If it comes to salads with chicken and croutons - the first thing that comes to mind is the famous "Caesar" . However, the variety of chicken salads goes far beyond the assorted assortment, and thanks to the ready-made ready-made crackers, you do not have to suffer with the preparation of domestic croutons.
Salad of chicken and cayenne
Ingredients:
- chicken fillet - 1 piece;
- a mixture of Provencal herbs - 1 teaspoon;
- salt, pepper - to taste;
- lemon juice - to taste;
- mix of salad - 1 package;
- cherry tomatoes - 6 pcs .;
- cucumber - 1 piece;
- olive oil - 1 tbsp. a spoon;
- crackers - 1 pack.
Preparation
Chicken sprinkle with lemon juice and rub salt with pepper. Add a mixture of Provencal herbs for flavor and leave the fillet marinate for 15-20 minutes. Marinated chicken cut into cubes and fry until golden brown. We put the chicken into a plate and cool it.
While the fillet cools, vegetables cut into cubes and mix in a salad bowl. There also add a mix of salad, as well as pieces of chicken fillet. Season the salad with salt, pepper and pour with olive oil. Before serving, sprinkle the salad with croutons.
Salad from kirieshkas with beans and chicken
Ingredients:
- crackers - 1 package;
- vegetable oil - 2 tbsp. spoons;
- chicken fillet - 150 g;
- string beans - 100 g;
- green beans - 100 g;
- green onions - 3 pcs .;
- cherry tomatoes - 150 g;
- white wine vinegar - 2 tbsp. spoons;
- Dijon mustard - 1 tbsp. a spoon;
- salt, pepper - to taste;
- olive oil - half a century;
- sugar - 1/2 tsp.
Preparation
Chicken fillet salt, pepper and oil. We wrap the chicken with foil and put it in a preheated 190 degree oven for 20-25 minutes.
Blanched beans are blanched for a couple of minutes, and the beans are boiled in salted water for a similar amount of time. As a result, beans and beans should become more tender, but keep their fresh, crunchy texture. Cherry tomatoes are cut into quarters. We mix them in a salad bowl with legumes and chicken disassembled into fibers.
In a small bowl, whisk together the vinegar and mustard with salt, pepper and sugar. With constant stirring, we add olive oil to the mixture. We fill the salad and sprinkle it with croutons.
Chicken salad with cinnamon
Ingredients:
- crackers - 1 package;
- tomatoes - 200 g;
- olive oil;
- lettuce - 1 head;
- Parmesan - 25 g;
- chicken fillet - 1 piece;
- garlic - 1/2 tooth;
- egg yolks - 2 pieces;
- Worcestershire sauce - 1 teaspoon;
- lemon - 1/2 pcs .;
- salt, pepper - to taste.
Preparation
Let's start with the preparation of the refueling, in her role we will make home mayonnaise. For its preparation, whisk egg yolks with salt, pepper, lemon juice, Worcestershire sauce and squeezed through the garlic press. Constantly whipping the mixture with a whisk, we start pouring vegetable oil in a thin trickle. As soon as the sauce becomes white, smooth and will acquire a creamy consistency - cover it with a film
Chicken fillet fry in a pan with a grill, seasoned with salt and pepper. We leave the cooked chicken for 5-7 minutes to preserve the meat juice. While the chicken is resting, let's take the rest of the ingredients - we'll cut the tomatoes into quarters, we'll disassemble the lettuce, wash and pick them up, and parmesan cut into thin slices with the help of a vegetable peeler.
Now all the ingredients of the salad can be mixed, put chopped chicken on top, sprinkle all the crackers and pour over the dressing. Salad should be served immediately, after cooking, otherwise the sauce and vegetable juice crackers can get wet and the dish will lose its appearance and texture.