To make marinade, chop pepper and garlic, mix with chopped coriander greens and vinegar, season with 2 tablespoons of vegetable oil, sugar and salt.

Pour the chicken fillet with the marinade and let stay for 1 hour. Fry then in left vegetable oil for 10-15 minutes until crisp and golden.

Shred cabbage, carrot and cucumber. Cut onion into circles.

Before serving put the salad in a salad bowl, put vegetables in layers (cabbage, carrot, cucumbers, onion), top with chicken fillet. Garnish with greens.