Chicory and chicken salad.
red cocktail tomato
ready-made dill sauce or recipe sauce,
3 tablespoons of water, 3 tablespoons of oil, lemon juice, chopped dill, parsley, minced charlock, salt and pepper for taste,
Cut the chicken into cubes and fry in olive oil. Remove the nests from the pepper, cut into strips and then grill in a grill pan or grill. Separate single leaves from chicory and finely tear. Mix the prepared ingredients in a salad bowl and pour the finished dill sauce or sauce prepared from the recipe. Gently mix and add cocktail tomatoes. Serve with whole chicory leaves.