Warm salad with chicken. Hot salads

As a rule, hot salads are especially popular in the winter season, when you constantly want to pamper yourself with a tasty, warm and satisfying dish. However, they pay due attention in the summer. For example, hot or fish can be an excellent option for dinner. We bring to your attention several recipes for preparing such dishes.

How to make hot chicken salad

This recipe has many ingredients, but if you don't like any of them, you can skip it. This is unlikely to spoil the taste. So, to prepare such a salad you need to stock up on the following ingredients: 200-250 grams of chicken fillet, a couple of fresh cucumbers, three tomatoes, 60 grams of hard cheese, two tablespoons of lemon juice, the same amount of olive oil and honey, lettuce, seasonings, salt and peeled seeds - to your taste.

Cooking process

Wash the chicken fillet thoroughly and dry it a little, and then cut into medium pieces. Salt, pepper, add seasonings as desired and leave for a few minutes. After this, fry the chicken fillet pieces on both sides on the grill.

Cut the tomatoes into small slices, and chop the cucumbers into rings or half rings. It's best to tear it with your hands. Cut hard cheese into thin pieces. First put the vegetables on the dish, then the fried fillet pieces, and then the cheese slices.

In a separate bowl, mix honey with lemon juice and olive oil. Add salt and seasonings. Mix well and pour this mixture over the top of the salad. You can also sprinkle our dish with seeds. A tasty, satisfying and aromatic hot salad is ready! It should be served warm. Bon appetit!

Hot cod salad: recipe

We offer for your consideration another interesting version of this dish. After all, hot salads are prepared not only from meat, but also from fish, for example, hot smoked cod. This dish is not only tasty, but also satisfying, perfect for both everyday and holiday tables. In order to prepare it, you need to ensure that you have the following products in your kitchen: 400 grams of hot smoked cod, four pickled cucumbers, several lettuce leaves, a glass of canned green peas, five medium-sized potatoes, 100-200 grams of mayonnaise, salt and pepper, taste.

How to cook

Boil the potatoes until tender, then cool, peel and cut into small squares. Cut the cucumbers into thin strips. We clean the fish from bones and chop it into small pieces. Wash the lettuce leaves thoroughly and place them on a flat plate.

In a separate bowl, mix all the ingredients of our dish: potatoes, canned peas, pieces of fish and cucumbers. Add two-thirds of a glass of mayonnaise and mix. Place the mixture on a plate with lettuce leaves. Pour the remaining mayonnaise on top. The dish can also be decorated with small sprigs of herbs. The hot salad, the recipe for which we have just shared, should be served immediately after preparation. Bon appetit!

How to cook original hot and cherry

Despite the fact that one of the ingredients of this dish is cherries, you can treat yourself to such a dish not only in summer, but also in winter, by replacing fresh berries with frozen ones. So, to prepare such a salad, you need to stock up on the following products: 300 grams of chicken liver (can be mixed with hearts), several lettuce leaves, half an apple, an onion, a tablespoon of soy sauce, 50 grams of butter, a little flour. For the sauce we need 100 ml of red wine (dry is best), a tablespoon of lemon juice, a teaspoon of starch, 10 grams of butter, two teaspoons of granulated sugar, 20-30 cherries and a pinch of salt.

Cooking process

We start with the sauce. We remove the washed and dried cherries from the seeds, then transfer them to a small saucepan, add wine and bring to a boil. After which we take out the berries so that they do not boil over. Add sugar, salt, lemon juice, starch diluted in one tablespoon of water to the wine and boil for three minutes. Return the cherries to the saucepan, stir and boil this mass for another 1-2 minutes. A tasty and aromatic sauce for our dish is ready!

Now let's move on to preparing the salad itself. We wash the liver and cut it into small pieces. Then dip them in flour and place them on a preheated frying pan. We also send the onion cut into half rings there. Fry the offal and onion until tender. When the liver is browned, add the chopped apple, soy sauce and butter to the frying pan. Close the lid and cook for a couple of minutes, then remove from heat.

Place washed, dried and torn ones on a plate. Add fried liver on top, pour sauce over it and decorate with berries. Hot salad with chicken liver and cherries is ready! Serve it warm and enjoy the taste and aroma!

Another salad

Hot salads can be prepared not only from meat or fish, but also from vegetables and cheese. We bring to your attention the recipe for this sweet pepper dish.

