A selection of delicious salads with chicken breast. Hot chicken salad in various delicious and nutritious recipes

All salads from chicken meat can act as independent hearty meals. They can be added both boiled and fried or smoked breast. And already as additional products you can put: mushrooms, prunes, pomegranate, pineapples, Bulgarian Bell pepper, corn, cheeses - it's easier to say, a huge range various products, which correctly emphasize the taste of this meat.

It is best to eat these salads fresh, as after standing for a while, they lose their unique taste and charm. But the most important advantage that these salads have, as well as - they complement both festive table as well as the daily menu.

Ingredients:

• Chicken breast - 1 pc.
• canned pineapple- 1 bank
• chicken egg - 1 pc.
• hard cheese— 150 gr
• mayonnaise - to taste.

Cooking method:

First of all, boil the chicken breast and egg until cooked. Then cut the chicken into small pieces and lay out the first layer in a deep bowl. And grease it with mayonnaise.

Then spread thinly sliced ​​pineapple.

And sprinkle grated on top coarse grater hard cheese.

And again grease with a thin layer of mayonnaise.

Then we repeat everything one more layer, in the same order and at the very top in the center we lay out a whole circle of pineapple, and lightly sprinkle with grated egg. The dish is ready, eat to your health.

Easy Chicken Salad Recipe

Ingredients:

• Chinese cabbage - 300 gr
• sweet red pepper - 1 pc.
• apples - 2 pcs
• chicken fillet - 200 gr
• garlic - 2 cloves
• natural yogurt - 130 ml
• Dijon mustard - 2 tsp
• lemon juice- 2 tbsp. l
• mustard honey - 15 gr
• salt and pepper - to taste.

Cooking method:

We wash all vegetables and fruits in water, after which we chop the cabbage leaves into thin strips

Then we clean the garlic, knead it with a knife and fry in a pan in vegetable oil. Now we take this garlic out of the pan, and put chopped small pieces chicken fillet and bring them over medium heat to light golden color while stirring occasionally.

Now when the chicken is ready, we shift it to the rest of the products, add yogurt, mustard, honey, salt, pepper to taste and mix thoroughly.

Salad is ready to serve!

Salad with chicken breast and champignons

Ingredients:

• champignons - 0.5 kg
• onion - 1 pc.
• chicken breast - 1 pc.
• cucumber - 2 pcs
• eggs - 2 pcs
• pickled corn - 1 can
• vegetable oil - for frying
• salt and pepper - to taste.

Cooking method:

First, boil the chicken and eggs. In the meantime, we need to clean and chop the mushrooms, then fry them in a pan in vegetable oil. We clean the onion and also fry until golden brown.

Wash cucumber and cut into small cubes. Boiled chicken meat and eggs are also chopped into small squares.

Then we combine all the chopped products in a salad bowl, add a can of canned corn without liquid, do not forget to salt and pepper and season with mayonnaise. Mix everything well and send it to the refrigerator for half an hour.

Original salad with chicken breast and prunes

Ingredients:

• Chicken fillet - 200 gr
• prunes - 8-10 pcs
• walnuts - 50 gr
• parsley - bunch
• garlic - 2 cloves
• lemon - 1/2 piece
• mayonnaise - 2-3 tbsp. l
• salt and pepper - to taste.

Cooking method:

Boil chicken fillet then let it cool and cut into small cubes.

Wash prunes in warm water and cut it into strips.

Then chop the walnuts, herbs and garlic. We shift all the chopped ingredients into a deep bowl, sprinkle with lemon juice, add salt and pepper to taste and season everything with mayonnaise.

Mix well and our dish is ready. Eat for health!

Salad with chicken breast, fresh cucumbers and egg

Ingredients:

• Smoked chicken breast - 200 gr
• chicken eggs - 4 pcs
• canned corn - 1 can
• fresh cucumbers - 2 pcs
• onion - 1 pc.
• vinegar - 4 tbsp. l
• mayonnaise - to taste
• parsley greens - a bunch.

Cooking method:

We prepare everything necessary products that we need for cooking. Eggs are boiled, cooled and cleaned. Wash and clean cucumbers along with onions.

First, cut the onion into small cubes, put it in a plate, add vinegar and pour boiling water so that it is completely covered with water.

Now we open a can of corn, drain the liquid from it and transfer it to a deep bowl. Grind chicken meat into small pieces and shift to corn.

Next, cut the cucumber into small cubes and the same size eggs. Wash the pickled onion cold water and combine all the ingredients in a bowl. Season with mayonnaise, if necessary, salt and mix thoroughly.

We put it in the refrigerator and let it brew for one hour. Then we treat our family and friends.

