Boil chicken fillet for salad for 30 minutes, during this time, as a rule, it is possible to prepare the rest of the products for preparing the salad as much as possible.
Chicken Salad with Peppers and Eggplant
Products
Chicken breast fillet – 375 grams
Zucchini – 350 grams
Eggplant – 250 grams
Bulgarian sweet pepper 3 colors – 1/2 pieces
each Canned tomatoes – 250 grams
Onions – 2 heads
Fennel seeds – 1/2 teaspoon
Garlic – 5 cloves
Vegetable oil – 7 tablespoons
Salt – 1 teaspoon
Ground black pepper – half a teaspoon
How to cook a salad with chicken and vegetables
1. Rinse, dry and peel the eggplant and zucchini. To do this, use a potato peeler, which will remove a thin layer of peel. Cut into cubes or diamonds.
2. Peel 2 onion heads, cut into thin rings.
3. Wash, dry, red, yellow and green bell peppers, cut out the seed box and remove the seeds.
4. Cut the pepper into slices of the same shape as the eggplant – cubes or diamonds.
5. Mix zucchini, pepper and onion, season with pepper and a pinch of salt.
6. Peel, chop or press garlic cloves, mix with 3 tablespoons of vegetable oil and add to vegetables.
7. Remove canned tomatoes from the container and cut into large pieces.
8. Fry chopped eggplant in a pan with a pinch of salt, pepper in 2 tablespoons of oil, then add tomatoes, cover and simmer for 2-3 minutes.
9. Place vegetables in a pan, mix thoroughly and remove from heat.
10. Rinse the fillet, cut into medium-sized pieces.
11. On the remaining 2 tablespoons of vegetable oil, fry the meat, 3 minutes on all sides and add the fennel seeds.
12. Put the cooled vegetables from the pan on a plate and serve with the meat.
Salad of chicken, mushrooms and eggs
Chicken
fillet – 200 grams
Oyster mushroom – 400 grams
Egg – 4 pieces
Onion – 1 small head
Fresh cucumbers – 1 piece of medium size
Mayonnaise – 5 tablespoons (125 grams)
Preparation
1. Rinse the chicken fillet, put it in a saucepan, add water so that it completely hides the meat with a margin of 2-3 centimeters, salt with 1 teaspoon of salt and put on moderate heat.
2. Boil the fillet for 30 minutes, then remove from heat and set aside to cool.
3. When the meat becomes cold, chop it finely. You can cut the chicken fillet with a knife or tear it with your hands.
4. Hard boil 4 eggs. To do this, place the eggs in a pot of cold water. To prevent the eggs from cracking, add 1 teaspoon of salt; put eggs in hot water. Boil eggs for 10 minutes, then remove from heat and cool with cold water.
5. Peel the eggs from the shell and cut into small pieces in the form of cubes.
6. Rinse the mushrooms thoroughly, dry with a towel and cut into strips. To do this, you need a sharp knife, with which the products should be cut into plates, 5 mm thick, and then cut into small strips.
7. Place the oyster mushroom in boiling water, boil in salted water, then pass through a colander and cool.
8. Cut a medium-sized cucumber into strips.
8. Peel the onion head and finely chop.
9. Place all salad ingredients in one container, season with 5 tablespoons of mayonnaise and mix well.
10. Add a pinch of salt and pepper to the salad to taste.
Chicken, potato and cucumber salad
Chicken
fillet – 350 grams
Apple – 1 piece
Potato – 3 pieces
Canned pickles – 3 pieces
Tomato – 1 piece
Mayonnaise – 3 tablespoons
Salt, herbs and pepper – to taste
How to cook a salad with boiled chicken and apple
1. Rinse the chicken meat well, place in a saucepan, pour cold water so that the meat hides and there is a margin of 3 centimeters, add 1 teaspoon of salt and put on moderate heat. Cook for 30 minutes, then remove the meat from the heat and let it cool.
2. Wash 3 unpeeled potatoes, place in a saucepan, add water and cook for 20 minutes. Then remove from heat, cool and peel.
3. 1 apple should be washed, dried and peeled. This is done either with a sharp knife or a special vegetable peeler. You need to cut the peel from the top, going down in a circle. Then you need to remove the core. To do this, the apple must first be cut into halves, then into quarters, and then, holding each share of the product in your hand, cut a large “V” around the core.
4. Remove canned cucumbers in the amount of 3 pieces from the jar.
5. Cut all prepared foods on a cutting board into cubes. To do this, each ingredient is divided into plates, 5 mm thick and then crushed into pieces.
6. Rinse a bunch of greens with water and finely chop.
7. Place all the ingredients in one container, salt with a pinch of salt, pepper, season with 3 tablespoons of mayonnaise and mix well.
Chicken, pineapple and corn salad
Chicken
fillet – 1 piece (300 grams)
Canned corn – 200 grams
Canned pineapples – 300 grams (1 can of chopped pineapples)
Mayonnaise – to taste
Parsley – to taste
Curry seasoning – to taste
Salt – 1 teaspoon
Preparation
1. Rinse the chicken fillet with cold water, place in a saucepan and pour water until the meat is hidden. Add 1 teaspoon of salt, put the container on moderate heat and cook for 30 minutes. Then remove from heat, cool and cut into medium-sized cubes.
