Salad with Baked Chicken Strips

For the salad with baked chicken strips, boil beet in salted water until soft, about 30-40 minutes. Peel soft beets and cut into thin slices or strips.

Cut cucumber into small pieces, wash and chop lettuce. Mix corn, beans, cucumber, lettuce and beets together.

For the dressing, mix the vinegar, oil, salt, water and pepper together well and spread over the salad. Mix well and let sit for a short time.

For the baked chicken strips, wash the chicken breasts, pat dry and cut into strips about 2 inches thick and 6 inches long. Mix breadcrumbs with salt and pepper.

Dip chicken strips first in flour, then in egg and finally in breadcrumbs and deep-fry in hot fat until golden brown. Put chicken strips on the finished salad and serve the salad with fried chicken strips.

Preparation Tip:

The salad with baked chicken strips can be varied as desired. Refine with fresh herbs of your choice.

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