How to make chicken breast and corn salad

Ingredients:

• Chicken breast - 250 gr
• eggs - 3 pcs
• fresh cucumber - 1 pc.
• canned corn- 1 bank
• mayonnaise - 3 tbsp. l
• parsley greens - 1 sprig
• salt - to taste.

Cooking method:

Boil the chicken and eggs, then let them cool slightly. Finely chop the chicken and set aside.

We clean the eggs and finely chop two of the three with a special egg cutter or a knife. First wash the cucumber, and then cut into thin strips.

We open the canned corn, drain all the liquid from it, and transfer the corn itself to a bowl. We add all the chopped ingredients there, salt to taste and put the mayonnaise.

Mix everything thoroughly, put it in a salad bowl, decorate with an egg cut lengthwise into three parts, parsley leaves and put in the refrigerator to cool. Then we serve to the table.

Salad with chicken and mushrooms

Ingredients:

• Chicken breast - 1 pc.
• potatoes - 2 pcs
• carrots - 1 pc.
• onion- 1 PC
• egg - 3 pcs
• pickled champignons - 250 gr
• hard cheese - 300 gr
• mayonnaise - 200 gr
• vegetable oil - 1 tbsp. l
• salt - to taste.

Cooking method:

First of all, we put the chicken and potatoes to cook until tender. In the meantime, while they are cooking, wash the carrots, peel and rub on a coarse grater. Fry it lightly in a frying pan in vegetable oil.

Now we clean the onion, cut it into thin half rings, transfer it to the pan to the carrots and fry until tender.

Then, after boiled chicken cooled, cut it into small squares.

Now let's start assembling the salad and for this we need to take a salad bowl or a deep bowl and lay out the first layer chicken pieces which we lubricate with mayonnaise.

The next layer lay out the roasted vegetables.

Now, if the potatoes have not yet been peeled, peel them, rub them on a coarse grater, put them on top of the roast and pour over the mayonnaise.

Spread the next layer with pickled mushrooms, sprinkle them with grated eggs and grease with mayonnaise.

It remains only to sprinkle grated cheese on top and remove ready salad in the refrigerator for three hours, so that it is properly infused.

Light salad with chicken breast and beans

Ingredients:

• Chicken breast - 300 gr
• canned beans - 1 can
• eggs - 2 pcs
• mayonnaise - 2-3 tbsp. l
• Rye bread.

Cooking method:

Open a can of beans and transfer them, along with the liquid, to a deep bowl.

Boil the chicken breast in salted water until tender, then cool, cut into small pieces and add to the beans.

Now add mayonnaise, mix and transfer to a suitable salad bowl.

Boil the eggs, peel and cut the white and yolk into squares separately. Sprinkle the salad first with protein, and then with yolk and serve.

Salad with chicken and Korean carrots (video)

Bon appetit!!!

Warm salad with chicken breast impresses with a combination of ingredients that can be mixed in this dish, they make the salad original.

An important ingredient in a warm salad with chicken breast are lettuce and greens, they refresh the dish.

Warm salad is prepared before serving, one of the ingredients must remain hot.

Salad preparation takes less time.

Stir the salad very carefully with two spoons from the bottom up so as not to break the slices.

How to cook a warm salad with chicken breast - 15 varieties

"Appetizing and light salad with chicken breast.

Ingredients:

• Chicken fillet - 500 gr.
• Quail eggs - 6 pcs.
• Lettuce leaves - 1 bunch
• Cucumbers - 2 pcs.
• Tomato - 1 pc.
• Green onions - 1 bunch
• Mustard - 1 tbsp. l.
• Rice vinegar - 2 tbsp. l.
• Salt - 0.5 tsp
• Sugar - 1 tsp

Cooking:

Cut the chicken fillet lengthwise and beat off, salt, pepper, grease with garlic oil. Pass a clove of garlic through a press and spread it on the meat. Leave to marinate for 10 - 15 minutes. Then heat the pan and fry over low heat. We cut the vegetables into small cubes, finely chop the greens.

Lettuce leaves are best picked by hand

Cut boiled eggs into large cubes. Slightly cooled fillet cut into large cubes. For dressing, mix mustard rice vinegar, salt, sugar and garlic oil. Mix and dress the salad. Arrange the salad nicely on a platter.

“In terms of composition and marinade for chicken, the salad is a bit like a Thai dish.”

