Salad with pickled chicken - even more flavor and taste! The best recipes for salads with pickled chicken: simple and puff

Salad with pickled chicken - even more flavor and taste! The best recipes for salads with pickled chicken: simple and puff

Chicken salads are huge.

It can be boiled meat or smoked meat, but it is with marinated chicken that salads acquire a unique, bright taste.

Salad with pickled chicken - the basic principles of cooking

Basically, for preparing salads with pickled chicken they use poultry breast, but you can add meat from the thighs or legs, after removing them from the bones.

The chicken is boiled, cooled and cut in small pieces or taken apart into fibers. Then the meat pickled. As a rule, marinade is made on the basis of apple or wine vinegar, soy sauce, olive oil or tomato paste. Spices and herbs are added to it, mixed and poured chicken with this mixture. Meat marinated from half an hour to several hours. After the allotted time, the chicken squeeze and use in a salad.

A salad with marinated chicken is cooked with vegetables, legumes and other products. To make the salad taste softer, add boiled eggs and cheese.

All ingredients are ground in small pieces or grated. Put in a bowl, add mayonnaise or sour cream, salt and mix. You can lay a salad in layers. To make such a salad look beautiful, use a serving ring in which all the products are placed.

Recipe 1. Salad with marinated chicken and green peas


400 g chicken breast;

30 ml of boiled water;

300 grams of canned peas;

2 medium sized carrots;

30 ml of apple cider vinegar;

2 onions;

sunflower oil.

Method of preparation

1. We wash the cooled or thawed breast of the chicken under the tap, cut off, if any, the skin and films. We shift the meat in a saucepan with water and set it on the stove. Cooking for half an hour, while not forgetting to remove the skimmer with a slotted spoon. As soon as the breast is cooked, pour out the water and cool the meat. Cut the chicken into small chunks, or tear it into the fibers with your hands or with forks. We shift the meat in a small bowl. 2. Peel the bulbs, rinse and chop into thin half-rings.

3. We dilute apple cider vinegar with the same amount of water, mix well and pour chicken into this marinade. Leave the meat to marinate for two hours.

4. Remove the peel from the carrot with a sharp knife. Thoroughly wash it and cut into small pieces. Heat a small amount of sunflower oil in the pan. Put the chopped carrots in it and fry on low heat until soft. Put the carrot in a bowl and cool.

5. We open the canned food with peas, pour the marinade from it and pour it to the roasted carrots. Add here the marinated chicken, shredded onions and mayonnaise. All thoroughly mix and lay in a salad bowl.

Recipe 2. Greek salad with marinated chicken and oregano


For pickling breasts

600 grams of skinless chicken breasts;

2 pinches of freshly ground black pepper;


two pinches of salt;

50 ml of olive oil;

5 g dried oregano.

Salad dressing

2 pinches of freshly ground black pepper;

50 ml of olive oil;

table salt - three pinches;

red wine vinegar - 50 ml;

dried oregano - 5 g;


garlic - two slices.


feta cheese - 100 g;

Romaine lettuce;

pitted olives - 150 g;

three tomatoes;

half a red onion;

long cucumber.

Method of preparation

1. Wash chicken breasts and lightly dry them with napkins. Mix olive oil with lemon juice in a cup. Add to this mixture dried oregano, freshly ground pepper and salt. Mix everything well. Pour the received marinade chicken breasts and send the meat in the refrigerator for two hours.

2. We put the pan on an intense fire, pour oil into it and heat it well. Spread the marinated chicken breasts in the pan and fry for five minutes on each side. We shift the finished meat on a plate and cool.

3. In a container that can be hermetically sealed, mix olive oil with wine vinegar. Garlic cloves cleaned from husks and finely crumbled. Put the garlic in a mixture of oil and vinegar. We also add squeezed lemon juice, salt, freshly ground pepper and dried oregano. Close the container and thoroughly shake the contents. 4. Salad Romain tear your hands. Put in a wide dish. Peel the cucumber and cut into thin strips. Rinse the tomatoes, wipe with napkins and cut in half. Remove the core and cut the flesh into pieces. Half the shredded red onions shred as thin as possible. Each olive cut in half. Sprinkle feta cheese on top. We lay out all the prepared ingredients in a bowl with salad.

5. Fill the filling to a warm state and fill it with salad. Top with sliced ​​pickled chicken.

Recipe 3. Salad with pickled chicken in ginger with broccoli


For pickling chicken

300 g chicken fillet;

50 ml of olive oil;

10 g of ginger;

25 g red curry paste;

5 g of salt;

50 ml of soy sauce;

10 g sugar.

For salad

200 grams of tomatoes;

75 ml oyster sauce;

50 ml of olive oil;

10 g red chili peppers;

0.5 bunch of green cilantro;

150 g broccoli;

150 g red bell pepper.

Method of preparation

1. Rinse the chicken fillet under the tap and cut it into strips. Peel the ginger and crumble very finely. Put the ginger in a cup, add soy sauce, sugar, curry paste and salt. Stir marinade until smooth. Pour it over the chicken and mix well. Leave the meat to marinate for an hour.

2. After the allotted time, heat the olive oil in the pan. Put the marinated chicken in it and fry, stirring constantly until golden. Meat shift in a deep bowl and cool.

3. Dip the broccoli in lightly salted boiling water and boil it for five minutes. Remove the cabbage, cool and disassemble it into small florets.

4. Rinse the Bulgarian pepper, wipe it with a napkin and cut the stem with seeds. Chop the vegetable into thin strips. Washed tomatoes cut into slices. Remove the seeds from the chili pepper and cut it into small pieces. Disassemble the washed green cilantro on separate leaves.

