Eggplant salad recipe with chicken and pickles

The culinary blogger shared a recipe for a hearty and very simple salad from the available products. Rouge eggplants, delicate chicken fillets, crispy pickles and savory sauce are perfectly combined with each other, writes sb.by.

Ingredient:

Eggplants, 1-2 pieces.

Chicken fillet - 1 pc. (about 300 g).

Pickled cucumbers - 2-3 pieces.

Parsley and garlic at will.

Vegetable oil is for frying.

For the sauce:

Sour cream is 3 tbsp.

Mustard - 1 tsp.

Soy sauce is 2 tbsp.

Preparation:

1.Eggplants cut along and roast in vegetable oil until blush crust. Cool, and then disassemble your hands on the fibers.

2. Boil chicken fillet until ready, cool and also disassemble into fibers.

3. Cut the pickled cucumbers with straw.

4. For the sauce, mix sour cream, mustard and soy sauce.

5. Combine eggplant, chicken and cucumbers. Tuck in the sauce and mix gently.

6. If desired, add finely chopped parsley or grated garlic.

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