Warm salad with chicken: recipe

Not all salads are light snacks. Some of them, due to the richness of the various dressing and the presence of a fairly high-calorie ingredients, may well replace the full-fledged second dishes. For example, a warm salad with chicken, presented in this article in several versions, amazes the imagination by the unusual combination of products. It is this property that makes the dish very original.

Features of preparation of salad

What are the main secrets of getting this dish? With completely different technologies for preparing individual components, it is worth paying attention to two features that are present in all salads.

• The presence of green foods, vegetables or greens. Chicken fillet is quite dry in its properties. Therefore, to obtain a harmonious taste, you need to refresh the dish with some other food product. Usually in salads, for example, green onions, cabbage, lettuce leaves, green peas are present as one of the ingredients .
• Selection of refueling. The sauce for a warm salad is almost always prepared from aromatic seasonings, sour juices and butter. Combining milk-based products with hot meat components is not recommended. When heated, not only the consistency, for example sour cream, can change, but also its taste characteristics due to the possible separation into serum and clots.

Recipe one: a warm salad with chicken and potatoes in mustard-yoghurt pouring

Prepare the sauce so that it sticks a little. To do this, mix 100 g unsweetened yogurt (can be replaced with low-fat mayonnaise), 1 incomplete art. L. Ready tart mustard and 5-6 large sprigs of fresh parsley. Young potatoes (4-5 medium tubers) boil whole. Chicken (without veins) fillets (200 g) chop into slices, fry in a red-hot thick-walled frying pan, adding to the mass of 1 tbsp. A full spoonful of creamy unsalted and any vegetable oil. On a wide dish, put the first layer of fresh green curly leaves or watercress. Tomatoes (2 fresh fleshy fetuses) are cut into slices. Put them on top of the salad in a second layer. After hot peeling the hot potatoes are divided into large pieces. Then mix it with the dressing and immediately put the third layer on top of the tomatoes. Pieces of chicken fillet take off the skimmer from the pan and place on the potatoes. Garnish salad with 1 tbsp. L. Fried nuts. Serve hot.

Combination with green peas and lemon dressing in the second recipe

Potatoes (5-6 medium pcs.) Peel, cut into small pieces and, mixing with 2 tbsp. L. Mayonnaise, ½ tsp. Large salt, ¼ dess. L. Ground any pepper, bake in the oven until browned. Chicken fillet (200 g) boil until cooked and immediately cut into thin long pieces across the fibers. Frozen green whole peas (1 faceted glass) pour with boiling water and swing to a colander for draining. Mix hot toasted potatoes, warm chicken and pour over 2 tbsp. L. Any butter and lemon freshly squeezed juice. After infusion for several minutes under the lid, add a warm peas, 3 tbsp. With the top of a chopped green onion. Dosolite dish if necessary. At will, you can enter into the refueling of a bit of the finished mustard. Serve warm salad with chicken immediately, sprinkle with chopped parsley or dill.

The third way of preparation: with macaroni and soy-sesame sauce

Macaroni (100 g) of medium size, boil until cooked. To make the products not lose shape, it is better to use the durum wheat produced with the presence of the egg base. Throw them in a colander, without rinsing, and cover with a lid to keep warm. Chicken breast (150 g) chop into strips and pour in soy sauce (2 full tablespoons) for about 15 minutes. Then, after removing from the dressing, quickly fry them in a hot pan in 2 tbsp. Complete with l. Vegetable oil. Remove the meat pieces with a noise, mix the fillet with pasta. Add a large bunch of green salad to the mass, tearing it into pieces. Season a warm salad with chicken breast 1 full st. L. Soy sauce, in which pre-pour 1 with the top of a tsp. Sugar, ½ tsp. Salt, a pinch of sesame seeds and ground pepper (any) to taste. Serve with fried almonds.

The fourth recipe for a warm salad with chicken in garlic oil with cabbage and mushrooms

A large onion and 2 large chives are finely chopped and put on low heat in creamy unsalted butter (2 tablespoons). 200 g of mushrooms (best to take champignons), clean and cut with plates. Put them in a frying pan and add the fire. After evaporation of the liquid, attach to the mass chopped chicken fillet (250 g) and cook until cooked, seasoning with spices and salt. Fresh white cabbage (1/3 of a medium-sized fork) chop with long thin strips and pour into a large bowl, sprinkling 1 tbsp. L. Vinegar. One carrot cook until half ready and chop in circles. Combine the chicken-mushroom fry with freshly chopped cabbage. In the mass, add carrots, a little fresh green and colored cress-salad. Before serving, sprinkle a dish of grated cheese on top. This salad will look especially appetizing thanks to the melted crust.

The fifth recipe: salad with spinach, pumpkin and maple syrup

The dish turns out extraordinarily bright due to the addition to the main mass of pieces of pumpkin. Take it about 0.5 kg (without seeds), cut into small pieces and, greasing with maple syrup (2 tablespoons), put the baked in the oven for half an hour. Chicken breast (200 g) cut across to get pieces in the form of steaks. Fry them on hot oil (3 tbsp.) On both sides until ruddy. To the finished chicken fillet put a little cooled pumpkin and mix. To the mass, add ½ a faceted glass of ground walnuts, a large bunch of fresh spinach and 1 large red onion cut into half rings. Season a warm salad with a mixture of ready-made mustard, maple syrup, apple cider vinegar and any vegetable oil taken 1 full decoction. L. To prepare this sauce, all the ingredients must be mixed very thoroughly, whisking until homogeneous. Serve with boiled potatoes or mashed potatoes.

Sixth version of salad: with Bulgarian pepper, zucchini and lime juice

Chicken fillet (about 200 g of pulp without veins and skins) cut into medium pieces and marinate in a mixture of garlic, curry powder and ½ lemon juice. After an hour, quickly fry the fillets on the grill. It is important not to overdry it, so that the product does not lose its juiciness. Young (without solid inner bones and hard peel) zucchini of yellow or green color shred straw.

Remove the Bulgarian red pepper from the seeds and cut lengthways along the long thin strips. A bunch of green onions and watercress slice into medium pieces. All the fresh ingredients put in a bowl and mix. Last add the hot chicken. Pour the salad with a fragrant dressing, prepared from 2 tbsp. L. Freshly squeezed lime juice, 1 tbsp. L. Olive or any other vegetable oil, 1 tsp. Table salt and sugar. Fans of spicy herbs can sprinkle a dish when serving fresh greens chopped cilantro.

Seventh recipe: with avocado and honey

Very original taste has a warm salad with chicken and tropical fruit. To make the dish successful, it is very important to use a ripe avocado with orange flesh. Chicken fillet (4 medium breasts) cut into thin marbles and place in marinade: juice ½ large fresh lemon, 1 full decoction. L., 3 tbsp. Full of vegetable oil and 2 dess. L. Ready mustard mustard. After half an hour, fry the meat quickly on hot oil, turning over from all sides, until a crusty crust is obtained. After this, you need to sprinkle chicken with small sesame seeds (2 tbsp.). Flesh avocado (2 medium pieces), cut into cubes, salad (1 bunch), tear with hands. Mix all ingredients and season with crushed garlic (1 small tooth) and 2 tbsp. L. Not strong 6% table vinegar. Immediately serve salad on the table. In the absence of avocados, it can be replaced with fresh cucumber or young courgettes.

For sure, these tips on how to prepare a warm salad, will be useful to you for obtaining original and tasty dishes. Bon Appetit!