Salad with seaweed, chicken fillet and croutons

Delicious, hearty salad.
You can use turkey fillet instead of chicken.
Serve the salad right away, otherwise the croutons will get wet.
From the specified amount of ingredients, 6-8 servings are obtained.

  • 200 g seaweed (canned)
  • 300 g chicken fillet
  • 3 eggs
  • 150 g loaf
  • 200 g cucumbers
  • mayonnaise
  • salt
  • pepper
  • vegetable oil


Boil the chicken fillet until tender (cook for about 20 minutes after boiling).
Cool down.

Cut in small pieces.

Dice the loaf.

Fry in vegetable oil until golden brown.

Cut cucumbers into cubes.

Dice the eggs.

Mix seaweed, fillet, croutons, cucumbers, eggs.
Salt, pepper.

Season with mayonnaise.

Enjoy your meal!

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