Warm chicken salad: recipe. Warm salad with chicken Marinate chicken in a spicy marinade

When the usual vegetable appetizers and the usual Olivier/vinaigrettes get boring, I want to present my guests something new and unusual. Hot chicken salad is a dish that can surprise even the most picky gourmets, but we are accustomed to the fact that the appetizer should be cold. But warm dishes are also delicious, they just need to be cooked immediately before serving so that they do not have time to cool down, so if you are ready for this, try it!

The world's most popular hot chicken salad

Ingredients

— 200 g + -
— 4 things. medium size + -
- 2 pcs. + -
Lettuce leaves - 1 bunch + -
— 70 g + -
Hulled seeds- taste + -
- 2 tbsp. l. + -
- 2 tbsp. l. + -
- 2 tbsp. l. + -
Any seasonings - to taste + -
- taste + -
- for frying + -

How to make a hot salad with chicken breast

They say that the recipe for this dish was told by one of the chefs of a fashionable restaurant located in the historical district of St. Petersburg. Whether this is really true or just a legend is not so important, because the main thing is the result. And it turns out simply amazing!

Since the dish should be warm, we will do the chicken last, and start with the vegetables. First, wash and dry all the vegetable components, and then cut them: cucumbers into half circles, tomatoes into slices, and shred lettuce leaves like cabbage.
Cut the hard cheese into thin, thin slices using a special knife.
Let's prepare the dressing in advance: mix honey with lemon juice and olive oil, add a little salt and any seasonings (Provencal herbs will be especially good).

If we took very thick honey, in which there is a spoon, melt it in the microwave so that the sauce for the hot salad is homogeneous.

Now we take portion plates, put lettuce leaves on each of them, and then vegetables. We don’t touch the cheese yet - we’ll use it to decorate the top of the appetizer.
Now let's get to the chicken. Cut the washed and dried chicken fillet into long pieces of medium thickness and fry in vegetable oil until cooked in a heated frying pan. Immediately after frying, you can place the chicken pieces on a paper towel to allow excess fat to drip off, but this is not necessary.

Place the warm chicken on plates on top of the vegetables, place thin slices of cheese on top, pour over the dressing and take the dish out to the guests, watching their delight.

Thai hot chicken salad recipe

A warm, aromatic and tasty salad with chicken breast, bright vegetables and fresh herbs will be a worthy table decoration for a romantic dinner. Although it will take a long time to prepare it, the result will be simply divine!

Ingredients

Chicken fillet – 300 g;
Purple salad onion – 1 pc.;
Bell pepper – 1 pc.;
Carrots – 1 pc.;
Cherry tomatoes – 8 pcs.;
White cabbage – 50 g;
Hot pepper – 0.5 pcs.;
Lettuce leaves – 4 pcs.;
Garlic – 2 cloves;
Fresh cilantro - 4 sprigs;
Sesame seeds – 1 tbsp. l.
Ground ginger – 1 tsp;
Soy sauce – 3 tbsp. l.;
Sweet chili sauce – 1 tsp;
Sesame oil – 1 tbsp. l.;
Lemon juice – 1 tbsp. l.;
Sugar – 1 tsp;

Prepare a warm salad with chicken fillet according to a Thai recipe

Marinate chicken in a spicy marinade

Wash the chicken, dry it, cut it into elongated slices, no more than a centimeter wide.
Make the marinade: mix sesame oil, lemon juice, chili and soy sauces, as well as sugar - mix everything well.
Place the chicken pieces in the marinade and leave them for half an hour to soak in the flavors.

Preparing vegetables for hot chicken salad

While the poultry meat is marinating, wash and prepare the vegetables: cut the purple onion into half rings, grate three carrots for Korean salads, cut the cabbage into large square pieces, cut the cherry tomatoes in half or into four parts, chop the bell pepper into strips, finely chop the garlic and hot pepper with a knife. .
We wash the lettuce leaves, let the water drain and place them on a large dish or serving plates if you are serving the salad for several people at once.

