Tbilisi salad with chicken

1. Soak raw red beans overnight, fill with water, then drain this water and boil it in a saucepan over low heat, pour half a portion of new clean water until fully cooked. Then drain the remaining liquid, rinse the beans again with cold water and cool.

2. Thoroughly rinse the chicken fillet under running water and wipe with paper towels. Then lower the meat into a saucepan, pour the remaining half of the portion of water, add salt and toss the bay leaf and pepper with peas. First, bring the water to a boil, and then reduce the heat and cook the chicken fillet for about 20-25 minutes until fully cooked. Then remove the chicken fillet from the pan, let it cool and cut into small cubes.

3. All the vegetables necessary for the salad (onion, bell pepper, garlic, hot capsicum) should be cleaned and rinsed with water. Next, cut the bell pepper into thin strips. Cut the onion (red salad) into half rings, and then pour boiling water over it for a couple of minutes and drain the water from it. Finely chop the garlic cloves. The hot capsicum is also finely chopped.

4. Greens (coriander, parsley, dill and others) rinse thoroughly with water and dry with paper towels. And then finely chop the greens.

5. Peel the walnuts, then chop them into small pieces.

6. In a separate container, mix vegetable oil (you can take olive, sunflower or other) and apple cider vinegar with each other.

7. In a large bowl or salad bowl, add boiled chicken, Bulgarian and hot peppers, boiled red beans, onions, garlic, herbs and walnuts. Add salt and season with ground black pepper to your liking. Mix the salad and pour it with a mixture of vegetable oil and apple cider vinegar. Let the salad stand for a while so that it gets soaked and can be served on the table.

Bon appetit!