Family Chicken strips: 3–4 pp
Arugula: for garnish
Cherry tomatoes: 4 pieces
Cucumber: 4 slices
Broccoli: 75 g
Winter carrot: 4–5 slices
Red onion: 2 tablespoons
American dressing: 100 ml
Soy sauce: 3 tablespoons
Salt, pepper, paprika powder
Serve the salad with a bread roll (pistolet) on the side.
Step 1: Cook the broccoli and winter carrots until al dente. Rinse them thoroughly with cold water and set aside.
Step 2: Slice the cucumber, cherry tomatoes, and red onion, then set aside.
Step 3: Deep-fry the chicken strips until golden brown and crispy.
Step 4: Prepare the dressing. Mix 1 tablespoon soy sauce with 100 ml American dressing. This quantity is sufficient for approximately 5 salads.
Step 5: Plate the salad. Toss the vegetables with the dressing and arugula. Arrange the crispy chicken on top. Ensure the plates are clean and neatly presented, and take a photo of the dish before serving. Serve the salad with bread on the side.