Fry poultry meat with vegetables in a frying pan

Now take a deep frying pan (wok or saucepan), put it on the fire and pour in vegetable oil. When it warms up, throw in the chicken pieces and fry them for about three minutes.
Now add some salt to the chicken, add ground ginger, purple onion, garlic and hot pepper. Fry everything together over medium heat for another couple of minutes, stirring constantly.
Now it’s the turn of the bell pepper: add it to the pan and fry for another minute.
Carrots will go next with the chicken and vegetables. Together with it, fry the dish for another minute.

Finally, add the cherry tomatoes and cabbage, fry the mixture for another minute, adding a little salt if desired.

It is important not to overcook our future salad so that the vegetables remain crispy. Therefore, after frying with cabbage and tomatoes, remove the pan from the heat and let the meat and vegetable mixture stand for about five minutes.

Place the salad on a plate and serve

While the salad is cooling, finely chop the cilantro, and then transfer the meat and vegetables from the pan directly onto the lettuce leaves.
Sprinkle the top of the appetizer with chopped cilantro and sesame seeds. Serve immediately while the salad is still warm.

Unusual hot salad with chicken, mushrooms and vegetables

This wonderful salad is very easy to prepare, even a novice housewife can handle it. But this does not mean that they cannot surprise their guests and household members.

Bright pieces of bell pepper and green beans will give the appetizer an appetizing appearance, fresh champignons will give a light mushroom aroma, and pieces of chicken combined with soy sauce will create a special piquancy.

Ingredients

Chicken breast fillet – 250 g;
Fresh champignons – 300 g;
Bell pepper (red, orange or yellow) – 1 pc. big size;
Green beans – 150 g;
Lettuce – 1 bunch;
Sesame seeds – 1 tbsp. l.;
Soy sauce – 3 tbsp. l.;
Hot red pepper (ground) - to taste;
Salt - to taste;
Vegetable oil - for frying.

Create an original warm salad with mushrooms and chicken step by step

Cut the washed and dried chicken into medium-sized cubes, pour in soy sauce and leave to marinate for half an hour in the refrigerator.
While the meat is marinating, cut the washed champignons into large pieces, bell peppers into strips, and simply cut the bean pods in half.
Wash the lettuce, separate it into leaves and place on serving plates.
Now we take out the chicken, heat the vegetable oil in a frying pan and fry the poultry pieces in it until cooked, i.e. until a beautiful golden crust forms. We don’t add salt, as the soy sauce has already made our chicken salty!
At the same time as the chicken, fry the champignons in a separate dry frying pan. And when the water leaves them, add vegetable oil and salt, then fry them until cooked - usually this takes about ten minutes.
Remove the chicken pieces and mushrooms from the pan and place them on a paper napkin to drain off excess oil without making our salad too greasy.
Since the appetizer should be served warm, we take the next step very quickly: take a frying pan with bean pods and fry these vegetables in a frying pan in vegetable oil for about five minutes.
Now we transfer the chicken with mushrooms onto lettuce leaves, place the fried vegetables on top, sprinkle the dish with sesame seeds and serve.

Hot chicken salad goes well with a glass of cold lemonade, slices of white bread, garlic croutons and, of course, wine.

Enjoy your meal!

Salad 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 – ? PC

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.

chicken fillet mode into pieces

Now fry them in a frying pan until a light crust forms. Place the chicken pieces in a hot frying pan. The exact same roast is ideal for Caesar salad.

fry the chicken until crispy

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

young zucchini for salad

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 out the center of the zucchini

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

cut the zucchini into rings and fry

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.

red pepper triangle mode

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

zucchini+sweet red pepper+garlic

And now we put chicken (chopped and fried fillet) into the vegetables. And we continue to fry it all.

add chicken to vegetables

Fry until the chicken is cooked and the vegetables are half cooked. There is an interesting way to check the doneness of chicken. You press down on the indentation between your index finger and thumb and then press down onto the chicken. The density should be identical. The vegetables should be crusty. They won't be very soft. And this is good and correct.

checking the chicken for doneness

When the chicken is ready, add the chopped arugula to the salad. I really loved this greenery. Previously, I only saw it in supermarkets. And she was very expensive. But when it turned out that growing it is as “difficult” as dill - arugula is in every salad I have all summer.

arugula mode

We literally combine the arugula with the salad in two or three movements so that the vegetables become one. There is no need to fry it. It should remain absolutely fresh in the salad.