Ingredients:

• Chicken fillet - 400 gr.
• Champignons - 300 gr.
• Bulgarian pepper - 1 pc.
• Green beans - 150 gr.
• Soy sauce - 4 tbsp. l.
• Vegetable oil for frying - 4 tbsp. l.
• Sesame - 1 tbsp. l.
• Lettuce leaves - 100 gr.
• Salt - to taste
• Hot pepper - to taste

Cooking:

Cut the chicken fillet into small pieces, pour over the sauce and marinate for 15-20 minutes in the refrigerator. Cut beans and peppers into large strips. Cut the mushrooms into large plates, put in a dry frying pan and evaporate all the liquid over low heat, then add oil and salt. Fry 7 minutes. Fry chicken fillet with marinade in the same pan. Fry vegetables in the same pan, first pepper, then beans.

Leaf lettuce should be washed under running water cold water and then dry with paper towel

Cover the plate with lettuce leaves, put the fried warm mushrooms and meat, then season hot pepper. Put the fried vegetables on top and lightly salt. Sprinkle with sesame seeds.

"For this salad we will need Korean carrot, you can buy it at any store or cook it yourself.

Ingredients:

• Chicken fillet - 200 gr.
• Korean carrot- 100 gr.
• Pepper - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Soy sauce - 1 tbsp. l.
• green cilantro

Cooking:

Cut the chicken fillet and put it on a heated frying pan, fry in vegetable oil, add soy sauce and mix. Put the finished fillet on a dish, and send the pepper cut into strips into the pan. Put in a separate bowl. Korean carrots, also fry in vegetable oil. Combine all products in a salad bowl and mix.

“The salad is perfect for everyday breakfast or dinner, as well as for a festive table.”

Ingredients:

• Chicken fillet - 300 gr.
• Lettuce leaves - 1 bunch
• Cucumbers - 2 pcs.
• Cherry tomatoes - 300 gr.
• Flour - 4 tbsp. l.
• Sesame seeds - 4 tbsp. l.
• Olive oil - 4 tbsp. l.
• Soy sauce - 4 tbsp. l.
• Wine vinegar - 1 tsp
• Ground black pepper

Cooking:

First, prepare the marinade for chicken fillet: 1 tsp. wine vinegar, 3 tbsp. l. soy sauce, 2 tbsp. l. olive oil, mix everything. The marinade is ready. Cut the chicken fillet into strips, dip in the marinade, leave for 1 hour. As the chicken breast is marinated, mix the flour with sesame seeds, heat the pan with oil, roll the chicken in flour and fry.

We cut the lettuce leaves and put them on a dish, cut the cucumber into slices, cut the cherry tomatoes in half and also put them on the dish, put the meat on top and pour over the sauce (soy sauce, pepper, sesame seeds).

“A beautiful dish is well suited for romantic dinner. Quince, if desired, can be replaced with a pear.

Ingredients:

• Chicken fillet - 400 gr.
• Quince - ½ part
• Lettuce leaves - 1 bunch
• Spice mix for chicken
• Sesame
• Soy sauce - 3 tbsp. l.
• Honey - 1 tbsp. l.
• Garlic - 1 clove
• ground ginger- 1 pinch

Cooking:

Rub the chicken fillet with the chicken seasoning mixture and fry until golden brown. After that, wrap the breast in foil and put in the oven for 15 minutes. Cut the quince into thin slices and fry in the same pan where the chicken was cooked. Prepare the sauce with soy sauce, minced garlic, honey and ginger. Mix and heat all ingredients on fire for one minute. Put on a dish lettuce leaves, put quince and sliced ​​\u200b\u200bbreast on them, sprinkle with sesame seeds and pour over the sauce.

“The salad looks simple, but in fact it is able to surprise with its piquant taste.”

Ingredients:

• Chicken fillet - 2 pcs.
• Garlic - 3 cloves
• Ginger
• Soy sauce
• Green beans - 300 gr.
• Sesame seeds - 1 tbsp. l.
• Teriyaki sauce - 4 tbsp. l.
• Onion - 1 pc.
• Pepper - 1 pc.
• Eggplant - 1 pc.
• Eggs - 2 pcs.
• Rice - 200 gr.

Cooking:

Marinate the chicken fillet soy sauce, add 2 cloves of garlic passed through a press, grate a piece of ginger, move and leave to marinate for 20 minutes. Then fry for 7-8 minutes big fire, add a handful sesame seeds and 1 tbsp. l. teriyaki sauce. green beans pour boiling water and put on fire for 10 minutes. Put the rice to cook for 30-35 minutes.

It is advisable to take brown rice, it will be healthier and tastier

Next, let's take care of the vegetables: cut the onion into half rings, finely cut the garlic, cut the red pepper and eggplant into strips. Fry the vegetables over high heat for 10 minutes, add 3 tablespoons of soy sauce and 3 tablespoons of teriyaki sauce, fry for another 1 minute. Mix 2 eggs, 1 tablespoon of soy sauce, beat with a fork, fry an omelette in the form of a pancake, cut into strips. It remains to collect everything, spread the rice, vegetables and lay the chicken on top.

