Salad of Chicken Fillet and Vegetables

For the Mexican chicken and vegetable salad recipe, hard-boil the eggs, peel and finely chop. Boil the chicken fillet, cool, and then cut into strips. Peel the sweet pepper from the seeds and cut into thin strips, cut the onion into thin half rings.

Peel the celery root and cut into strips. Wash the lettuce, pat dry and tear into small pieces with your hands. Mix prepared foods in a deep bowl, salt, pour over a mixture of oil and vinegar. Salad is ready and ready to serve.