Salt the hot salad.

combine arugula with salad and salt

Add ground black pepper and ground coriander.

add spices to hot chicken salad

Now we need sauce. I prepared the sauce for the hot chicken salad while the vegetables and chicken were fried. But I’ll show you the process of preparing it at the end.

Pour 100 ml of wine into a hot frying pan. I have a special, very small frying pan for these purposes. You can take the simplest wine.

pour wine into a hot frying pan

Squeeze the juice from half a lemon.

squeeze lemon juice

In a separate bowl, mix 2 tablespoons of flour and 100 ml of dry white wine. Mix well until smooth and without lumps.

flour + wine

Now pour the mixture of flour and wine into hot wine with lemon in a frying pan and begin to stir, brewing over low heat.

add to hot wine in a frying pan

The result is a lush, homogeneous mass. The sauce is very tasty!!! Delicate and slightly sour. In fact, if salted, this sauce can be used as an addition to meat or pasta or fish. Simple and pleasant.

ready-made salad dressing

Pour the sauce over our salad and remove it from the heat. 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.

pour salad sauce

There is no need to decorate a hot chicken salad. It looks very bright and appetizing. And now this is one of my favorite salads.

What side dish can be served with it? To my taste, this is a completely independent dish that does not require any additives. The only problem is that you need to prepare such a hot salad in large quantities (it is eaten very quickly).

This salad is very tasty and healthy at the same time. Be sure to try it - and you won’t regret it one bit! Ingredients for 1 serving.

Products:

50 g cherry tomatoes
80 g romaine lettuce
100 g chicken fillet
1 handful of croutons
dry white wine
1 tbsp. grated hard parmesan cheese
2 tbsp. olive oil (if you don’t have it, you can use vegetable oil)
Salt pepper
4 g capers
4 g grated Parmesan cheese
4 g Dijon mustard
20 g anchovy fillets
30 g natural yoghurt
30 g mayonnaise

Preparation:

We take our chicken fillet and wash it well, then cut it into medium cubes, salt to taste, pepper as well, and then lightly fry in olive oil, adding white wine a little at a time - mmm... I can already hear this amazing smell... my mouth is watering, but...we need to move on.

Prepare the sauce:

Mix all the necessary ingredients in a blender. We wash the salad and tear it with our hands into not very large pieces. Season it with our sauce, add delicious chicken, mix well and you can now arrange it all in a beautiful plate. Add cheese, tomatoes and croutons to its contents

Wash the chicken fillet, cut into small pieces, salt and pepper and fry in olive oil, adding white wine little by little.
For the sauce, mix all ingredients in a blender.
Wash the salad, tear it with your hands, season with sauce, add chicken, mix and place on a plate. Add tomatoes, croutons, cheese to the salad.

P.S. The sauce recipe is for 1 serving. For 1 serving of salad, 3 tbsp is required. sauce. The finished sauce can be stored in the refrigerator for about a week at 4°C.

Cooking time: 25 min

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.

Ingredients:

Chicken fillet - 0.5 kg.
Potatoes - 2 pcs.
Eggs - 2 pcs.
Mushrooms - 100 grams.
Onion - 1 pc.
Cheese - 250 grams.
Vegetable oil.
Mayonnaise.
Salt.

Who's hotter?

