Fresh salad with custom citrus dressing

Boiled chicken breast can also be used for this salad, but with boiled meat, this salad turns out to be less bright and rich in taste.

Ingredients

• Beijing cabbage (1 small head)
• Cucumber (2 medium)
• Bulgarian pepper (1 large)
• Chicken fillet (3 medium fillets)
• Soy sauce (about 50 ml)
• Tomato paste (2-2.5 tablespoons without a slide)
• Salt (to taste)
• Dried basil (about 1 tablespoon without a slide)
• Garlic granulated (1/2 tbsp without a slide)
• Paprika (1 tablespoon without a slide)
• Oranges (2 small)
• Soy sauce (20-25 ml.)
• Olive oil (good quality cold pressed, approx. 20 ml)
• Garlic (7-8 medium cloves)
• cilantro (1 bunch)
• Grain mustard (2.5-3 tablespoons without a slide)
• Salt (to taste)
• Black ground pepper (to taste)

Directions

1. First, let's start preparing the chicken fillet.
2. Mix soy sauce, tomato paste and all the spices for the sauce in a bowl. Mix thoroughly.
3. Defrost the chicken fillet completely, rinse and dry. If there are fatty layers - remove. Put the chicken fillet in a baking dish, salt to taste and pour in tomato-soy sauce. We put the form in an oven preheated to 180 degrees for about 45-50 minutes. Adjust the exact cooking time, focusing on the features of your oven.
4. Soy sauce itself is salty. Therefore, we adjust the amount of salt depending on how salty the soy sauce you use.
5. After the time has elapsed, we take out the form from the oven and let the chicken fillet "rest" for 10-15 minutes.
6. There is more chicken in the photo than is necessary for the recipe: I needed part of the chicken for other purposes.
7. Prepare all the ingredients for the dressing. Wash and dry the oranges (there is one orange in the photo, but you will need two small oranges). We clean the garlic. Rinse and dry the cilantro.
8. Peel the skin off the oranges and cut them into small pieces. Cut the garlic into rings, arbitrarily chop the cilantro.
9. Ideally, it is worth freeing the orange slices from the films, then the future sauce will turn out to be more uniform.
10. Grind all the ingredients for the marinade with a blender until smooth.
11. Fragrant, fresh, citrus dressing is ready.
12. Let's prepare all the ingredients. Wash vegetables and wipe dry. Since I had long, large cucumbers available, I used one and a half cucumbers for the salad.
13. We clean the Bulgarian pepper from seeds and partitions. Peking cabbage will be cut into thin strips, cucumber, bell pepper and chicken fillet - into small sticks.
14. Mix all the ingredients chopped for the salad, salt to taste and pour over the dressing. Mix thoroughly and serve. Fresh salad with non-standard citrus dressing is ready.
15. Bon appetit!