"A delicious salad, where all the ingredients are successfully and originally selected and combined with each other."

Ingredients:

• Chicken fillet - 2 pcs.
• Onion - 1 pc.
• Pepper - 1 pc.
• Zucchini - 1 pc.
• Pepper
• Paprika
• Soy sauce - 1 tbsp. l.
• Olive oil - 3 tbsp. l.

Cooking:

We beat off the fillet, salt, pepper, sprinkle sweet paprika, lubricate olive oil, leave to marinate. Cut the onion into half rings, salt, a pinch of sugar and mash the onion with your hands. Cut sweet pepper into strips and fry. Cut the zucchini into half rings and send to the pepper, fry everything.

Keep vegetables crisp, don't overcook them

Slice cucumber. Next, fry the chicken fillet, while the fillet is fried, we collect the vegetables together. Cut the fillet into slices, spread on vegetables, evenly distribute and pour over the dressing (1 tbsp. Soy sauce, 2 - 3 tablespoons of olive oil).

"The original combination of ingredients in the salad gives an extraordinary result, tasty and satisfying."

Ingredients:

• Chicken breast - 1 pc.
• Pearl barley- 1 glass
• Zucchini - half
• Champignons - 50 gr.
• Cherry tomatoes - 8 pcs.
• Olive oil - 4 tbsp. l.
• Green onions - 1 bunch
• Dry basil - a pinch
• Black pepper
• Kefir - 1 glass
• Lemon juice - 2 tbsp. l.
• Garlic - 1 clove
• Turmeric - a pinch
• Coriander - a pinch
• Oregano - a pinch
• Paprika - a pinch

Cooking:

Prepare the fillets ahead of time. For the marinade, mix kefir, spices, lemon juice and chopped garlic. Put the breasts in the marinade and leave to marinate for 1 hour. After that, bake in the oven and cut thin slices. Boil the cereal until tender. Cut the zucchini and mushrooms, pour over with vegetable oil and bake in the oven. Chop the green onion and cut the cherry tomatoes in half. Mix all ingredients and garnish with herbs.

Broccoli salad is simple and light, but hearty and very tasty.

Ingredients:

• Chicken breast - 2 pcs.
• Broccoli - 1 pc.
• Hard cheese - 200 gr.
• natural yogurt- 150 gr.
• Salt - to taste
• Greenery

Cooking:

Boil chicken breast. Then tear it into small pieces with your hands. Boil broccoli for 5 minutes in salted water. Inflorescence mode for 3 - 4 parts. Mix chicken and broccoli, add hard cheese and squeezed garlic. Salt and season with yogurt.

"This dish will be appreciated male half, tasty, satisfying, juicy.

Ingredients:

• Chicken breast - 2 pcs.
• Plums - 5 pcs.
• Couscous - 50 gr.
• Rosemary - 1 sprig
• Seasoning for chicken
• Mustard - 1 tsp
• Vegetable oil
• Lemon juice - 1 tsp
• orange peel
• Lettuce leaves - 1 bunch

Cooking:

Mix chopped rosemary leaves, mustard, lemon juice, 3 tbsp. l. olive oil, 3 tbsp. l. sunflower oil, orange zest, mix everything and leave to stand. Lightly beat off the chicken breast, sprinkle with seasoning and fry. Pour boiling water over couscous. Cut plums into thin slices. Cut the chicken breast into long pieces. In a bowl, mix the couscous, lettuce, half the sauce, plums and chicken breast. Divide among bowls and drizzle with remaining sauce.

"Salad with orange will not go unnoticed by the guests and will become a bright guest on the festive table."

Ingredients:

• Chicken fillet - 150 gr.
• Orange - 1 pc.
• Romanno salad - 50 gr.
• Iceberg lettuce - 50 gr.
• Bulgarian pepper - 1 pc.
• Cherry tomatoes - 60 gr.
• Olive oil - 10 gr.
• Balsamic vinegar - 5 gr.
• orange jam- 10 gr.
• Chili sauce - 100 gr.
• Ground black pepper

Cooking:

Cut the fillet into thin slices, salt, pepper and leave to marinate. Pepper mode straws, and cherry tomatoes in half. Peel the orange and cut into segments. Tear lettuce leaves into small pieces. Put everything on a plate. Boil the fillet and pour over the chili sauce. Prepare the dressing: combine olive oil, balsamic vinegar and orange juice, mix. Finished fillet laid out to the salad, pour dressing and decorate with orange jam.