If you haven’t tried a hot salad yet, then don’t waste your time and quickly go to the kitchen and try one of the many recipes. Such dishes are easy to prepare, they are tasty and light, and you can eat them immediately, without waiting for the snack to cool completely.

Hot or warm salads are perfect for the cold season; they are best served for lunch or dinner, because such snacks satisfy hunger well and can easily replace one of the main courses.

It is interesting that recipes for hot salads have been known to people since ancient times; even the ancient Romans ate a mixture of fresh vegetables and herbs, seasoned with heated honey and spices. A new wave of popularity of warm snacks arose during the Renaissance; Europeans began to add herbs, cheese, seafood, and meat to their dishes.

In the vast expanses of the former USSR, hot salads were very popular, and their recipes were familiar to every housewife; most often they were prepared from boiled potatoes, liver, fried onions and carrots, and fish. Such appetizers and salads could replace a hot dish on a festive table and always caused culinary delight among guests.

Today there are many original recipes with photos, with which you can prepare new hot salads every time, choosing ingredients for every taste: liver and chicken, meat and fish, fresh or canned vegetables, fruits, cheese and herbs, mushrooms and legumes, rice and pasta.

By the way, dishes such as hot salads are rarely seasoned with mayonnaise, preferring vegetable or butter, often the same oil that was used to fry the main ingredients. Photos will help you effectively design a hot salad if you plan to serve it on a festive table, and it is best to lay out the appetizer in portions.

Separately, it is worth mentioning salads with hot smoked fish, which can be eaten both warm and cold. The basis of such snacks can be smoked mackerel, salmon, cod, which go well with lettuce leaves, boiled potatoes, tomatoes, fruits (especially citrus fruits), pickles and mushrooms, green peas, etc.

Mayonnaise, sour cream or oil-vinegar dressing are suitable as a dressing. Salad with smoked fish (hot smoked) is suitable for both a festive table and every day.

Even inexperienced housewives can prepare a hot salad from fish, meat, and vegetables without any problems, and the result will delight all household members.

Preparation

Hot chicken salads will appeal to everyone without exception, they are easy to prepare, and the taste is amazing. In addition, the dish turns out to be satisfying and nutritious. Hot salad with chicken, potatoes and mushrooms will fit perfectly into the holiday menu. You can use any mushrooms: champignons will make the taste of the dish more delicate, and forest mushrooms will add a unique aroma.

Cook the chicken fillet until tender, placing it in boiling salted water. Cool without removing from the broth.
Boil the potatoes in their skins, cool and remove the skins.
Hard boil the eggs, cool and peel.
Cut everything into cubes of the same size.
Chop the onion and fry until golden brown.
Wash the mushrooms, cut them in a convenient way and fry them in the same frying pan, adding oil and salt 2 minutes before the end.
Grind the cheese on a coarse grater.
In a deep glass salad bowl or baking dish (preferably rectangular), lay out the future hot salad in layers: potatoes, 1/2 chicken fillet, onions, fried mushrooms, remaining chicken, eggs and cheese. Coat all layers except the last one with mayonnaise and add more salt if necessary.
Place the container with the salad in the oven, preheated to 150C for about 15 minutes. When the cheese has melted, the dish is ready, you can take it out and serve immediately, garnished with sprigs of fresh herbs.

Options

Hot salads, as can be seen from the photo, rarely include a large number of ingredients, and it is not necessary to cook them with meat. Vegetarians will love the warm appetizer of potatoes with mushrooms and beans.

Potatoes should be cut into slices and baked in the oven, rubbed with salt and spices to taste.
Fry the mushrooms together with the onions, sauté the carrots separately, mix everything, adding a can of canned beans and heat in a frying pan.
Place baked potatoes in a salad bowl, mushroom mixture on top, sprinkle with chopped herbs and serve immediately.

To prepare hot fish salad, you will need 2-3 cans of any canned food in oil (mash with a fork), several large onions (cut into half rings and fry in oil), chopped boiled eggs and boiled rice. All ingredients must be mixed, chopped parsley and heated vegetable oil must be added. This salad can be made from hot smoked fish, not canned fish; it will only turn out tastier; in this case, you can add a little soy sauce to the dressing.

