Salad recipe with chicken and celery

We are used to the fact that low-calorie dishes are usually not very tasty. Our recipe today is a clear confirmation of the incorrectness of this opinion.





Low-calorie, nutritious and useful salad Not only tasty, but also strengthens muscles and energizes the whole working day!





Chicken meat contains zinc, which helps to absorb vitamin B6 contained in buckwheat. Therefore, the combination of protein-rich buckwheat with poultry meat is among those that give the body the maximum benefit.

Buckwheat salad Ingredients

• 300g finished buckwheat porridge
• 100g chicken fillet
• 75g feta cheese
• 50g carrots
• 50g celery
• 1 clove of garlic
• parsley
• salt, pepper and olive oil to taste

Preparation

1. Boil the buckwheat until ready, let it cool a little. By the way, recently we talked about small tricks that allow you to prepare tasty, crumbly and fragrant porridge from any cereal.
   
   
   
2. Cut the carrots, celery and garlic finely.
   
   
   
3. Put the vegetables on the pan and mascara until soft.
   
   
   
4. Cube feto and chicken fillet. The chicken can be boiled, or you can pre-beat, and then cut in thin strips across the fibers and roast on a strong heat from both sides. In the same way, chicken fillet is prepared for the Caesar salad, with the classic recipe of which we have already introduced our readers.
   
   
   
   
   
5. Mix chicken, cheese and vegetables in a bowl.
6. Prepare an olive oil sauce with lemon juice and ground black pepper.
7. Make the salad sauce. Stir, decorate with greens.
   
   
   
8. Buckwheat and vegetable salad You can serve it cold, but I prefer it warm.
9. Bon appetit!

I make a warm salad with chicken and vegetables once a week, on Mondays. Monday is a tough day, and the support that day did not bother anyone!