To prepare, we will need the following ingredients: several sweet peppers, cherry tomatoes or feta cheese, as well as pepper, salt and other seasonings to your taste.

We wash the pepper, peel it and cut it lengthwise into narrow strips. Wash the cherry tomatoes and cut them into halves. Place the vegetables in foil, salt, pepper, add seasonings, wrap and place in a preheated oven for 8-10 minutes.

While the peppers and tomatoes are cooking, cut the cheese into cubes. Place the baked vegetables on a plate, add cheese, sprinkle with a little soy sauce and serve hot. A delicious hot salad is ready for a quick hand! Bon appetit!

As you can see, hot salads can be prepared in a variety of ways based on different ingredients. We hope that dishes of this type will take their rightful place in your everyday and holiday menus and will not leave either your household or guests indifferent.

Warm chicken salad is a nutritious, tasty and light dish that whets the appetite and prepares the guest for the main course. Such salads are present in many national cuisines and are popular in restaurants and cafes. Warm salads are prepared based on meat, most often chicken, adding various ingredients - greens, nuts, legumes, citrus fruits or eggs. Seafood in such salads is most often served already cooled.

Warm salads can be dressed with both warm and cold sauces. Often, spices and various herbs are added to them.

It is best to fry the garlic or spices before adding them to a warm salad so that they fully reveal their taste and aroma.

It is advisable to add some crunchy element to the warm salad - nuts, croutons or crisps. They will give the dish not only a beautiful appearance, but also a richer taste.

How to cook warm chicken salad - 15 varieties

A spicy and aromatic dish in the Thai style will appeal to all lovers of spicy foods.

Ingredients:

Teriyaki sauce - 2 tbsp. l.
Zucchini - 200 g
Hot red pepper - to taste
Honey - 1 tsp.
Garlic - 1 clove
Cherry - 6 pcs.
Ginger root - to taste
Chicken fillet - 150 g
Sunflower oil - 2 tbsp. l.
Soy sauce - 2 tbsp. l.
Green onions for decoration

Preparation:

Peel and chop the zucchini into cubes.

Cut the cherry into halves.

Cut the chicken breast into strips.

Cut the ginger into slices.

Fry zucchini, tomatoes and ginger in a deep cauldron.

Fry the chicken separately.

Mix chicken with spicy vegetables and add soy sauce and teriyaki. Add spices. Simmer for a few more minutes.

Serve warm.

A delicate pineapple and mushroom salad is perfect for any holiday menu.

Ingredients:

Sweet pepper - 1 pc.
Pineapples - 200 g
Balsamic vinegar - to taste
Boiled eggs - 4 pcs.
Chicken fillet - 500 g
Olive oil - 1 tbsp.
Mushrooms - 200 g

Preparation:

Fry the fillet thoroughly along with quartered mushrooms and diced peppers. Add pineapples and simmer for a couple of minutes.

Place the dish on a plate, garnish with eggs. Drizzle with vinegar and oil dressing.

Chicken salad with pumpkin and vinaigrette sauce

A tasty and original salad with pumpkin is perfect for cold autumn evenings.

Ingredients:

Pumpkin - 200 g
Lettuce leaves - to taste
Chicken fillet - 1 pc.
Parmesan - to taste
Peanuts - to taste

For the vinaigrette sauce:

Salt - to taste
Lemon - 1 tbsp.
Pepper - to taste
Honey - 1/2 tbsp.
Mustard - 1 tbsp.
Vegetable oil - 2 tbsp.

Ingredients for marinade:

1) For pumpkin:

Pepper - to taste
Apple cider vinegar - to taste
Vegetable oil - to taste
Salt - to taste
Garlic - 7 cloves

2) For meat:

Salt - to taste
Garlic - 3 cloves
Vegetable oil - to taste
Pepper - to taste

Preparation:

Peel and dice the pumpkin.

Crush the garlic with the flat of a knife and chop it. Add to the chopped pumpkin, along with the other marinade ingredients.

Marinate the fruit for about half an hour and then bake.

Marinate the breast and leave for half an hour. Then bake.

Prepare the vinaigrette by mixing all the ingredients. Mix well.

Pour the lettuce mix into a salad bowl. Top with sauce.

Cut the finished fillet.

Place the salad on a plate. Add fillet and pumpkin.

