Zucchini and chicken fillet salad

It is even impossible to list how many recipes for zucchini salads. Warm and cold, with fried zucchini, with tomatoes and eggs, salad of zucchini and carrots in Korean, vinaigrette with zucchini. And how many different types of canned zucchini salads can be prepared for the winter! These are zucchini with beets, zucchini marinated with chili ketchup, and many recipes for zucchini caviar. Today the menu is a very spicy warm salad with zucchini and chicken fillet.

Ingredients

• 2 zucchini
• 2 onions
• 5 tomatoes
• 1 red, yellow, green bell pepper (one each)
• 1 clove of garlic
• 6 tablespoons of oil
• 350 g of chicken fillet
• 1 eggplant
• salt, pepper to taste

Directions

1. Cut zucchini, eggplant, and tomatoes into small cubes.
2. Cut onions into rings, bell peppers - and strips.
3. Squeeze the garlic through a press, and mix with oil, salt, and pepper. Pour the resulting sauce over peppers and onions, and stir.
4. Fry eggplant in oil, add zucchini, then tomatoes.
5. Add pickled peppers and onions and simmer for another 10-15 minutes.
6. Pre-boiled chicken fillet cut into cubes and fry in a separate pan on both sides.
7. Carefully combine the ingredients, garnish with greens and serve a warm salad with zucchini.