Another contribution to the New Year's Eve, and not only, a box of delicious snacks - it's salads with chicken. Lovers of delicate and dietary meat of this bird are sure to be pleased with both classical and very original combinations of the favorite product in the recipes of salads, which we will present below.
Birch salad with smoked chicken fillet
Ingredients:
- champignons - 200 g;
- smoked chicken fillet - 300 g;
- eggs - 4 pieces;
- Prunes - 100-120 g;
- Fresh cucumbers - 2 pcs .;
- onions - 1 pc .;
- mayonnaise - to taste;
- greens - to taste.
Preparation
Chicken fillet is sorted into fibers, or cut into small cubes. Mushrooms chop and fry until ready with the thin semicircles of onions, not forgetting about salt and pepper.
Eggs boil hard boiled and rubbed on a large grater. Prunes are soaked in hot water, cut into strips, part of the straws are put aside for decoration. Cucumbers are cut into thin strips.
Once all the ingredients have been prepared, you can start assembling the salad. At the bottom of the salad bowl, put a layer of prunes, then follow the mushrooms with onions, cover everything with mayonnaise and lay chicken fillet, followed by eggs and again mayonnaise. The last layer is cucumber, we cover them with a thick layer of mayonnaise and decorate the ready salad with prune strips, in the manner of black strips on the birch trunk. Salad with chicken fillet and champignons is ready, it can be served to the table!
Salad with pineapple and chicken fillet
Ingredients:
- chicken fillet - 1 piece;
- celery - 2 stems;
- green onions - 2 feathers;
- green pepper - 1/2 pcs .;
- salt - 1 teaspoon;
- pepper - pinch;
- mayonnaise - half a century;
- ground pecans - 1/2 st;
- canned pineapple - 1 can;
- lemon juice - 1 tbsp. a spoon.
Preparation
Chicken breast boil in salted water, leave to cool and cut into small cubes. Similarly, we do the rest of the ingredients, chop the celery, green pepper, pineapple, mix them with the chicken and season it to taste. We fill the salad with a mixture of mayonnaise with lemon juice, sprinkle with chopped nuts and green onions. Before serving, let's cool our simple salad with pineapple and chicken fillet for about 30 minutes.
Recipe for salad from chicken fillet
Ingredients:
- chicken breast - 3 pcs .;
- olive oil - 1 tbsp. a spoon;
- salt, pepper - 1/2 tsp;
- yoghurt without additives - 1 item;
- mayonnaise - 1/3;
- Dijon mustard - 1 tbsp. a spoon;
- juice of 2 limes;
- carrots - 3 pieces;
- cucumbers - 2 pieces;
- celery - 2 stems;
- green peas - 1 item;
- red onions - 1 pc .;
- olives - half a century;
- parsley - 1 bunch;
- basil - 1 bunch;
- pita, or lavash.
Preparation
In the frying pan, we warm up the olive oil and fry the cut chicken breast on it. Do not forget to salt and pepper the meat, and then fry about 5 minutes until ready.
In a small bowl, mix all the ingredients for the sauce: yoghurt, mustard, lime juice, salt and pepper residues.
Cucumber cut into thin strips, carrots three on a grater, and celery grind into cubes. Frozen green peas boil in salted water. Mix vegetables and meat, add chopped greens to taste and dress salad with sauce. You can serve such a snack as separately, and wrapped with a pita, or pita bread.
Salad with chicken fillet and corn
Ingredients:
- chicken fillet - 500 g;
- olive oil - 2 tbsp. spoons;
- paprika - 2 tsp.
- smoked paprika - 1 teaspoon;
- cumin - 1 teaspoon;
- oregano - to taste;
- Bulgarian pepper - 1 pc .;
- honey - 1 teaspoon;
- 1 lime juice;
- garlic - 3 cloves;
- water - 1 item;
- mix of salad;
- cheese "Feta" - to taste;
- canned corn - 1 pot.
Preparation
Chicken fillet grease with oil, season with salt and pepper. In a separate bowl, mix all the spices and rub them chicken. In our marinade will also go honey, garlic, lime juice and its peel. We put the chicken in a fireproof form and fill it with a glass of water, cover the form with foil and set the meat to bake for 90 minutes at 80 degrees.
Mix the chopped chicken with the salad mix, add the corn, pour the salad with olive oil and a small amount of the liquid left after baking. We serve the salad for tacos, sprinkled with cheese.