Sprinkle the warm salad with peanuts and parmesan slices.

It is best to use roasted peanut kernels as they add a nice buttery flavor to the dish.

A spicy exotic salad with grapes will perfectly complement any feast with an original and beautiful presentation.

Ingredients:

Lemon juice - 2 tbsp.
Grapes - 150 g
Arugula - 2 bunches
Chicken breast - 2 pcs.
Pear - 1 pc.
Walnuts - 2 tbsp.
Celery (stem) - 2 pcs.
Olive oil - 2 tbsp.

Preparation:

Rub the chicken breast with pepper and fry thoroughly.

Chop the celery and pear into cubes, divide the grapes into halves.

Place pieces of breast and pear on the arugula, sprinkle with celery and grapes. Drizzle the salad with a mixture of oil and juice, then sprinkle with nuts.

A delicate and piquant eggplant salad will be a good addition to any vegetable side dish.

Ingredients:

Onion - 1 pc.
Tomato - 1 pc.
Garlic - 2 cloves
Eggplant - 1 pc.
Chicken fillet - 600 g
Soy sauce - 4 tbsp.

Preparation:

Cut the brisket into strips and then fry.

Chop the onion into half rings and cut the eggplant into strips.

Chop the tomato into cubes.

When the chicken is ready, pour soy sauce over it. Simmer for a couple of minutes, then place on a plate.

Saute the eggplant strips, then add water to the vegetable and simmer until soft.

Bring to taste and transfer the prepared eggplant to the chicken.

Fry the onion along with the tomato cubes. Add to salad.

Squeeze the garlic into the warm salad and mix well.

A spicy and light salad with cheese will be a good option for dinner.

Ingredients:

Cheese cheese - 150 g
Chicken fillet - 150 g
Grainy mustard - 1 tsp.
Iceberg - bunch
Olive oil - 50 ml.
Zucchini - 1 pc.

Preparation:

Tear the salad into pieces.

Salt the chicken and grill it. Then cut warm into pieces and add to the salad.

Slice the zucchini and grill it.

Add cheese to the dish along with zucchini. Pour a mixture of mustard and oil over the salad.

An exquisite salad with delicious dressing and a poached egg will perfectly complement your breakfast.

Ingredients:

Potatoes - 2 pcs.
Salad - 2 bunches
Chicken eggs - 2 pcs.

Cherry - a handful
Chicken breast - 1 pc.
For refueling:
Grainy mustard - 1 tsp.
Wine vinegar - 1 tsp.
Olive oil - 3 tbsp.

Preparation:

Cut the potatoes into slices and place in cold water.

You should definitely soak the potatoes in water to get rid of excess starch and get a beautiful golden crust.

Then you should dry the potatoes.

Mix the dressing.

Fry the potatoes over medium heat.

Beat the chicken breast and rub with salt. Fry on a grill pan.

Prepare poached meat using the funnel method in boiling water.

Place the potatoes on a plate and brush with dressing.

Chop the salad. Add tomato halves to the leaves.

Slice the breast and add to the salad. Stir together with dressing.

Place the salad on top of the potatoes. Place the poached meat on top and pour the sauce over the dish.

An interesting and light salad will pleasantly complement any vegetable side dish.

Ingredients:

Spinach - 100 g
White bread - 150 g
Pine nuts - 100 g
Garlic - 2 cloves
Chicken fillet - 200 g

Preparation:

Fry the fillet until done.

Sauté spinach in oil.

Crumble the bread into pieces and fry along with nuts and garlic.

Mix all salad ingredients and serve.

A fresh and pleasant warm salad with arugula will complement any meat dishes or potato side dish.

Ingredients:

Arugula - 80 g
Onion - 1 pc.
Lettuce leaves - 100 g
Apple - 1 pc.
Chicken breast - 400 g
Butter - 30 g
For refueling:
Soy sauce - 30 ml.
Lemon - 2 pcs.
Orange - 2 pcs.
Vegetable oil - 15 ml
Dill - 1/2 bunch
Olive oil - 15 ml

Preparation:

Cut the breast into slices. Fry until golden brown in butter. Add onion half rings to the breast.

Chop the apple into cubes and fry without oil.

Mix all dressing ingredients.

Mix chopped lettuce, chicken, apples and pour dressing over the dish.

