Salad salad with red pepper

Ingredients for Salad salad with red pepper

Instructions for Salad salad with red pepper

To prepare the Salad salad with red pepper recipe, please follow these instructions:

Steam or peel the chicken breasts and cut them into pieces when they are cold. Divide the pieces with your hands so that they become short strands.

Step the red pepper on a very hot hob so the skin turns black and bubbles up. Remove as much of the black skin as possible.
When cooled, cut it into thin short strips.

Mix chicken and red pepper with mayonnaise as well as salt and pepper.
Get it on sandwich bread

tips:
Many children do not like asparagus that usually comes in chicken salmon so this recipe from Chile is very popular in my son's packed lunch. (In Chile, it's normal to get it as a starter full of hollowed tomatoes) I usually feed the chicken breasts 20 mins by 250 degrees or use a rest chicken breast. The red pepper must not be black all over and you do not have to remove all the skin. I cut it over and put it as close to the grill element in my oven as possible. Where the mayonnaise you want to use is a bit of a taste and depending on which sandwich bread you use, the amount will be varied.