By Eddy − On Sunday, July 22, 2018, 5 years ago in
Salad Recipes
4 out of 5 with 8 ratings
comments: 0 - views: 13573
| Preparation time | 20 min |
| Cooking Time | n/a |
| Ready In | 20 min |
| Level of Difficulty | Very Easy |
| Servings | 4 |
Ingredients
1 lb of roasted chicken1 lb of cooked chickpeas4 eggs, hard boiled½ cucumber, cut into cubes1/4 lb of cherry tomatoes, cut in half or in quarters¼ of a red pepper, cut into cubes½ chopped onion2 cloves of garlic, mincedChopped coriander (to taste)Olive oil (to taste)2 tablespoons of white vinegarSalt (to taste)Pepper (to taste)
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Instructions
- Boil eggs and let them cool in some cold water.
- Remove bones and skin from the chicken, shred the meat and place in a salad bowl.
- Peel the eggs and cut them in half.
- Add the garlic, the onion, the red pepper, the cucumber, some coriander (to taste) and the chickpeas to the chicken in the bowl.
- Season with salt and pepper, olive oil (to taste), vinegar and mix well.
- Now add the tomato and mix a little more.
- Lastly, add the eggs.
- Store in the refrigerator until the salad is fresh, enjoy.
Recipe & Photo Credit: Neuza Costa, saborintenso.com
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