Cooking time: 45 min

Ingredients:

Classic bulgur TM "OLIMP" - 100 g
Chicken fillet - 1 pcs.
Cherry tomatoes - 250 g
Eggs- 2 pcs.
White bred - 2 slices
Onion mars - 1 pcs.
Chili - 1 pcs.
Sesame - 1 tsp.
Lettuce
Sweet Bavarian mustard - 1 tb. sp.
Olive oil - 2 tb. sp.
Balsamic vinegar - 30 ml
Ground black pepper - ½ tsp.

Cooking:

Chicken fillet chop into small pieces. Bulgur pours 200 ml of boiling water and cook for 10-12 minutes. Cut the onions into thin half rings and add half of balsamic vinegar and 100 ml of boiling water. Cut the crusts from the bread and dry it on a frying pan or in the oven until golden color. Cherry tomatoes cut into halves. Cut chili into thin rings. Cook the chicken in vegetable oil until cooked, sprinkle with sesame seeds, salt and pepper. Drain marinade from onions, rinse with cold water, and send to a colander. Eggs fill with cold water and cook after boiling for 5 minutes. Drain, cool in cold water and clean. Prepare the liaison. Mix mustard, oil and vinegar. Mix tomatoes, lettuce, chili, onion and bulgur with the liaison. Lay the salad on plates, on top lay out the chicken, crackers and chopped into halves eggs. Bon Appetit!