and half a tablespoon of sunflower oil, mix well
7. Put everything into a salad bowl, pour the dressing over it, and add 1 tablespoon of mayonnaise - you can add another half tablespoon of mayonnaise if it seems a bit dry - mix gently and well
Done!!! Best eaten chilled, but it's fine warm too. Enjoy your meal!
