Chicken salad with pepper and eggplant
Products
Chicken breast fillet - 375 grams
Zucchini - 350 grams
Eggplant - 250 grams
Bell peppers 3 colors - 1/2 each
Canned tomatoes - 250 grams
Bow - 2 heads
Fennel seeds - 1/2 teaspoon
Garlic - 5 cloves
Vegetable oil - 7 tablespoons
Salt - 1 teaspoon
Ground black pepper - half a teaspoon
How to make a salad with chicken and vegetables
1. Wash eggplants and zucchini, dry and remove the skin. To do this, you need to use a potato peeler, which will remove a thin layer of the skin. Cut into cubes or diamonds.
2. Peel 2 onion heads, cut into thin rings.
3. Wash red, yellow and green bell peppers, dry, cut out the seed capsule and remove the seeds.
4. Cut the peppers into cubes or diamonds of the same shape as the eggplant.
5. Zucchini, pepper and onion mix, season with pepper and a pinch of salt.
6. Peel the cloves of garlic, chop or pass through a press, mix with 3 tablespoons of vegetable oil and add to vegetables.
7. Remove the canned tomatoes from the container and cut into large pieces.
8. Fry chopped eggplant in a skillet with a pinch of salt and pepper in 2 tablespoons of oil, then add the tomatoes, cover and simmer for 2-3 minutes.
9. Place vegetables in a frying pan, mix thoroughly and remove from heat.
10. Rinse the fillets, cut into medium-sized pieces.
11. On the remaining 2 tablespoons of vegetable oil, fry the meat for 3 minutes on all sides and add the fennel seeds.
12. Put cooled vegetables from the pan into a plate and serve with the meat.
Chicken, mushroom and egg salad
ProductsChicken fillet - 200 grams
Oyster mushroom - 400 grams
Egg - 4 pieces
Bow - 1 small head
Fresh cucumbers - 1 piece of medium size
Mayonnaise - 5 tablespoons (125 grams)
Preparation
1. Rinse the chicken fillet, put in a saucepan, add water so that it completely hides the meat with a reserve of 2-3 centimeters, salt with 1 teaspoon of salt and put on moderate heat.
2. Boil fillets for 30 minutes, then remove from heat and set aside to cool.
3. When the meat is cold, chop it finely. You can cut the chicken fillet with a knife or tear it with your hands.
4. Cook 4 hard-boiled eggs. To do this, place the eggs in a saucepan of cold water. To prevent the eggs from cracking, add 1 teaspoon of salt; place eggs in hot water. Boil eggs for 10 minutes, then remove from heat and cool with cold water.
5. Peel the eggs and cut them into small cubes.
6. Rinse the mushrooms thoroughly, dry with a towel and cut into strips. This will require a sharp knife, with which the food should be cut into plates, 5 mm thick, and then cut into small strips.
7. Place the oyster mushroom in boiling water, boil in salted water, then pass through a colander and cool.
8. Cut the medium-sized cucumber into strips.
8. Peel the onion head and chop finely.
9. Place all the ingredients of the salad in one container, season with 5 tablespoons of mayonnaise and mix well.
10. Add a pinch of salt and pepper to the salad to taste.
Chicken, potato and cucumber salad
ProductsChicken fillet - 350 grams
Apple - 1 piece
Potatoes - 3 pieces
Canned pickles - 3 pieces
Tomato - 1 piece
Mayonnaise - 3 tablespoons
Salt, herbs and pepper to taste
How to make boiled chicken and apple salad
1.Rinse the chicken well, place in a saucepan, pour cold water so that the meat disappears and there is a supply of 3 centimeters, add 1 teaspoon of salt and put on moderate heat. Cook for 30 minutes, then remove the meat from the heat and let it cool.
2. Wash 3 unpeeled potatoes, place in a saucepan, add water and cook for 20 minutes. Then remove from heat, cool and clean.
3. 1 apple should be washed, dried and peeled. This is done either with a sharp knife or with a special vegetable peeler. You need to cut off the peel from the top, going down in a circle. Then you need to remove the core. To do this, first cut the apple into halves, then into quarters, and then, while holding each portion of the product in your hand, cut a large "V" around the core.
4. Take 3 canned cucumbers out of the jar.
5. Cut all prepared foods on a cutting board into cubes. To do this, each ingredient is divided into 5 mm thick plates and then crushed into pieces.
6. Rinse a bunch of greens with water and chop finely.
7. Place all ingredients in one container, salt with a pinch of salt, pepper, season with 3 tablespoons of mayonnaise and mix well.
Chicken, pineapple and corn salad
ProductsChicken fillet - 1 piece (300 grams)
Canned corn - 200 grams
Canned pineapples -300 grams (1 can of sliced pineapples)
Mayonnaise - to taste
Parsley - to taste
Curry seasoning - to taste
Salt - 1 teaspoon
Preparation
1. Rinse the chicken fillet with cold water, place in a saucepan and add water until the meat is hidden. Add 1 teaspoon of salt, place the container on moderate heat and cook for 30 minutes. Then remove from heat, cool and cut into medium sized cubes.