"An easy salad to make, quick to make, and a beautiful, nutritious, and delicious salad."

Ingredients:

• Chicken fillet - 600 gr.
• Eggplant - 1 pc.
• Tomato - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves
• Soy sauce - 4 tbsp. l.
• Pepper
• Olive oil - for frying

Cooking:

Chicken fillet cut into strips, fry in oil, about 10 - 13 minutes. Cut the onion into half rings, the eggplant into strips, the tomato into slices. Pour the soy sauce over the chicken and simmer for a couple of minutes. Transfer to a dish. Fry eggplant, lightly salt, transfer to a dish. Fry the onion, add the tomatoes, simmer for 5 minutes, season the chicken with eggplant, squeeze the garlic, mix.

"Chicken breast salad with prunes and walnuts will take its rightful place in your cookbook."

Ingredients:

• Chicken breast - 2 pcs.
• Prunes - 100 gr.
• Walnuts - 50 gr.
• Onion - 1 pc.
• Honey - 1 tbsp. l.
• Mustard - 1 tbsp. l.
• Black pepper
• Provence herb blend
• Garlic - 4 cloves

Cooking:

Pour prunes with boiling water. Make the marinade: 1 tbsp. l. honey, 1 tbsp. l. mustard, garlic, pepper, Provencal herbs, mix thoroughly, salt.

Cut the chicken breasts and add to the marinade, leave for 30 minutes, then fry. Cut the onion into half rings, chop the prunes finely, Walnut cut. Fry the walnut, add the onion, prunes, add water and simmer. Put in a salad bowl, put the meat on top. Mix, decorate.

"The salad does not take much time to cook, but it will please with its taste."

Ingredients:

• Potato - 3 pcs.
• Chicken breast - 1 pc.
• Egg - 1 pc.
• Lettuce leaves - 1 bunch
• Cherry tomatoes - 4 pcs.
• Lemon juice
• Mustard grainy
• Olive oil
• Pepper

Cooking:

Potato mode in circles, fry. Separate the protein from the yolk, throw the yolk into boiling water. Cut lettuce leaves, cherry tomatoes mode in half. Dressing: lemon juice, grainy mustard and olive oil.

Lay potatoes on a platter. Mix chicken with lettuce, tomatoes, season with sauce and spread on potatoes. Lay a poached egg on top.

In order for the potatoes to be well fried with a sad crust, you must first soak the potatoes in cold water, and then dry them on a paper towel.

“Such a salad for dinner does not threaten you with extra pounds”

Ingredients:

• Chicken fillet - 200 gr.
• Cherry tomato - 5 pcs.
• Mozzarella cheese - 1 ball
• Vinegar
• Mustard

Cooking:

Salt the meat, pepper, grate with mustard, fry over high heat until golden brown. Wrap the fried meat in foil and put in the oven for 10 minutes. Cut the tomatoes in half, cut the mozzarella, divide the arugula into leaves. Refueling: 2 tbsp. l. oil, half st. l. soy sauce, half a teaspoon grape vinegar, mustard. Remove meat and cut into thin slices. Put everything on a dish and pour over the dressing.

Warm chicken breast salad with vegetables and spicy sauce

Chicken breast fillet 500 g

Carrot 80 g

Broccoli 120 g

Fresh cucumber 160 g

Cherry tomatoes 160 g

Red onion 160 g

Celery stalk 40 g

Radish 120 g

Green peas in pods 80 g

Arugula 140 g

For sauce

Chili pepper 1 pc.

Green onion 20 g

Olive oil 80 ml

Balsamic vinegar 40 ml

Cooking time - 25 min

Cooking time - 138 kcal

Boil the chicken breast in salted water, remove, cool slightly, cut into small cubes.

Cut all vegetables randomly. Blanch carrots and broccoli for 1 minute.

Prepare the sauce: chili pepper and green onion finely chop and mix with the rest of the ingredients.

Mix vegetables with chicken breast and season with sauce. Put on plates, put arugula on top.

