Salad with quail eggs, fried chicken and fresh vegetables, an exquisite dish that everyone will appreciate.
Cooking time 25 minutes
Chicken fillet 1 pc
Quail eggs 3-4 pcs
Loaf slice 2-3 pcs
Tomatoes 2 pcs
Bell pepper 1 pc
Balsamic vinegar 1/2 tsp
Olive oil 2 tbsp l.
Ground black pepper to taste
Salt to taste
Boil eggs until tender, cool and peel.
Cut the loaf into cubes. Fry in a little oil. Place on paper towels.
Beat off chicken fillet, salt and pepper.
Fry until tender on both sides. Lay out and cool.
Cut the tomatoes and peppers into small slices. Fold into a bowl.
Tear the lettuce leaves with your hands and add to a bowl.
Add sliced chicken fillet.
Stir, add a little salt, pepper and put on a dish.
Sprinkle the croutons on top and lay out the sliced eggs in quarters. Drizzle with balsamic vinegar and oil. Serve to the table.