Green peas always add freshness to the dishes and an interesting texture. In a season in salads it is possible to use fresh green peas, having submitted it directly fresh, only having washed out and having got through before it, or slightly fried, and in a cold season the frozen, or canned product will fit both.
Recipe for salad with chicken and green peas
Ingredients:
For salad:
- chicken fillet - 1 piece;
- green onions - 1 bunch;
- green peas - half a century;
- olives - 1/2 tbsp.
For refueling:
- mayonnaise - 1/3;
- basil;
- garlic.
Preparation
Chicken fillet boil in salted water, cool and cut into cubes. Add chopped finely chopped onions and olives to the chicken, mix everything. Mine and peel green peas, add peas to other ingredients.
Basil and garlic crushed with a blender. Mix the greens with mayonnaise and season the salad with the resulting sauce. To refuel even more saturated with taste and natural, we recommend using home mayonnaise for its basis.
Salad with chicken, eggs and peas
Ingredients:
- chicken fillet - 1 piece;
- eggs - 3 pieces;
- Bulgarian pepper - 1 pc .;
- green peas - half a century;
- lemon juice - to taste;
- homemade mayonnaise - to taste.
Preparation
We chop off chicken, season with salt and pepper on both sides, then fry until ready, cool and cut into cubes. Eggs cook hard-boiled and finely chopped. Bulgarian pepper is cut into thin strips. Green peas are cleaned and sorted. Mix all the ingredients in a salad bowl, season with mayonnaise and lemon juice. Before serving let the salad cool a couple of hours and serve it just like that or in a sandwich, on toasted toast and a glass of juice.
Salad with corn, chicken and peas
Ingredients:
- chicken fillet - 2 pieces;
- celery - 2 stems;
- carrots - 2 pieces;
- green peas - 1 item;
- canned corn - 1 item;
- raisins - 1/2 tbsp.
For sauce:
- mayonnaise - 1 item;
- ketchup - 2 tbsp. spoons;
- olive oil - 1 teaspoon;
- mustard - 1 teaspoon.
Preparation
Chicken fillet boil in salted water, cool and disassemble the fibers. Celery is finely chopped, and carrots are rubbed on a large grater. Mix the chicken with the prepared vegetables, add a glass of canned corn and pre-steamed raisins. Mayonnaise whisk with butter, mustard and ketchup. Finished the sauce dressing the salad and serve it to the table.
This salad can be served just like this - it is full and on its own - and you can add to it a side dish of mashed potatoes or boiled rice for especially hungry.
Salad with chicken, peas and cucumber
Ingredients:
For refueling:
- parsley - 1/4;
- basil - 1/4 of a century;
- green onions - 1/2 tbsp .;
- rice vinegar - 2 tbsp. spoons;
- Dijon mustard - 1/2 tbsp. spoons;
- olive oil - 1 tbsp. a spoon;
- honey - 1 tsp;
- salt;
- garlic - 1 clove.
For salad:
- chicken fillet - 1 piece;
- celery - 2 stems;
- green peas - 3/4;
- mozzarella cheese - 80 g;
- cucumber - 1-2 pieces;
- petals of almonds - 2 tbsp. spoons.
Preparation
For refueling, greens are blended in a blender. In the finished mashed potatoes add oil, mustard, honey and the garlic passed through the press. Solim dressing to taste and whisk again.
Chicken fillet boil in salted water, cool and cut into cubes. Celery cut across small pieces. Cheese is rubbed on a large grater. Cucumber is also rubbed, and excess moisture is squeezed. Mix all the salad ingredients together with almond petals or just crumbled almonds. We fill the salad with the prepared dressing and serve it to the table.