Rainbow Veggie Salad

A delicious, very light, crunchy salad - perfect for a festive meal or when you want to make a beautiful meal in record time. The specificity of the salad consists in the fact that the ingredients are not mixed at the beginning, they are all put separately - but before serving, even together with the guests they are mixed and enjoyed :)

Ingredients
Chicken meat
400 g
Red peppers
1 piece
Yellow bell peppers
1 piece
Tomatoes
2 pieces
Green onions
1 piece
1 link
Carrots
1 piece
Sunflower oil
50 ml
Dried herbs(parsley, dill, etc)
1 tsp
Salt
0.5 tsp
Yellow cheese
200 g
Mayonnaise
200 g
Step by step
Step 1

Wash the meat, cut it into cubes and cook it well in oil. When it is well browned, salt it and add your favorite spices. Remove from the oil and allow to cool. If you don't have time to cook the meat, buy a grilled chicken from the store, or grilled chicken breast and use it cut into cubes.

Rainbow Veggie Salad - Step 1
Step 2

Wash and clean the vegetables.

Rainbow Veggie Salad - Step 2
Step 3

Cut the red pepper into cubes.

Rainbow Veggie Salad - Step 3
Step 4

Then cut the yellow pepper

Rainbow Veggie Salad - Step 4
Step 5

Next are diced tomatoes.

Rainbow Veggie Salad - Step 5
Step 6

Finely chop the onion.

Rainbow Veggie Salad - Step 6
Step 7

Cut the cheese into small cubes.

Rainbow Veggie Salad - Step 7
Step 8

Arrange all ingredients on a larger, flat plate. Put the meat in the middle, and the rest of the ingredients as seen in the picture.

Rainbow Veggie Salad - Step 8
Step 9

Pour mayonnaise over the meat.

Rainbow Veggie Salad - Step 9
Step 10

Shred the carrot through a finer grater, to be thin slices or make it according to the recipe for Pickled Carrot Noodles. That's if you want to do it in advance - it will be much tastier. Put the carrot on top of the mayonnaise. The salad is ready, so put it on the table. When everyone is sitting at the table and starting to serve the food - mix it carefully and enjoy it all.

Good appetite!

Rainbow Veggie Salad - Step 10
Quantity: 1 kg (7-8 servings)
Prep time:
30 min
Difficulty: easy
Ready in: 20 min