2. Open a jar of canned pineapples and place on a plate. In order for the taste of the product to be saturated, it is not necessary to wash the pieces of fruit.
3. Open a jar of canned corn and put it in a container.
4. Parsley should be washed well, chopped into large pieces.
5. Mix all ingredients in one bowl. Add salt, curry powder and mayonnaise to taste.
6. Mix everything well, put in a dish and serve.
You can decorate the dish by cutting the tomato into thin slices and laying it on the salad.
Chicken, apple and mushroom salad
Products
Chicken fillet – 400 grams
Pickled mushrooms – 300 grams
Apple – 1 piece
Carrot – 1 piece
Onion – 1 large head
Mayonnaise -3 tablespoons
Vinegar – 2 tablespoons
Vegetable oil – 3 tablespoons
Water – 100 milliliters
Sugar – 1 tablespoon
Salt – to taste
Preparation
1. Wash the chicken meat with cold water, place in a container and pour in water until the product is completely hidden (there must be a margin of 3 centimeters).
2. Put the pan on medium heat, salt and cook for 30 minutes. At the end of the time, remove the chicken from the heat, put it out of the pan and leave to cool.
3. Cut the cooled chicken meat into small strips.
3. Remove the pickled mushrooms from the jar and cut into strips on a cutting board.
4. Peel the carrots, rinse and grate with large notches.
5. Heat the frying pan, pour in 2 tablespoons of vegetable oil, pour in the chopped mushrooms and carrots, and fry for 10 minutes over medium heat.
6. Peel the onion head, cut into half rings and soak in the marinade. For the marinade, in 100 milliliters of hot water, stir 1 tablespoon of sugar, add 1/4 teaspoon of salt and 3 tablespoons of vinegar. Stir the marinade, add onion half rings to it, wait 20 minutes, and then drain the marinade.
7. Rinse 1 apple, dry and grate or cut into strips.
8. In a large bowl, place chopped chicken, cooled mushrooms with carrots, pickled onions and an apple. Mix products, add 3 tablespoons of mayonnaise and mix.
Chicken, fruit and shrimp salad
Products
Chicken fillet – 200 grams
Shrimps – 200 grams
Avocado – 1 piece
Chinese cabbage – 1/2 piece
Mango – 1 piece
Orange – 1 piece
Lemon juice – to taste
Salt – 1 teaspoon
for dressing:
Fat cream – 1/2 cup
Orange juice – 1/2 cup
Garlic – 2 cloves
Greens – to taste
How to make a salad of chicken and fruits with seafood
1. Wash the chicken meat under the pressure of cold water, place in a saucepan, pour water until the product is completely hidden and put on medium heat.
2. Add 1 teaspoon of salt and cook for 30 minutes. Then remove from heat and cool. Cut into small pieces.
3. Rinse the shrimp, place in a saucepan and pour 1 glass of cold water. Put the container on high heat, add half a teaspoon of salt, 1/2 teaspoon of peppercorns, 1 bay leaf. Cook shrimp for 5 minutes, then remove from heat, drain and cool.
4. Peel the boiled shrimp. To do this, you need to take them by the head, belly up, cut off the legs and head. Then, holding the shrimp by the tail, pull off the shell.
4. Rinse the avocado with water, dry and divide into two parts. Carefully remove the stone, remove the pulp with a spoon and then cut into thin, small plates. To give the product a special taste, you can sprinkle it with lemon juice.
5. Wash, dry and peel the mango. Since it is difficult to clean, two methods can be used. The first method is similar to the process of peeling potatoes. The second method is to cut two large slices from each side of the fruit, as close to the pit as possible. Then, on each half of the mango, make cuts crosswise, without cutting through the skin, and turn the slice inside out. Cut the mango into small pieces with a knife and arrange on a plate.
6. Rinse and dry 1 orange. It must be peeled, peeled from each slice and cut into small slices of flesh.
7. Wash the greens, dry and chop coarsely or tear with your hands.
8. 2 cloves of garlic, peeled and finely chopped.
9. Prepare dressing by mixing cream, orange juice, herbs and garlic and divide into two equal parts.
10. Finely chop the cabbage.
11. Put finely chopped cabbage on a dish, season it with part of the dressing. Layer boiled chicken, mango, shrimp, avocado, orange and pour over the second part of the dressing.
Salad with boiled chicken and tomatoes
Salad products
Chicken breast – 1 piece
Tomato – 2 regular or 10 cherry tomatoes
Chicken eggs – 3 pieces
Russian or Fetax cheese – 100 grams
Onion – 1 small head
Sour cream / mayonnaise – 3 tablespoons
Salt and ground black pepper – to taste
Dill – taste
How to cook a salad with boiled chicken and tomatoes
Boil the chicken breast, cool slightly and cut into small pieces.
Fry chicken eggs in a frying pan with salt, cut into strips. Tomatoes cut into cubes (cherry – into quarters). Grate the cheese on a coarse grater (Fetaksu – cut into cubes). Peel the onion from the husk and chop finely.
Put the salad in layers: tomato – mayonnaise / sour cream – onion – mayonnaise / sour cream – chicken – mayonnaise / sour cream – chicken eggs – mayonnaise / sour cream – cheese. Sprinkle the salad with boiled corn with chopped garlic on top.