Tortilla salad with fried chicken breast – detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 342, total fat 15 g, saturated fat 2 g, protein 29 g, carbohydrates 24 g., fiber 4 g., cholesterol 74 mg., sodium 587 mg., sugar 0 g. 
The photodishes: Antonis Achilleus Time: 35 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l red wine vinegar
- 3 tsp dried mint crumble
- 3/4 tsp dried pepper flakes
- 2 garlic cloves, finely chopped
- 4 tbsp. l olive oil and also a little for spatter
- 500 gr. chicken breast fillet
- 1 tbsp. cut cherry tomatoes in half
- 1 unpeeled cucumber, chopped
- Freshly ground pepper
- 4 pitas
- 1/2 tbsp. canned eggplant caviar
- 2 tbsp. chopped romaine lettuce
- Salt
Recipes with similar ingredients: chicken, cherry tomatoes, cucumbers, pita, eggplant caviar, lettuce, romaine lettuce, garlic, mint, pepper red cereal tomatoes
Recipe preparation:
- Mix vinegar, mint, dried red pepper in a medium bowl cereal, 1 clove of garlic, 1/4 teaspoon of salt and 3 tablespoons tablespoons of olive oil. Add chicken breast fillet and pickle about 15 minutes.
- Meanwhile, mix the tomatoes and cucumber in a bowl with the remaining garlic. Sprinkle with olive oil, salt and pepper.
- Preheat grill to medium temperature. Fry chicken breasts until ready, 2 to 3 minutes on each side. Put on chopping board and cut into strips of 1.5 centimeters. Mix with vegetables.
- Grate pitas with one tablespoon of olive oil and salt. Grill until marks appear. Put pita on each dish, spread eggplant caviar. Put lettuce on top romaine, then a bowl salad with the remaining juice.
