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Pumpkin Chicken Salad
- 1 bunch arugula
- 100 g of tomato cocktail
- 1-2 zucchini
- Half a bunch of spring onions
- 1 small onion
- 4 tablespoons vinegar
- Black pepper
- 4 tablespoons olive oil
- 3 pieces of chicken fillet
- 150 g parmesan cheese ready (you can find in stores)
- 3 eggs
- 4 tablespoons of frying oil
- A quantity of
- Wash and drain water and extract the rocket. Wash and dry the tomatoes cocktail after two or four divided.
- Wash and dry the zucchini. First, divide into two, cut lengthwise and then into thin slices.
- Share the plate materials to blend the mixture.
- Wash and dry the onions and chop after a little small.
- Peel the onion finely coast. Mix two tablespoons of vinegar with warm water and 3-4. Season to taste with salt and pepper.
- Stir in a little olive oil.
- Clean the excess of chicken fillet. cut into 1-inch strips and sprinkle over the salt and pepper.
- Parmesan cheese and eggs and mix thoroughly.
- Heat the oil pan.
- Before the chicken strips in flour, then in egg mixture and Parmesan to find about 3 minutes in hot oil and fry until golden-yellow color space.
- Pour the dressing over the salad.
- Stir in the building services fried chicken strips.
- If you wish, you can add red pepper flakes.