2LC: Zucchini Salad with Chicken Fillet


1pc Breast Chicken Fillet

1pc Whole Wheat Bread, toasted

2pc Cucumber/Zucchini

1tsp Balsamic Vinegar

50gr Grated Cheddar Cheese

5tbsp Olive Oil


Black Pepper

How To:

Marinate the chicken breast with olive oil, salt and pepper powder to taste. Let stand for 1 hour in the fridge wrapped in cling wrap. After the soak, roast or grilled at 175C temperature until it’s done.

Thinly slice the ​​cucumbers/zucchinis, prepare the salad bowl, sprinkle with olive oil, balsamic vinegar, cheddar cheese, salt and black pepper powder.

Presentation: Cute the chicken breast into small cubes, or you can simply shred them apart. Prepare the cucumber salad in a salad plate, sprinkle with minced chicken and serve with a toast of bread as its crackers. enjoy!!

2 thoughts on “2LC: Zucchini Salad with Chicken Fillet

  1. Pingback: Zucchini Salad with Chicken Fillet « 2 Little Chefettes

  2. Pingback: Courgette / Zucchini Challenge Round Up « 2 Little Chefettes

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