A salad with hot smoked fish will go down with a bang, and preparing it couldn’t be easier. For example, you can make potato salad from hot smoked cod, which is popular among the Scandinavian people.

You need to boil the potatoes and carrots, peel them and cut them into cubes.
Peel the cod and chop into large pieces.
Combine everything, add chopped lettuce, pickles and green peas, season with mayonnaise.
You can add a little horseradish and vinegar to the mayonnaise to make the salad more spicy.

Any hot salad, prepared according to the chosen recipe with a photo, can be effectively decorated with boiled eggs, carrots, beets, cutting out flowers from them, as well as sprigs of fresh herbs, tomato or fruit slices.

Chicken and vegetables are an ideal combination not only for a salad, but also for a main dish. Therefore, just imagine what a delicious snack we could come up with for you!

Diet recipe

Prepare a light salad with chicken and vegetables:

Rinse the meat, dry it and immediately cut off all unnecessary fat;
Pour oil into a frying pan, heat it and place the chicken in it;
Fry it, stirring, until cooked;
After this, transfer to napkins, add salt and let cool;
Wash the cucumbers, cut into thin rings;
Rinse the tomatoes, remove the stems and chop coarsely;
Wash the pepper too, peel the inside and cut into bars;
Place tomatoes, cucumbers and peppers in a salad bowl;
Salt the ingredients and add cheese, cut into large cubes;
Stir and place pieces of meat on top;
Open the olives, drain the brine and place the berries on top;
Drizzle the salad with olive oil and sprinkle with dried oregano.

Salad with chicken and fresh vegetables with mayonnaise

2 large fillets;
10 g parsley;
340 g mozzarella;
2 pinches of chili;
3 cucumbers;
40 ml mayonnaise;
3 tomatoes;
2 pieces of garlic.

Time: 50 min.

Calories: 117.

Cooking:

Warm salad with chicken, sesame seeds and vegetables

40 ml soy sauce;
5 g sugar;
15 ml sesame oil;
5 ml sweet chili sauce;
15 ml lemon juice;
1 onion;
280 g chicken fillet;
2 pieces of garlic;
30 ml oil;
5 g ginger;
4 branches of cilantro;
1 bell pepper;
15 g sesame seeds;
1 carrot;
½ chili;
8 pcs cherry;
50 g cabbage.

Time: 50 min.

Calories: 108.

Component processing:

Wash the chicken, cut off all the membranes from it and dry the product;
Cut it into strips and place in a bowl;
Pour in soy sauce, sesame oil, sweet chili sauce, lemon juice and add sugar;
Mix everything thoroughly and leave to marinate for at least thirty minutes;
Peel the onion, rinse it and cut into feathers;
Remove the husks from the garlic and chop it with a garlic clove;
Cut off the peel of the carrot and grate it;
Wash the cabbage, chop it finely;
Rinse the pepper, cut out the center and coarsely chop the vegetable;
Wash the tomato too, cut out the green part and coarsely chop the fruit;
Wash the chili, cut out the seeds and chop the pulp very finely;
Heat a frying pan with oil and place the meat in it;
Fry it for five minutes, add salt and ginger;
After this, add the ingredients with onion, garlic and hot chili;
Cook for two minutes without ceasing to stir the ingredients;
Next, add bell pepper and cook for another minute;
Let the carrots follow the peppers and also cook for just a minute;
Add cabbage and tomatoes, salt the salad and remove from heat;
Place on a plate and sprinkle with toasted sesame seeds;
Rinse the cilantro, chop it and sprinkle on the salad.

Hot salad with chicken and vegetables

5 ml balsamic vinegar;
270 g chicken meat;
40 ml olive oil;
½ bell pepper;
15 ml soy sauce;
1 tomato;
15 g sesame seeds.

Time: 40 min.

