- Olive oil - 3 items. spoons
- Chicken breast - 1 piece
- Salt - 1 To taste
- Canned corn - 1 piece (can)
- Greenery - 1 piece (bundle)
- Kolraby - 1 Piece (head)
- Root of parsley - 1 Piece
- Cheese - 200 Grams
- Sweet pepper - 2 pieces
- Garlic - 2 Slices
1. Firstly boil the chicken breast with carrots, black pepper, bay leaf and onion. We cook about fifteen minutes. When the brisket is cooked, let it cool down, peel and cut off the meat from the bone. 2. We clean and on a small grater we rub the root of parsley. We add kohlrabi to our salad. Kolrabi must be cleaned, and then rubbed on a large grater. 3. With the canned corn drain the liquid and add it to the salad. On a large grater we rub smoked sausage cheese and also add it to the salad. Kohlrabi and cheese can also be cut into strips (thinly). 4. Rinse and cut into two halves of sweet pepper, septa and seeds are removed. We cut into strips. 5. Rinse and finely chop the greens. Well, if we add more celery, basil, cilantro and dill to this salad. 6. Add to the salad crushed or finely chopped garlic, a little olive oil. We mix everything well.
Servings: 4