Chicken Noodle Salad – Practical Recipes
Chicken Noodle Salad
- 1 chicken breast
- 2 cups barley vermicelli
- 2 cups chicken stock
- 1 jar garnish (at least 500 grams)
- 1 cup canned corn
- half a bunch of dill
- Half a teaspoon of oil
- Juice of half a lemon, little pomegranate syrup
- salt
Take the chicken breast in a medium saucepan and add enough water to cover it. Boil the chicken until it is well cooked. Take the boiled chicken meat from the pot and cut it into small pieces. Strain the chicken broth in the pot and take 2 cups of water. Pour half a tea glass of vegetable oil into the rice pot and heat it up. Add 2 cups of chicken broth to the roasted vermicelli. Add 2 cups of chicken broth to the roasted vermicelli. Cook on medium heat until the vermicelli evaporates. Take the cooked vermicelli off the stove and keep it aside to cool. Wash the dill with plenty of water and chop finely. In a deep bowl; Take the cooled noodle, chicken meat, corn, garnish and dill. Add pomegranate syrup, lemon and salt on it. Blend until all the ingredients are pure. Divide the salad into bowls and serve cold.
Enjoy your meal.
