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Summer salad with chicken breast

Summer salad with chicken breast

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I seasoned the chicken breast with salt and pepper and put it on the grill. When it was ready I let it cool then I cut it into strips. I washed the salad and put it on a towel to absorb water.

I peeled the cucumbers, I cut them into cubes, I cut the tomatoes in half and then I cut them into slices, I sliced ​​the peppers, I cut the onion into small pieces, I cut the cheese into cubes. All the ingredients are mixed easily. .I put them in a large bowl covered with lettuce leaves. I made a dressing of olive oil, juice from half a lemon, I mixed with oregano, a little salt and poured over the salad.

Details recipe preparation Salad with chicken and boiled egg

  1. Cut into cubes or strips 1 boiled chicken breast LaProvincia.
  2. Clean and chop into 2 cm cubes 6 boiled eggs, 3 potatoes baked in the oven, 3-4 dried tomatoes and put everything in a large bowl.
  3. Add 10 green olives, 2 tablespoons vinegar, 2 tablespoons mustard, 2 tablespoons olive oil and 3 cloves green onions finely chopped in a bowl.
  4. Put salt and pepper to taste and mix well in salad.
  5. Add ½ bunch of parsley finely chopped, mix and taste. Season if necessary, with salt and pepper.
  6. Good appetite!

Handsome salad with chicken breast

1.Prepare all the necessary ingredients. Boil the carrot and chicken breast until ready. Boil the eggs for 7-9 minutes to harden.

2.Put the cheese, carrot and boiled eggs through the small grater.

3.Cut the chicken breast into cubes or unwrap it in bundles - according to your own taste.

4. Start assembling the salad: put a kitchen ring in the middle of a flat plate. Place a layer of eggs around the ring and cover it with a grid of mayonnaise.

5. Then place the layer of minced meat and cover it with a grid of mayonnaise.

6. The next layer - the carrot.

7. Then - grated cheese, covering it with a lot of mayonnaise.

8. Decorate the salad with thin slices of kiwi and canned corn kernels (as in the picture below).

You will get a very attractive and festive salad! Enjoy it with great pleasure!

Chicken Breast, Avocado and Strawberry Salad Recipe

No, this is not yet a recipe for a fad and tasteless Chicken Breast Salad. On the contrary, it is a salad with chicken, avocado, strawberries and spinach, full of taste and made in less than 30 minutes.

How often do you look for healthy salad recipes?
And whenever they are faded and completely tasteless.

But there is another problem here. Most of us are looking for salad recipes because we want to eat healthy and lose weight. And indeed many of them are very light, but this often does not help us because we are not tired. That's why we feel the need to eat something continuously.

And consequently, what do we do? We eat more salads and more healthy snacks because they are light.
Do you think that helps us lose weight?

If we indulge in vegetables and fruits to satisfy our constant need to eat, we will never lose too much weight.

We need to find salad recipes that are light but at the same time full. And that's why I made this chicken breast salad. I wanted a simple, healthy, tasty and super filling salad recipe.

In fact, I think that's why I see it as the best chicken breast salad recipe I've made lately. It really satisfies all the requirements you can have from any dish: to be light, healthy, tasty and easy to make.

So today I will show you how to make a delicious salad recipe with chicken breast, avocado, strawberries and spinach.

Salad with Chicken Breast, Avocado, Strawberries and Spinach

All these ingredients bring a lot of flavor to the chicken salad.

But I have another piece of advice for you that will intensify the taste of the meat to the maximum. Make a larger amount of balsamic sauce (dressing). Use half to marinate the chicken before cooking. Keep the other half of the sauce in a saucepan or bowl, separate from the meat. You will use this as a dressing when serving the salad.

You can marinate it from 10 minutes to 24 hours. The more the meat tastes better, the better.

Remember not to use the same sauce when marinating and serving. Even if it's the same, throw the first one when you start cooking the chicken. After you have finished making your salad, pour in the fresh, unused sauce.

If you want to keep the chicken breast salad in the fridge for a few days, then do not mix it with the dressing. Keep them separate and mix only before serving.

If you've tried my recipes before, then you know that I like to macerate most of the meats I cook. In this way, my meat always comes out tender and delicious.

There are many ways to soak as you can see in the recipe for Sandwich with BLT chicken, or Duck with mashed sweet potatoes. For each type of meat there are at least 10 ways to soak it.

I think it is best to choose the one that is easiest and intensifies the flavors the most. And you will find out only by trying.

