- Garlic - 2 Teeth
- Chile pepper - 1 Art. a spoon
- Olive oil - 1 st. a spoon
- Salt - 1/2 Teaspoon
- Black pepper - 1/2 Teaspoon
- Water - 1 st. a spoon
- Chicken Breasts - 500 Grams
- Salad leaves - 150 Grams
- Red pepper - 1 piece
- Tomato - 1/2 Pieces
- Corn cooked (cob) - 1 Piece
- Red onion - 1 piece
- Cilantro (bundle) - 1 piece
- Potato chips - 10 pieces
- Cheddar cheese - 110 Grams
- Avocado - 1 Piece
- Lime - 1 piece
So, first clean and finely chop our garlic. Milled garlic is mixed with salt, pepper, olive oil and chili pepper. Pour a little bit of water, mix. Dip the resulting marinade into our chicken. Let the chicken marinate for at least 15-20 minutes - so it will be much tastier, so do not rush. Cooking does not always suffer a hurry :) Fry the pickled chicken on the grill. Approximately 10 minutes on both sides. Prepare all our vegetables for processing. All the mud, we'll take the corn off the cob. Red onions cut into thin rings (or semi-rings, as more like it). Stir all the vegetables in a salad bowl. About slicing I do not say anything - cut it like someone likes it, it's not important. I prefer small ones. We spread the grated cheese on top of the vegetables. Chicken breast is sliced (again, as someone likes - I cut it as it is on the photo) and add it to the salad. Accurately stir - and the salad with grilled chicken is ready! Bon Appetit!
Servings: 4