Salad with chicken and bell pepper

Step-by-step cooking

1. Step 1:

   

   How to make a salad with chicken and bell pepper? Very simple! First, prepare all the necessary ingredients according to the list. For this salad, shallots are more suitable, but if it is not possible to buy it, then you can replace it with a regular onion.

2. Step 2:

   

   Wash the chicken fillet, peel off the films. Boil whole fillets in boiling salted water until tender (about 35 minutes). The inside of the meat should be as white as the outside. Shake off the finished fillet from the water and cut into cubes or smaller strips.

3. Step 3:

   

   Peel the bell pepper from the seeds and stalks and cut into strips.

4. Step 4:

   

   Peel the onion and cut into thin half rings.

5. Step 5:

   

   Wash the parsley, shake off the water and chop finely.

6. Step 6:

   

   In a bowl, combine the chicken fillet, bell pepper and onion.

8. Step 7:

   

   Now prepare all the ingredients for the dressing. Tomato paste can be replaced with fresh tomatoes, which need to be peeled and grated. Note that because of the Korean seasoning, the dressing and the whole salad turn out to be quite sharp, about like carrots in Korean. If you do not need this sharpness, replace the seasoning with ordinary salt, pepper and paprika in proportions to your taste.

9. Step 8:

   

   Combine tomato paste, soy sauce, vegetable oil and seasoning mixture in a frying pan.

10. Step 9:

    

    Stir and heat everything together over medium heat until the dressing boils. Let the dressing boil for a couple of minutes with constant stirring. Do not try to achieve complete uniformity - less dense vegetable oil will still rise to the surface, and the tomato mass will sink to the bottom.

11. Step 10:

    

    Pour the hot dressing into the salad bowl with the chicken and vegetables and mix.

12. Step 11:

    

    Sprinkle the salad with chopped herbs. Mix everything well again. If you like cilantro, you can add it together or instead of parsley.

13. Step 12:

    

    Let the salad stand for 2 hours in the refrigerator, then serve to the table. If you wish, you can not put the salad in the refrigerator, but serve it immediately warm. As for me, the warm version tastes better even without insisting. Bon appetit!