Returning now to the chicken breast salad, I chose to make it with avocado, strawberries and spinach. But if you want, you can change the ingredients with your favorite vegetables and fruits.

I always said that it is good to be as creative as possible in the kitchen, because you never know what delicacy can come out of you. And it's really fun to play with flavors by combining them in different ways. I always make different changes to all the recipes I cook.

One of my favorite ingredients in chicken breast salad is Avocado. You've probably come across it in most of my recipes. As you know, Avocado has countless benefits. But besides these benefits, I like it because it is super satisfying and fits perfectly with a lot of ingredients. As you can see below, I also like to make avocado burgers.

More Avocado Recipes:

If you are wondering what is the best time of day to serve chicken breast salad, then I can tell you that any, even at dinner. I really like to serve it after I come back from the gym when I'm very, very hungry.

You can do it in larger quantities to last you for several days. Again, I want to remind you that you have to keep the salad separate from the dressing until you serve it.

I do it on Sunday when I have more time and it is enough for 3-4 days. You can slice it into pans and quickly pick one up after you leave for work.

Try this chicken breast salad recipe and tell me what you think. Does it seem easy to you? Delicious?
Leave me in the comments below.


We really like endives and we eat them very often, especially in salads. In general at dinner we eat lightly and a endive salad with chicken breast it is enough. It is made quickly, it is tasty, light and delicious.

  • 2 endive
  • 2 strips of grilled chicken pipette
  • 5-6 cherry tomatoes
  • 2-3 tablespoons of lemon juice
  • 2 tablespoons olive oil
  • salt

Wash and dry the endives and yes they are slightly bitter, unwrap them leaf by leaf and put them in a bowl of cold water in which you added a tablespoon of salt and two tablespoons of white wine vinegar.

After 25-30 minutes, drain, dry and chop the endives. Add the grilled chicken breast pieces cut into strips and the cherry tomatoes cut in half.

Mix the oil with the lemon juice and salt, pour the derssing over the ingredients in the bowl and mix gently. Serve the salad immediately. Enjoy!

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Ingredients Caesar salad with grilled chicken breast

  • 1 large lettuce head or 2 Roman lettuce heads
  • 50 grams of finely grated Parmesan cheese
  • 50 grams of parmesan chips (grated with a vegetable peeler, to cut very thin strips)
  • 1 clove of garlic
  • 3 anchovy fillets
  • 1 tablespoon worchstershire sauce
  • 1 teaspoon of Dijon mustard
  • 100 ml. of extra virgin olive oil
  • 2 very fresh yolks
  • de & # 8211 juice 1 lemon (to taste)
  • salt and pepper
  • optional, 1 teaspoon of honey for dressing
  • 400 grams of chicken breast without skin and bone
  • chicken breast marinade of: 1 clove finely crushed garlic, lemon zest, 1 lemon juice, 1 tablespoon olive oil and 1 teaspoon honey
  • 120 grams of croutons with herbs and garlic

Preparation & # 8211 marinating chicken breast

1. Of course, in my house, the classic version of Caesar salad would not have much passage. How, really no meat? So I prepare the version with grilled chicken breast. And this chicken breast is sure to come out juicy, tasty and fragile, as I showed at grilled chicken breast recipe. So, first, mix the garlic well with the lemon juice and peel, add honey and 1 tablespoon of olive oil and beat everything. I place the chicken breast divided into 4 pieces in a bowl and cover it with the marinade. In this sour marinade, I keep it for 1 hour, covered with foil, at kitchen temperature.

Preparation of dressing for Caesar salad

2. How to prepare Caesar salad is very simple: first, wash and drain the salad well. Then, we prepare all the other ingredients, to have them at hand. Although, in milder weather conditions, I would have done it own homemade croutons, flavored with herbs and garlic, it was a real blessing not to turn on the oven on this heat, so this time I used some herb croutons from Selgros, which I grabbed from the shelf during the last shopping session and which caught me really well!

3. So, Cardini's famous dressing room! In the tall glass of the hand mixer, I put the egg yolks, 2 cloves of garlic, 1 pinch of fine salt, 3 fillets of anchovies, lemon juice, 1 teaspoon of Dijon mustard and olive oil, all at once . With the help of the hand blender, I proceeded exactly as at my mayonnaise by the minute.

With the blender completely immersed in the glass and supported by its bottom, I worked the ingredients insistently, first of all to crush the garlic and the anchovy fillets. I didn't move the blender, not from the bottom of the pot, until the dressing, with the appearance of opaque mayonnaise, started to rise almost enough to "swallow" its pear. I continued until the sauce was perfectly emulsified, then I added the grated Parmesan cheese and I mixed well. I added the worchestershire sauce, salt and pepper, a little more lemon juice and 1 teaspoon of honey. Without it, for my taste, the Caesar salad dressing is never balanced.

