Salad with fried chicken, baked pepper and thyme
Composition / ingredients
5
servings:
Cooking method
1. Wash the chicken fillet, dry it, add salt, pepper and fry it whole in vegetable oil until tender.
2. Cut the fried fillet into small cubes.
3. Put the pepper in a baking bag and bake in the oven at 180C for about 25 minutes.
4. Peel the finished pepper from the seeds and cut into pieces.
5. Put the corn in a colander.
6. Wash thyme, tear off the leaves from the twigs.
7. In a salad bowl, combine chicken, baked pepper, corn and thyme. Season with mayonnaise and mix. Sprinkle thyme on top.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