Calories: 201.

How to work with products:

Wash bright fleshy peppers, cut out membranes and seeds;
Cut the edible part into strips;
Rinse the tomato, cut out the green stuff and cut the vegetable into rings;
Wash the fillet, trim off the fat and dry the meat with napkins;
Cut it into small strips and place in a bowl;
Pour in soy sauce, stir and leave to marinate for a quarter of an hour;
Pour oil into a frying pan, heat it and place the chicken in it;
Stir-fry for about five minutes and then add pepper;
Cook the ingredients for the same amount of time, stirring;
Place tomato rings in a salad bowl, place peppers and meat on top;
Drizzle it with oil and balsamic vinegar, sprinkle with sesame seeds.

Recipe for salad with chicken, vegetables and mushrooms

1 potato tuber;
2 eggs;
340 g chicken fillet;
15 ml lemon juice;
70 g butter;
30 ml balsamic vinegar;
1 zucchini;
120 g pickled mushrooms;
150 g asparagus;
2 artichokes.

Time: 50 min.

Calories: 101.

Cooking:

Rinse the meat, clean it and dry it without fail;
Place on a cutting board and cut into small slices;
Place a piece of butter in a frying pan and let it melt;
Place the fillet and fry it until golden brown, remembering to stir occasionally;
At the end of cooking, add a little black pepper and salt;
Wash potatoes, asparagus, zucchini and artichokes thoroughly;
Steam vegetables, peel them;
After this, the components can be crushed into any shape;
Open the mushrooms, pour off the marinade and cut them into halves, quarters or leave whole - it all depends on the size of the mushrooms;
Finally, mix the chicken with mushrooms, artichokes, potatoes, zucchini and asparagus;
Pour citrus juice and balsamic vinegar into a saucepan;
Mix everything well and put on the stove to bring to a boil;
Divide the eggs and beat them separately;
Then start pouring the yolks into the saucepan, without ceasing to beat the mass;
Pour the remaining butter from the chicken into the sauce, whisk again;
Lastly, add the whites into the sauce, which also need to be beaten first;
Pour the prepared sauce over the salad and serve it to the table.

How to cook salad with garlic dressing

10 ml soy sauce;
230 g chicken meat;
5 g Dijon mustard;
20 ml oil;
½ bunch of lettuce;
1 piece of garlic;
1 tomato;
60 ml olive oil;
1 onion;
140 g mozzarella.

Time: 30 min.

Calories: 192.

Cooking:

Rinse the chicken meat, dry it with dry cloths and place on a cutting board;
Rub the fillet with black pepper and a little salt;
Pour oil into a frying pan, heat it and put chicken fillet in it;
Fry it until cooked on both sides;
Wash the lettuce leaves thoroughly, tear them into small pieces and pour into a salad bowl;
Wash the tomato, cut it into slices, then in half and place on the salad;
Peel the onion, rinse it and cut into rings;
Place on top of tomatoes while awaiting other ingredients;
Remove the cheese from the brine, chop it coarsely and place it again on a dish;
Cut the chicken into slices and place on the surface of the salad;
Peel the garlic and crush it with a garlic press directly into the oil;
Add both mustard and soy sauce and then stir;
Pour the resulting dressing over the salad and serve.

To keep the chicken juicy, when boiling it, you need to cool it in the broth and only remove it after it has cooled. This will keep the meat juicy, and the dish will become much tastier. If you fry meat, then a golden brown crust will be enough. Then close the lid and fry until done.

We used a specific type of cheese in several salads. It is important to remember that you can replace it with your favorite variety to make the dish even tastier and more appetizing.

When you buy pickled mushrooms, be sure to study the composition, and it is better to take the packaging where the contents are visible. Recently, we have often been sold Chinese mushrooms under the guise of our favorite champignons.

Easy and quick salads with chicken and vegetables are in your hands today. We offered you all the most delicious things we knew. Take advantage of our knowledge as soon as possible.