2. Open a jar of canned pineapples and place on a plate. There is no need to rinse the fruit pieces for a rich taste.
3. Open the jar of canned corn and put it in a container.
4. Rinse the parsley well, chop into large pieces.
5. Mix all ingredients in one bowl. Season with salt, curry powder and mayonnaise to taste.
6. Mix everything well, put in a dish and serve.
You can decorate the dish by cutting the tomato into thin slices and placing it on the salad.
Chicken, apple and mushroom salad
ProductsChicken fillet - 400 grams
Pickled mushrooms - 300 grams
Apple - 1 piece
Carrots - 1 piece
Bow - 1 large head
Mayonnaise -3 tablespoons
Vinegar - 2 tablespoons
Vegetable oil - 3 tablespoons
Water - 100 milliliters
Sugar - 1 tablespoon
Salt to taste
Preparation
1. Wash the chicken meat with cold water, place in a container and pour in water until the product is completely hidden (there must be a supply of 3 centimeters).
2. Put the saucepan over medium heat, season with salt and cook for 30 minutes. After the time has elapsed, remove the chicken from the heat, put out of the pan and leave to cool.
3. Cut the cooled chicken meat into small strips.
3. Remove the pickled mushrooms from the jar and cut into strips on a cutting board.
4. Peel the carrots, rinse and grate with large notches.
5. Heat the frying pan, pour 2 tablespoons of vegetable oil, add chopped mushrooms and carrots, and fry for 10 minutes over medium heat.
6. Peel the onion head, cut into half rings and marinate. For the marinade, stir 1 tablespoon of sugar in 100 ml of hot water, add 1/4 teaspoon of salt and 3 tablespoons of vinegar. Stir the marinade, add onion half rings to it, wait 20 minutes, and then drain the marinade.
7. Rinse 1 apple, dry and grate or cut into strips.
8. Place chopped chicken, cooled mushrooms with carrots, pickled onions and an apple in a large bowl. Mix the products, add 3 tablespoons of mayonnaise and stir.
Chicken, fruit and shrimp salad
ProductsChicken fillet - 200 grams
Shrimp - 200 grams
Avocado - 1 piece
Chinese cabbage - 1/2 piece
Mango - 1 piece
Orange - 1 piece
Lemon juice - to taste
Salt - 1 teaspoon
for refueling:
Heavy cream - 1/2 cup
Orange juice - 1/2 cup
Garlic - 2 cloves
Greens to taste
How to make seafood chicken and fruit salad
1. Wash the chicken meat under the pressure of cold water, place in a saucepan, add water until the product is completely hidden and put on medium heat.
2. Add 1 teaspoon of salt and cook for 30 minutes. Then remove from heat and cool. Cut into small pieces.
3. Rinse the shrimp, place in a saucepan and add 1 glass of cold water. Put the container on high heat, add half a teaspoon of salt, 1/2 teaspoon of peppercorns, 1 bay leaf. Cook the shrimps for 5 minutes, then remove from heat, drain and cool.
4. Peel boiled shrimps. To do this, you need to take them by the head, belly up, cut off the legs and head. Then, holding the shrimp by the tail, pull off the shell.
4. Rinse the avocado with water, dry and divide into two parts. Carefully remove the bone, remove the pulp with a spoon and then cut into thin, small slices. You can sprinkle lemon juice on the food to give it that special flavor.
5. Wash, dry and peel the mango. Since it is difficult to clean, there are two ways to use it. The first method resembles the process of peeling potatoes. Method two: cut two large slices on each side of the fruit, as close to the pit as possible. Then, on each half of the mango, make cuts crosswise, without cutting through the skin, and turn out the slice. Cut the mango into small pieces with a knife and place on a plate.
6. 1 orange, rinse, dry. It needs to be peeled, peeled from each wedge and cut into small slices.
7. Wash greens, dry and coarsely chop or tear by hand.
8. Peel and finely chop 2 cloves of garlic.
9. Prepare the dressing by mixing the cream, orange juice, herbs and garlic and divide into two equal portions.
10. Finely chop the cabbage.
11. Put finely chopped cabbage on a dish, season with some of the dressing. Layer the boiled chicken, mango, shrimp, avocado, orange and pour over the second part of the dressing.
Boiled chicken and tomato salad
Salad productsChicken breast - 1 piece
Tomato - 2 regular or 10 cherry tomatoes
Chicken eggs - 3 pieces
Russian cheese or Fetaxa - 100 grams
Onions - 1 small head
Sour cream / mayonnaise - 3 tablespoons
Salt and black pepper - to taste
Dill - to taste
How to make boiled chicken and tomato salad
Boil the chicken breast, cool slightly and chop finely.
Fry chicken eggs in a skillet with salt, cut into strips. Cut the tomatoes into cubes (cherry tomatoes into quarters). Grate the cheese on a coarse grater (Fetaksu - cut into cubes). Peel the onions and chop finely.
Layer the salad in layers: tomato - mayonnaise / sour cream - onion - mayonnaise / sour cream - chicken - mayonnaise / sour cream - chicken eggs - mayonnaise / sour cream - cheese. Sprinkle chopped garlic on top of the boiled corn salad.