Broccoli and chicken salad

Broccoli began to be cultivated in ancient Rome, but in Europe, it first appeared in France thanks to Queen Catherine de 'Medici. French chefs immediately appreciated the taste and benefits of broccoli - and cabbage became a popular side dish served with meat or fish. Unfortunately, in other European countries and America, broccoli gained popularity only in the nineteenth century.

Ingredients

• Frozen broccoli - 300 g
• Chicken fillet - 200 g
• Hard cheese - 150 g
• Sour cream - 2 tbsp.
• Walnuts - 50 g
• Frying oil
• Dill
• Salt - to taste

Directions

1. Cooking broccoli and chicken salad requires a minimum of ingredients and time, but the result is a hearty and tasty treat for a home dinner or for unexpected guests.
2. Wash chicken fillet well under running water and boil in salted water for 10-12 minutes. When the meat becomes soft, take it out and leave it to cool.
3. Divide the broccoli into inflorescences and fry in a little oil for 8-10 minutes.
4. Cut chicken fillet into small pieces, and grate cheese. Slightly chop the nuts with a knife.
5. Pour everything into one plate, season with sour cream and chopped dill, and mix well. We serve treats - broccoli and chicken salad - to the table!