A bright and tasty salad with citrus will complement any meat dish well.

Ingredients:

Flower honey - 1 tsp.
Chicken fillet - 1 pc.
Balsamic sauce - 2 tbsp.
Grapefruit - 1/2 pcs.
Soy sauce - 1 tbsp.
Avocado - 1 pc.
Flour - 2 tbsp.
Frisee salad - 100 g
Olive oil - 4 tbsp.

Preparation:

Dredge the chicken pieces in flour and fry.

Divide the grapefruit into fillets.

Peel the avocado and chop into cubes.

Mix all the salad ingredients of the dish, pour thoroughly with a sauce of vinegar, honey, soy sauce and oil.

A tasty and original salad is perfect for both holiday serving and everyday feasting.

Ingredients:

Chili sauce - 100 gr.
Cherry tomatoes - 60 gr.
Iceberg lettuce - 50 gr.
Chicken fillet - 150 gr.
Orange jam - 10 gr.
Orange - 1 pc.
Romaine salad - 50 gr.
Bell pepper - 1 pc.
Olive oil - 10 gr.
Balsamic vinegar - 5 gr.

Preparation:

Cut the washed fillet into thin strips. Pepper, grate with salt and leave to marinate.

Cut the pepper into strips and cherry tomatoes into halves.

Thoroughly peel the orange and fillet it.

Tear the salad and mix with orange and vegetables. Place on a plate.

Fry the fillet, after a while pour the chili sauce over the meat.

Prepare the dressing: mix some of the oil, vinegar and orange juice.

Place the finished fillet over the salad, pour over the dressing and garnish with orange jam.

A delicious warm salad with a pleasant sweetness and delicate taste.

Ingredients:

Garlic - 2 cloves
Raisins - 50 g
Chicken breast - 1 pc.
Fresh spinach - 500 g
Loaf - 2 pieces
Pine nuts - 25 g

Preparation:

Fry the brisket in a grill pan along with the spinach.

Fry nuts with bread cubes and garlic.

Scald the raisins and mix with other ingredients.

A hearty and quick salad perfect for serving for dinner.

Ingredients:

Red pepper - 1 pc.
Green beans - 500 g
Chicken fillet - 250 g
Onion - 1 pc.
For refueling:
Hot water - 50 ml.
Dry dill - to taste
Balsamic vinegar - 2 tbsp.

Preparation:

Cut the fillet into strips. Fry it in a frying pan.

Chop the onion and pepper into half rings. Fry vegetables along with boiled beans.

Mix the sauce.

Combine chicken with vegetables, season and mix well.

A spicy and tasty salad with bacon will be a good addition to lunch.

Ingredients:

Salad mixture - 200 g
Chicken breast - 1 pc.
Champignons - 200 g
Bacon - 100 g

Preparation:

Fry the breast along with the bacon.

Place chicken on salad. Sprinkle with fried champignons.

A spicy salad with sesame seeds is perfect for a hearty dinner.

Ingredients:

Bell pepper - 1 pc.
Sesame - 10 g.
Chicken fillet - 200 g
Olive oil - 2 tbsp.
Tomato - 3 pcs.
Soy sauce - 50 ml.
Lettuce leaves - a bunch
Balsamic vinegar - 10 ml.
Dill - to taste

Preparation:

Chop the fillet into pieces. Pour in soy sauce, pepper and salt. Leave to marinate.

Peel the pepper and cut into slices.

Cut the tomatoes into slices.

Fry the chicken. Then sauté the pepper.

Place chopped lettuce leaves and tomato slices on a plate.

Then add the fillet and pepper.

Pour vinegar over the dish and sprinkle with seeds.

Ingredients:

chicken fillet – 300 g
zucchini – 1 piece
sweet pepper – 1 piece (large)
garlic – 2 cloves
arugula – 50 g
dry white wine – 200 ml
flour – 2 tbsp
lemon – ½ piece
ground black pepper – 1/3 teaspoon
chopped coriander – 1/3 teaspoon
olive oil for frying

I only learned about hot salads when I started running a culinary website. I learned and fell in love with this very tasty dish. The specificity of hot salads is that the vegetables (or almost all the ingredients) are lightly fried or boiled and dressed with some kind of sauce.

Today we have hot chicken salad from master chef Roman Gershuni.

We cut the chicken fillet into small pieces; long ones will look prettier in the salad.