Assembling and serving Caesar salad

4. Before moving on to assembling this Caesar salad, I made the grilled chicken breast. Marinated chicken breast slices, 2-3 cm thick, already brought to room temperature, do not need more than 2-3 minutes on the hot grill. Before putting them on the grill, take them out of the marinade, drain them well and toss them with absorbent kitchen towels. Season them with salt and pepper, only then put them on the grill well. I only turn the meat from one side to the other once. This is the only way to get beautiful traces of grill. During cooking, the meat will form a beautiful crust and penetrate perfectly. After removing it from the grill, I cover the chicken breast with foil and let it rest for ten minutes.

5. After the chicken breast has rested, pour the creamy dressing over the salad leaves, add the croutons and mix well. Virtually all leaves and croutons must be covered by dressing.

6. Place the Caesar salad on the plate, sprinkle with the Parmesan cheese and place on top of the chicken breast cut into pieces only good to put in your mouth.

  • Calories- 137
  • Fats- 9g
  • Saturated fats - 1g
  • Cholesterol - 0mg
  • Fiber- 2g
  • Protein- 1g
  • Carbohydrates - 13g
  • Sugar- 10g
  • Sodium- 331mg
  • Fier- 1mg
  • Calcium- 32mg

Mix the vinegar with the mustard, salt and pepper in a larger bowl to prepare the salad dressing. Add a little olive oil and mix until you get a homogeneous composition. Add the vegetables to the dressing and leave for five minutes. At the end, add the pieces of watermelon and chicken breast. Add more spices if needed.

Ingredients Chicken breast salad

  • 250 grams of lettuce or assorted according to everyone's preference (radicchio, ruccola, iceberg, etc.)
  • 300 grams of chicken breast
  • 150 grams of grated carrot
  • 150 grams of grated celery
  • 150 grams of shaved apple
  • 1 lemon
  • 40 ml. of extra virgin olive oil
  • 50 -60 ml. of yogurt
  • 50 grams of grated Parmesan cheese
  • 1 clove of garlic
  • a few cherry tomatoes (or a large slice of tomato)
  • optional: toast slices or croutons, grated Parmesan cheese for sprinkling
  • salt and pepper to taste

How to prepare chicken breast for salad

I prepared, as for snitel, three slices of chicken breast, for the three diners. Husband and young lady wanted in their salad chicken schnitzel, so I rolled theirs in flour, egg and breadcrumbs and fried them. My chicken breast slice was steamed. The idea is that you can use cooked chicken breast for this salad in any way you like best. It doesn't matter if it's grilled, steamed, schnitzel or even boiled. This salad is a good solution for using boiled poultry for soup.

Preparation Light and tasty chicken breast salad

The apple, celery and grated carrot are mixed with the juice of 1/2 lemon.

Add the yogurt over the grated vegetables and, if desired, a drop of salt and mix well.

Prepare a dressing by robotically mixing the garlic, grated Parmesan and olive oil. After it is well homogenized, becoming like a paste, it is diluted with the remaining lemon juice (half).

Divide the broken greens into pieces in bowls suitable for salad and sprinkle with half of the dressing with Parmesan and garlic.

On top of the greens, place a layer of grated roots, dividing them evenly between the 3 bowls. Place the chicken breast on top (cooked as you like, either boiled, or roasted, or schnitzel) cut into slices and tomatoes and sprinkle with the remaining dressing. That's all! Depending on your preference, you can eat salad with fried toast slices.

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Beef Salad

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Boil the chicken and cut it into cubes. Carrots and potatoes are also boiled (in different pots). Then peel, cut into small cubes. Then I make mayonnaise, as it is known. Collect the cucumber cubes in a gauze to drain the water. The peas drain well from the water. I put all the ingredients in a bowl and season with salt and about 3-4 pepper powders. I mix everything lightly and taste to see if the cucumbers are enough, then I add about 5 good tablespoons of mayonnaise, just enough to bind the ingredients a little. Then I put the salad in a bowl (I choose a nice one), then I glaze it with the remaining mayonnaise. I decorate it with cucumber slices, parsley leaves and pickled peppers.

TIP: Leave it in the fridge for a day, the salad is much better after it is in the fridge than when it is ready, because the flavors of the ingredients mix.