Salad beans roasted carrots

1. Turn the oven on 180 - 200 degrees Celsius.

2. In a small bowl, mix salt, ground black pepper, curry and garlic powder for a piquant taste. Pour in the olive oil and mix the ingredients well. This will be the marinade for chicken meat.

3. Thoroughly rinse the chicken fillet with running water and dry it with paper towels. Then rub a piece of meat with the previously prepared marinade thoroughly from all sides. Put the fillets in a bowl or other dish, and leave the chicken in the marinade for about 20 minutes. Next, wrap it with food foil and place it on a baking sheet or in a baking dish. Put the chicken fillet to bake in a preheated oven for 20-25 minutes until cooked.

4. Prepare all the necessary vegetables for further processing: peel, rinse with water and dry. Cut the onion into thin half rings, and grate the carrot on a coarse grater.

5. Pour a little vegetable oil into a small frying pan and fry the chopped vegetables over medium heat for 5-6 minutes until soft and golden.

6. Meanwhile, remove the baked chicken fillet from the oven, unwrap the foil, cool slightly and cut the meat into thin strips or disassemble into fibers.

7. In a large bowl, transfer the chopped chicken fillet and previously fried vegetables.

8. Open a jar of beans and drain all the excess liquid. Canned beans are also put in a bowl with meat and vegetables.

9. Add mayonnaise to a bowl and mix all the salad ingredients well together. Try and season the dish with salt and ground black pepper to taste.

10. Wash and dry the dill sprigs, then chop them finely.

Ready-made salad with chicken, beans and fried carrots, decorate with dill and serve.

Bon appetit!