Salad with chicken and nuts

Appetizing salad with oven-baked chicken breast, cheese, walnuts and original nut dressing.

Ingredients

• Chicken fillet - 1 pc.
• Brynza (or similar soft cheese) - 150 g
• Peeled walnuts - 45 g
• Chinese cabbage (or lettuce) - 1 small head
• For marinade:
• Onion - 1 pc.
• Hot mustard - 1 tbsp. the spoon
• Salt - 1/3 teaspoon
• Dry spicy herbs - 1/3 teaspoon
• Vegetable oil - 6 tbsp. spoons
• For salad dressing:
• Peeled walnuts - 45 g
• Vegetable oil - 70 ml
• Lemon juice - 2 tbsp. spoons

Directions

1. Prepare marinade for chicken. To do this, cut the onion into cubes.
2. Mix mustard, salt and spices, pour 6 tbsp. spoons of vegetable oil and mix.
3. Add chopped onion.
4. Mix. Onion marinade for chicken is ready.
5. Wash the chicken fillet, pat dry with paper towels. Cut into slices, 1 cm thick.
6. Add the marinade and leave the chicken in the marinade for 15 minutes.
7. Then cover with foil and bake the chicken fillet in the oven at 180 degrees for 30 minutes.
8. Prepare salad dressing. To do this, grind 45 g of walnuts in a blender.
9. Pour in vegetable oil, lemon juice and beat everything together in a blender.
10. Salad dressing is ready.
11. Brynza cut into cubes.
12. Peking cabbage is divided into separate leaves, cut off thickenings.
13. Coarsely chop the Chinese cabbage leaves and place on a plate.
14. Put the baked chicken fillet on the cabbage leaves.
15. Add soft cheese (brynza) and remaining nuts.
16. Salad with cheese, Beijing cabbage, chicken breast and walnuts pour over the prepared nut dressing.
17. Salad with chicken and nuts is ready. Bon appetit!