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Thai Chicken Salad with Corn
Thai Chicken Salad: Thai Chicken Salad With Corn

After washing chicken breast, remove any tape, and the fat layer, cook it in the traditional way in salted water until cooked. Cool without removing it from the broth to keep the juiciness. Cooked and chilled poultry dismantle / break in the fiber or cut into large cubes. Chicken pieces folded into a large container. After removing the peel, pulp each slices of grapefruit extract from bitter shell, split in half or into three parts. With hybrid onion and garlic – shallots remove peel, chop into thin rings. In searing chili and remove the seeds and chop the rings. Last preparatory stage – the thai chicken salad dressing. Mix vegetable oil, soy sauce and fresh lemon juice – vigorously shake up to a maximum homogeneity. In a bowl add the remaining ingredients and serve thai chicken salad.
Ingredients for another thai chicken salad: chicken – 250 g, tomatoes – 100 g, cucumbers – 100 g, mint – 1/2 bunch, basil – 1/2 bunch, soy sauce – 50 ml, garlic – 1 clove, ginger powder – 1/3 tsp.., chili pepper – to taste, lemon juice – 1/3 pcs, brown sugar – 2 tsp, salt, ground paprika, sesame, vegetable oil.

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