From the book Salads and snacks from around the world. simple recipes on every day author Zhukova Elena Vitalievna

Krasnodar-style chicken breast salad * Chicken breast - 200 g * Apples - 2 pcs. * Fresh cucumbers- 2 pcs. * Potatoes - 2 pcs. * Kernels walnuts- 50 g * Garlic - 2 cloves * Low-fat sour cream - 100 g * sweet mustard- 2 tbsp. l. * Finely chopped parsley - 2 tbsp. l. * Salt,

From the book Dishes for unloading days. Eat and not full author Lagutina Tatyana Vladimirovna

American smoked chicken breast salad * Smoked chicken breast - 1 pc. * Korean carrot - 200 g * Canned corn - 200 g * Onion - 1 pc. * Bacon Flavored Chips - 1 small pack * Balsamic Vinegar - 4-5 tbsp. l. * Mayonnaise - 150 g * Salt by

From the book Lose Weight on Soups author

Chicken breast salad with orange sauce Ingredients: Chicken breast - 100 g, head lettuce- 1 PC. olive oil - 20 ml, spices, salt to taste. For sauce. Orange - 0.5 pcs., table vinegar- 20 ml, olive oil - 20 ml, mustard - 7 g, black ground pepper, salt by

From the book Express Recipes. french protein diet the author Neva Love

Chicken breast salad with mixed vegetables Ingredients: Chicken breast - 500 g, frozen Vegetable mix- 500 g, red onion - 2 pcs., green onions - 30 g, vegetable oil - 60 ml, curry, ground black pepper, salt to taste. For sauce. Fat-free sour cream - 150 g,

From the book 800 dishes for fasting days author Gagarina Arina

Chicken breast salad with vegetables and corn on the cob Ingredients: Chicken breast - 1 pc., Chinese cabbage- 200 g, sweet pepper - 1 pc., cucumbers - 2 pcs., tomatoes - 2 pcs., leeks - 50 g, young corn cobs - 100 g, french mustard- 10 g, olive oil - 15 ml,

From the book Oven. Meat dishes author Kashin Sergey Pavlovich

Chicken breast salad with vegetables and pineapple Ingredients: Chicken breast - 1 piece, fresh or canned pineapple - 400 g, canned corn - 300 g, cucumber - 1 piece, sweet pepper - 1 piece, pitted olives - 100 g , lettuce leaves - 0.5 bunch, lemon juice - 3 tbsp. l.,

From the book Salads for every taste author Polivalina Lyubov Alexandrovna

From the book We meet guests the author Uzun Oksana

From the book Dishes from the oven author Nesterova Daria Vladimirovna

Chicken breast salad with prunes What you need: 1 boiled chicken breast, ? cups of prunes, cups chopped walnut kernels, 1 pickle, 4 boiled eggs, 4 tbsp. l. mayonnaise, pepper, salt And start cooking: Pour prunes

From the book Cold and warm salads. Meat, fish, vegetable, Korean, lean + 50 salad dressings author Gagarina Arina

Chicken breast fillet with garlic sauce Ingredients: 300 g chicken breast fillet, 4 garlic cloves, parsley root, 1 carrot, ? a bunch of parsley, pepper, salt. Cooking method: Peel, wash, coarsely chop the carrots and parsley root. Wash the parsley, finely

From the book Minus 60. System and recipes in one book author

Asparagus and Chicken Breast Salad Required: 1/2 kg asparagus, 1 tbsp. l. butter, 10 tbsp. l. vegetable oil, 2 stalks of celery, 200 g of chicken breast, champignons and cheese, 1 apple, mango, 150 g grape tomatoes, lollo bionda lettuce head, 4 tbsp. l. wine vinegar, 2 tsp.

From the book Recipes for the minus 60 system, or the Sorceress in the Kitchen author Mirimanova Ekaterina Valerievna

Warm salad with chicken liver- chicken liver - 500 g - onion - 1 pc. - leaf salad– 2 bunches – salt, pepper, dill, parsley – to taste– butter- for frying - For sauce: - soy sauce - 2 tbsp. spoons - honey - 1/2 tsp - sesame seeds - 1 tbsp. spoon5

From the author's book

Chicken breast fillet with garlic sauce Ingredients 300 g chicken breast fillet, 4 cloves of garlic, 1 parsley root, 1 carrot, 1/2 bunch of parsley, pepper, salt. Method of preparation Peel, wash, coarsely chop carrots and parsley root. Wash parsley, finely

From the author's book

Chicken breast salad with avocado Chicken breast - 600 g, avocado - 2 pieces, lettuce - ? bunch, garlic - 1 clove, cranberries - 1 tbsp. l., vegetable oil - 5 tbsp. l., lemon juice - 2 tbsp. l., vinegar - 1 tbsp. l., mustard - 3 tbsp. l., honey - 1 tbsp. l., salt and pepper to taste. Chicken

From the author's book

From the author's book

Chicken breast salad with cabbage REQUIRED PRODUCTS: chicken breast - 250 g Chinese cabbage - 60 g soy sauce - 1 tbsp. spoon vinegar - 1 tbsp. salt to taste