5. Put all prepared products in a bowl with roasted chicken, pour with butter and oyster sauce and mix gently. Put the salad in a slide in the center of the portion of the dish and decorate it with cilantro leaves.

Recipe 4. Salad with marinated chicken and bulgur


Bulgur - 200 g;

kitchen salt;


freshly ground pepper;

two chicken breasts;

garlic clove;

eight tomatoes;

ground cumin and coriander;

boiled chickpea - 80 g;

butter - 20 g;

Harissa - 50 g;

sugar - pinch;

olive oil - 80 ml;

mint - five twigs;

Almonds - 12 Roasted Nuts.

Method of preparation

1. We wash chicken breast under the tap, we dry it with paper napkins and roll it off in harissa. We shift the chicken in a deep bowl. Pour a spoonful of olive oil, salt and cover the dishes with film. We send marinate in the fridge for 12 hours.

2. Heat the oven to 100C. Tomatoes are scalded with boiling water and skinned. Cut into slices to remove the seeds. Garlic peeled and finely crumbled. Put the tomatoes in a baking dish, pour them with two spoons of olive oil, sprinkle with sugar, garlic, cumin, pepper and salt. Mix and send in the oven for an hour.

3. Peel the onion from the skin, cut it into small pieces and fry in a skillet with butter until transparent. Pour bulgur, stir, pour in water so that it completely covers the cereal. Keep on fire until the croup has completely absorbed water. Remove from heat and cool.

4. Fry the marinated chicken on both sides in heated olive oil. Take out on a plate and cool. Finely chop almonds. Wash mint, lightly dry and chop finely.

5. Mix in a wide bowl Bulgur with boiled chickpeas, add baked tomatoes, mint and almonds. Top lay out the chicken breast, pre-cut it into portions.

Recipe 5. Salad with marinated chicken, mushrooms and green beans


chicken fillet - 500 g;

sugar and salt - two pinch each;

large champignons - 8 pcs .;

olive oil - 80 ml;

green beans - 150 g;

sesame - 40 g;

soy sauce - 100 ml;

ginger root - 10 g;

dry white wine - half a cup.

Method of preparation

1. Boil the beans until tender, drain the water, and cool the pods. Ginger peel and grind in a blender. Mix it in a cup with half of olive oil, salt, sesame and sugar. Mix everything well and pour the marinated chicken fillet. Leave to pickle for an hour. 2. Remove the film from the mushroom caps, wipe them with a damp cloth and cut them in half.

3. Mix the soy sauce with white wine and bring to a boil. Put mushrooms into boiling sauce and cook for about five minutes. Take out the mushrooms and cool. Chicken breast cut into strips and fry in olive oil until golden brown. Place the beans, chicken and mushrooms in a deep dish, season with the sauce left over from boiling the mushrooms and mix.

Recipe 6. Salad with marinated chicken and nuts


300 g chicken breast;

half pomegranate;

300 g potatoes;

50 ml of olive oil;

300 ml of mayonnaise;

50 ml of wine vinegar;

140 grams of cheese;

4 eggs;

60 grams of walnuts.

Method of preparation

1. Boil vegetables until soft, cool and peel. Shred them in small pieces. We shift crushed potatoes and carrots in different plates, add a little mayonnaise to them and mix.

2. We peel boiled eggs and finely crumble. Rinse the chicken breast. Mix olive oil with wine vinegar, salt and pepper. Pour marinade chicken and leave for an hour. Then cut the meat into small pieces and fry in olive oil until golden brown.

3. Cheese coarsely rubbed. Grind the nuts in a coffee grinder. Pomegranate clean and disassemble it into grains.

4. Take the serving ring, place it on a plate and lay out the salad in layers:

- potato;

- Marinated chicken. Making a mesh of mayonnaise;

- walnuts;

- Cheese chips. Again a grid of mayonnaise;

- carrot;

- pomegranate grains.

Recipe 7. Salad with marinated chicken, pineapples and prunes


200 g chicken breast;

0.5 pcs. lemon;

2 boiled eggs;


half a can of canned pineapple;

50 ml of soy sauce;

spices for chicken;

100 grams of cheese;


50 g of prunes.

Method of preparation

1. Wash the chicken breast. Mix soy sauce in a cup with freshly squeezed lemon juice, add spices for chicken and mix. Pour marinade chicken and leave for an hour. After the allotted time, remove the breasts, cut them into strips and fry in a pan, without adding oil. Meat should roast in its own juice. 2. Crumble the onion into cubes and scald with boiling water to soften its taste. Drain and squeeze the onion. Peel the boiled eggs and finely grate. Just chop the cheese.

3. Rinse the prunes well, pour boiling water over it and leave for a quarter of an hour. Throw it in a colander, if there are bones, remove them. Cut the prunes into strips.

4. Put the salad in layers:

- bow;

- Marinated chicken;

- diced pineapples;

- prunes;

- grated eggs;

- Cheese chips.

Make a mayonnaise mesh on each layer. Put on impregnation in the refrigerator.

Salad with pickled chicken - tips and tricks from the chef

  • For the preparation of salad it is better to use poultry breast.
  • It is necessary to pickle chicken for at least half an hour, the longer the meat will be in the marinade, the brighter and richer its taste will be.
  • If you stick to a healthy diet, you can substitute mayonnaise with sour cream.
  • In the chicken marinade you can add fresh or dried herbs, aromatic herbs and spices.
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