Tri-color bell pepper salad with chicken
1 red bell pepper (cored and seeded)
1 yellow pepper (cored and seeded)
1 orange bell pepper (cored and seeded)
1 pound (450 g) skinless boneless chicken breast halves
salt, to taste
ground black pepper, to taste
4 tablespoons mayonnaise
1. Place the chicken in a pot with about four cups of water. Add salt. Bring to a boil. Cook for
about 20 minutes or until chicken is tender. Drain and set aside. When cool enough to handle, cut
the chicken into long thin strips using knife or tear it using
2. Seed the Cut the bell peppers into long thin strips.
3. In a mixing bowl combine the chicken and vegetables. Add
salt and pepper.
4th grade student
school 27 Sumgait