Calories: Not specified
Cooking time: not specified

Everyone in our family loves this luxurious warm salad with chicken breast, and when I cook it, we already have a holiday, despite the real calendar date. In general, I believe that holidays should be in our lives as often as possible, because otherwise we live our gray everyday life, sometimes not even noticing the joys that used to be pleasant or important to us. We are adults, becoming robots programmed to perform certain tasks, and stop paying attention to what is outside our field of vision. So we sometimes do not notice how our children grow, how one day follows another, how we change ourselves. And when we stop to take a break, we begin to understand that a lot has been lost, and it cannot be returned, and if nothing is changed at this stage, then our life will remain a marathon race, and we will come to the finish line, someone will be the first, someone last, it's already so important.
Why am I doing all this? Appreciate every moment of your life, love those who are close to you and indulge them more often with your attention, care and delicious culinary delights.
Here, for example, such a salad is prepared quite simply. But, at the same time, it has great taste and restaurant presentation, which makes it more .
The main ingredient of the appetizer is chicken meat, which we will cook in a special way. First we marinate it in unique sauce, and then cut into pieces and fry in a pan until golden brown. Then by adding fresh fruit tomatoes and cucumbers, greens and served warm to the table.
The recipe is for 3 servings.

Ingredients:
- chicken meat (fillet) - 300 g,
- cucumber fruits (fresh) - 1 pc.,
- ripe fruit tomatoes - 1 pc.,
- honey - 1 tablespoon,
- garlic - 2 cloves,
- dry wine (white or red) -30 ml,
- lemon juice - 2 tablespoons,
- olive oil - 2 tablespoons,
- mustard - 1 tablespoon,
- sea salt or rock salt,
- spices, herbs.

Step by step recipe with photo:

We wash the fresh chicken meat and clean it from the films, cut into small pieces. We wash in warm water.
In a bowl, mix peeled and passed through a press garlic with honey, lemon juice and mustard. Mix and pour dry wine, oil, add spices. Pour chicken pieces with marinade and set for a while (1-2 hours) in the refrigerator to marinate.




Then, in a frying pan heated with oil, fry the chicken fillet pieces until golden brown for 10 minutes. Next, pour them with the remaining marinade and simmer for another 5 minutes.




Wash tomatoes and cucumbers, dry and cut into slices.




Put vegetables on a plate.

Then lay out the pieces of meat with the marinade and sprinkle the dish with finely chopped herbs.




Try also to cook a beautiful festive snack- . Bon appetit!




Old Lesya

We are accustomed to seeing salads exclusively in the role cold appetizer and even keep them for an hour or two in the refrigerator before serving. However traditional cuisine Asia has expanded our horizons of culinary possibilities, and now a warm salad with chicken breast is a frequent guest on our tables. Moreover, the recipes for such warming snacks are so diverse that for each celebration you can offer guests a new menu with original dishes.

Warm salad of chicken breast and mushrooms

Ingredients

• - 800 g + -
• — 7 pcs. + -
• - 2 fruits + -
• - 3 teeth + -
• - 2 stacks + -
• - 20 g + -
• - 15 ml + -
• Sesame seed - 10-15 g + -
• - 8 feathers + -
• Salad fork - 1/2 pc. + -
• - 1 stack + -

How to cook a warm salad with chicken breast and champignons

This simple but very colorful, fresh and delicious salad It is quite possible to cook every day as a main dish, or for a holiday as an appetizer.

• The first step is to prepare the sauce. We mix honey, vinegar, soy sauce and crushed garlic into a pulp in a common bowl.
• We cut the chicken meat into oblong sticks and fry quickly in very hot oil over high heat for 3 minutes, stirring occasionally. After frying, transfer the chicken to a dish.
• We throw mushrooms cut into large layers into the vacated pan, reduce the cooking temperature quite a bit so that the oil does not smoke, and fry them for four minutes.
• Without removing the champignons from the wok, put the chopped peppers into the container and continue cooking for another three minutes.
• After the specified time, pour the prepared sauce into the pan and simmer the vegetables with mushrooms for another three minutes, after which we return the chicken to the container, add sesame seeds and continue cooking for another four minutes.

• Iceberg lettuce should be chopped thinly into strips and poured into a bowl, where we also then transfer the chicken with mushrooms and vegetables. Mix everything and arrange on serving plates.

Sprinkle each serving of salad with finely chopped onion greens.

Classic recipe for warm vegetable salad with chicken

How cleverly Asian chefs are able to prepare stir-fry dishes. But this art can be perfected at home. To get started, we advise you to prepare a classic hot salad with chicken breast and simple vegetables.