Now fry them in a frying pan until a light crust forms. Place the chicken pieces in a hot frying pan. Exactly the same roast

It is better to take young zucchini for salad. Or better yet, zucchini. Cut it into 2 halves.

And then, having cut it with a knife, take out the middle with the seeds with a spoon.

We ended up with a semicircle-crescent moon.

Cut the zucchini into rings and place in a frying pan to fry in olive oil.

Now let's take the sweet pepper. Ideally the pepper should be red. Cut it into triangles. It will look very nice in a salad. There will be not only color contrast (white, green and white), but also geometric contrast (stripes, semicircle, triangle). It will be just great.

Add the pepper to the zucchini and continue to fry, stirring constantly. You also need to add finely chopped garlic to the vegetables.

And remove it from the fire. Since my sauce was ready at the stage of frying the vegetables, everything worked out consistently and the vegetables and chicken were not overcooked or cooled.

There is no need to decorate a hot chicken salad.

Text: Evgenia Bagma

Do you think that a salad cannot be an independent dish? It means you just haven’t tried warm chicken salad yet. One serving of this salad can replace an entire meal. Are you afraid of not getting enough salad? Add a side dish in the form of rice or pasta - and you definitely won’t leave the table hungry.

The secret of warm chicken salad

Hot dishes whet your appetite better than cold ones and also fill you up faster. This also applies to warm salad with chicken. This salad can be seasoned with vegetable oil or a special sauce or filling, but rarely with sour cream, since it can melt from the heat. You can use as ingredients in a warm chicken salad those that can be heat-treated - these are vegetables (eggplant, zucchini, green beans), seafood, pasta, mushrooms.... You can also add fresh vegetables to a ready-made warm chicken salad or greens. This salad is best served hot or slightly cooled; when cold, it will lose some of its taste and aroma.

Warm salad with chicken - recipes

Warm salad with chicken and asparagus.

Ingredients: 1 chicken breast, 1 head of purple cabbage (radicchio), 8 asparagus stalks, 3 sun-dried tomatoes, 1 clove of garlic, 3 tbsp. olive oil, 1 tbsp. raspberry vinegar, ½ tsp. brown sugar, ¼ tsp. freshly ground black pepper, ¼ tsp. sea salt.

Preparation: cut the chicken into thin strips, finely chop the garlic, cut each asparagus stalk into 3 parts, fry the chicken in 1 tbsp. olive oil, mix the remaining oil, vinegar, sugar, salt and pepper, cut the tomatoes into strips, separate the cabbage into leaves, remove the rough stems, arrange the leaves on a plate, top with chicken, asparagus and tomatoes, pour the dressing over everything.

Warm salad with chicken, mushrooms and pineapples.

Ingredients: 500g chicken fillet, 200g champignons, 4 eggs, 1 can of canned pineapple, 2 tbsp. olive oil, 30g mayonnaise, salt.

Preparation: cut the mushrooms into 4 parts, cut the boiled chicken fillet and boiled eggs into cubes, fry the mushrooms in oil for 20 minutes, cut the pineapple rings into 6 parts, combine the ingredients, season with mayonnaise.

Warm salad with chicken, green beans and cherry tomatoes.

Ingredients: 250g chicken fillet, 70g green beans, 100g lettuce, 140g cherry tomatoes, 2 tsp. mustard, 6g roasted sesame seeds, 2tsp. lemon juice, 10g grated lemon zest, 1 clove garlic, 2g grated ginger, 50g olive oil, 20g balsamic vinegar, 20g sugar, ½ tsp. thyme, salt.

Ingredients: Mix olive oil, mustard, thyme, lemon juice, lemon zest, grated ginger and minced garlic in a bowl. Place sugar in a saucepan, add vinegar, simmer for 20 minutes over low heat, avoiding the formation of caramel. Whip the dressing with a blender, tear the salad with your hands, cut the tomatoes. Cut the chicken into strips, fry in olive oil, add salt, add beans, fry for another 5 minutes, stirring continuously. Add the chicken and beans to the tomatoes, pour in the dressing, stir, add salt, before serving, add the balsamic glaze and stir again. Sprinkle with sesame seeds.

Do you want to add variety and piquancy to your table from already favorite products? Try making a warm salad with chicken - it’s hard to remain indifferent to it.