Cassunat salad made.

Today's Kitchen Chicken Coconut Salad is organized by Kitchen.com Its weight as a light meal is fair. People who eat salad regularly for health awareness can try this salad to make a difference in taste. See how to make instant chicken cassunate salad.

Servings: Two

Prep Time: 5 mins.

Cook Time: 5 min.

Total Time: 20 min.

Accessories

For chicken

3 cups of chicken breast (sliced)

One and a half tablespoons of cornflower

Soy sauce: 1/2 teaspoon

Salt: 1/2 teaspoon or to taste

Chilli powder: 1/4 tsp

Ginger bowl: 1/4 tsp

Boil garlic: 1/4 tsp

1 egg

Oil slightly (for chicken and almond frying)

For salads

Cashew nuts: 1/4 cup

Cucumber (sliced) 1/4 cup

Tomatoes (sliced) 1/4 cup

Carrot crunch: 1/2 cup

Coriander leaves crushed 2 tablespoons

Spring onion 1 tablespoon

Fice sauce: 1/2 teaspoon

2 tablespoons of tomato sauce

Sweet chile sauce 2 tablespoons

Sesame oil / olive oil: 1/2 teaspoon

1 teaspoon of lemon juice

1/2 teaspoon of sugar

A pinch of salt

Instructions

2. First mix the chicken with cornflower, soy sauce, salt, pepper powder, ginger walnut, garlic clove and egg and place the chicken in oil on a plate.

2. Soak the nuts in the same oil with a little reddish oil.

2. Now mix all the ingredients of salad on a plate with the roasted chicken and nuts well. Chicken Cassunat salad made.

Note

** It's best not to put too long after making the salad. Try to serve fast. And if you want to make it earlier, then the salad will still have a refreshing feeling when mixed with the sauce before serving. **

Comments

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