Chicken salad with cucumber

08658 with CUCUMBER CHICKEN SALAD INGREDIENTS for 4 PERSONS 600 g chicken scallops 2 tablespoons peanut oil, 2 tablespoons soy sauce, cucumber, 2 shallots, 2 tablespoons minced white onion and nicely browned, a bunch of watercress, a few threads of chives.

For the vinaigrette: a fresh Chili, 12 cl white vinegar, 2 tablespoons of brown sugar, 2 tablespoons minced cilantro, 3 tablespoons of peanut oil, salt.

Cut the slices into strips of meat and let them jump 10 minutes over high heat in a wok with oil and soy sauce.

Pepper, stir with a slotted spoon and place on a plate.

Wash the peppers, remove the seeds and filaments and finely tritatelo.

In a saucepan pour the vinegar with brown sugar and a teaspoon of fine salt.

Cook 2 minutes on moderate heat until the sugar has dissolved.

Remove from heat, add the chopped chilli, stir and keep aside to cool.

Peel the cucumber and cut it in half lengthwise.

Removed the central part with the seeds and chop the flesh into thin slices.

Peel the shallots and thinly slice them up.

In a large bowl place the meat, cucumber, chopped onion and browned, the shallot and sprayed with the vinaigrette.

Stir carefully with two spoons and let stand 10 minutes.

Sprinkle with the cilantro and stir.

Wash the watercress and dry thoroughly.

On 4 individual plates form a bed of watercress, ripartitevi over chicken salad, decorated with a few threads of chives and serve.