Ingredients

• Chicken breast ( sirloin) - 0.2 kg;
• Red sweet pepper (Bulgarian) - 100 g;
• Yellow bell pepper- 100 g;
• Cherry tomatoes - 6 pcs.;
• Garlic - 1 clove;
• Oil "Vologda" - 30-40 g;
• Olive oil - 14-17 ml;
• Dried basil - 2 g;
• Mustard seed - 3-5 g;
• Fresh parsley - 20 g;
• Sea salt - to taste;
• Seasoning "Pepper mix" - ½-1 tsp

How to make warm chicken salad with fresh vegetables without mayonnaise

• Rinse the chicken, pat it dry paper towels and cut into sticks.
• We heat the pan over medium heat, put all the butter we have in it, and as soon as it melts, put the chicken in it.

The fillet should be fried for 7-10 minutes until cooked, after which the meat should be taken out onto a plate.

• Now you need to add olive oil to the pan and put coarsely chopped garlic. It does not even need to be fried, but simply warmed up so that it gives its aroma to the oil, literally 1 minute.
• Then add the bell pepper, chopped into thin slices, to the garlic, fry it for a couple of minutes and add the cherry tomatoes cut into halves, cook everything together for another 1-2 minutes.
• We pour prepared vegetables into a bowl and mix with chicken, not forgetting to salt and season the salad with a pepper mixture.
• Sprinkle each serving with finely chopped parsley and mustard seeds.

Japanese warm chicken salad

Japan is famous not only for our popular sushi, but also for soups, hot dishes and snacks. Salads in the Country rising sun also occupy an honorable niche in cooking. And continue your acquaintance with Japanese cuisine best of all with this warm and very tasty salad.

Ingredients

• White cabbage (medium forks) - ¼ part;
• Onion head - 135 g;
• Fresh carrots - 250 g;
• Broccoli - 1 inflorescence;
• Fresh ginger root (grated) - 10-15 g;
• Boneless chicken breast - 1 pc.;
• Sesame oil - 30-35 ml;
• Egg noodles b / p "Rolton" - 2 packs;
• Classic soy sauce - 60 ml;
• Worcestershire sauce (Worcester) - 50 ml;
• Ketchup spicy - 40 g;
• Hot chili sauce - 20 g;
• Liquid honey - 20 g.

Recipe for warm salad with chicken and noodles at home

1. We prepare yakisoba sauce: we combine soy, chile and Worcestershire sauces, honey, ketchup in a common container - shake everything well so that all ingredients are evenly mixed.
2. We cut the ingredients: chop the cabbage into strips, grate the carrots coarsely on a grater, chop the broccoli into medium pieces randomly, onion-turnip - across the rings with thin feathers, chicken - into long sticks.
3. Boiling noodles in a bowl boiling water and kept covered for 5 minutes.
4. On high heat, heat the sesame oil in a wok to a boil and fry the ginger in it for half a minute, and then throw in the chicken and fry it for about four to five minutes, stirring actively.
5. Then pour in all the chopped vegetables, mix everything and cook for 7-8 minutes, but no more, so that the vegetables do not change color.
6. We transfer the finished noodles to the wok, pour in the prepared sauce there, mix everything, simmer under the lid for one to two minutes and turn off the heat.

Warm salad with chicken breast, avocado and mozzarella

It's very easy to make this by hand. original salad with Italian mozzarella cheese. The appetizer is incredibly tasty and fragrant with a predominance of nutty notes.

Ingredients

• Chicken breast - 1 whole piece;
• Mozzarella cheese - 8-12 balls;
• Avocado - 1 fruit;
• Fresh spinach - 0.2 kg;
• Purified pine nuts- 20-30 g;
• Lemon fresh - 15 ml;
• soy light sauce- 30-40 ml;
• Olive oil - 40 ml.

Step-by-step preparation of a warm salad with chicken meat and cheese

1. Cut the chicken fillet along the bone and marinate it for 15-17 minutes in soy sauce mixed with olive oil and any spices you wish.
2. Put the soaked meat in culinary sleeve and send for a third of an hour in an oven melted to 200 degrees.
3. While the chicken is baking, prepare the rest of the ingredients. Lightly toast the nuts in a dry frying pan. Rinse and pat dry the spinach on a towel. Cut the avocado pulp into thin slices and sprinkle it with lemon juice. Cheese balls cut into halves.
4. Put the spinach on the serving plates, on top of which we beautifully lay the baked, cut into large slices, hot chicken, avocado slices, cheese and nuts. Drizzle each serving of salad with olive oil (1 tsp each).

In such coarse cut Warm salad with chicken breast looks especially delicious. This treat is perfect for a business dinner or a formal banquet.