Gentle and dietary chicken meat is perfectly suited for making salads. A variety of recipes will allow you to prepare a snack for every day and for the holiday table.
Salad with chicken (recipe step by step) - the basic principles of cooking
Chicken salad recipe is prepared step by step from poultry fillet or breast. If chicken fillet is on bone, it is removed. In addition, it is skinned. Fillets are obtained from the chest, thighs or legs of the carcass. Parts of the bird are washed, boiled until cooked, then cooled and the fillets are separated from the bones. In this case, the skin is usually removed. Salad with chicken is made from boiled meat. It can also be baked in the oven, pre-marinated with spices. Some recipes involve the use of pickled or smoked chicken.
Meat for salad is cut into small pieces, but it is better to break it into fibers with your hands.
Chicken is combined with almost all products, so the salad can be a great variety. Basically, fresh and canned vegetables, fruits, canned peas and corn, cheese, beans, citrus fruits, mushrooms, olives, etc. are used to make salads.
For salads with chicken recipe step by step with the fruit, use the breast.
Cabbage for chicken salad take Peking, or young white cabbage. It is crushed with a very thin straw, or rubbed on a grater.
In many recipes for the preparation of salad use crackers. They are best done on their own. For this, slices of bread are cut into small cubes and dried in a frying pan or in the oven. So that they do not limp in the salad, they are added just before serving.
Salad is seasoned with mayonnaise, sour cream, sunflower or olive oil, or sauces are prepared based on these products.
Recipe 1. Salad with chicken, tomatoes and cabbage - recipe step by step
Ingredients
one chicken fillet;
garlic - two slices;
cherry tomatoes - ten pieces;
four leaves of lettuce;
celery - three stalks;
table salt - 15 g;
half a lemon;
Provence herbs - 5 g;
Chinese cabbage - 120 g;
one pod of Bulgarian pepper;
olive oil - 60 ml;
parsley - 20 g.
Method of preparation
1. Wash chicken fillet, if it has skin, cut it off. Also we clean the meat from the films. Put the chicken in the pan, pour clean drinking water and put it on the stove. As soon as the contents begin to boil, remove the foam. This can be done with a spoon or slotted spoon. In the broth, you can add bay leaf and peppercorns. Cook the meat for half an hour. To prevent the chicken from getting dry, we cool it right in the broth. Then we take it out and cut it into cubes, or tear it into fibers.
2. Rinse the pod of the Bulgarian pepper, wipe it with a napkin and remove the stem. This can be done by clicking on the tail, or cutting around it. Cut out the white partitions and carefully clean the seeds. Cut the pod in half and chop the vegetable into thin strips.
3. Celery stalks wash and remove solid fibers. The rest is cut in small pieces.
4. Tomatoes are my, wipe and cut in half. Cutting the stem. Tomatoes are better to take fleshy. Best for salad dressing cream. Fresh tomatoes cut into slices.
5. Rinse the cabbage fork. Cut the thick part. Delicate cabbage leaves cut into thin strips, or tear hands into arbitrary pieces.
6. Lettuce leaves wash, lightly dry and tear them with your hands.
7. Fold all prepared ingredients into deep dishes. Season everything with olive herbs and salt. Lemon wash, pour boiling water and wipe with a towel. Cut in half and squeeze juice from one half directly onto the products.
8. Slices of garlic peel clean. We grind them through a garlic press, or we rub on the smallest grater. We shift the garlic mass in a small bowl. 9. Pour olive oil into a tablespoon and heat it over a small fire. Pour the oil to the garlic. Thoroughly mix the garlic and butter and pour the dressing into the salad.
10. Gently mix the salad with two spoons. Put it in a wide deep dish. Sort through the parsley green leaves, removing the sluggish and dry twigs. Rinse, lightly dry and finely crumble. Sprinkle the salad with greens and serve.
Recipe 2. Layered exotic salad with chicken: recipe step by step
Ingredients
300 g chicken fillet;
salt;
300 grams of pineapple;
mayonnaise;
150 g of sweet canned corn;
two potatoes;
four chicken eggs.
Method of preparation
1. Rinse the chicken fillet, cut the film and peel. Put the meat in a saucepan, fill it with clean drinking water and put on a small fire. When foam appears on the surface, carefully assemble it with a spoon or a slotted spoon. In the broth you can add bay leaf, peppercorns and peeled onion. Cook the chicken for half an hour. Then remove the pan from the heat and leave the chicken to cool without removing it from the broth. So the meat will be juicy. Remove the cooled chicken from the broth and chop into small cubes.
2. Place the eggs in a saucepan, fill them with clean water and place on medium heat. Boil ten minutes. Then drain the water, and place the saucepan with the eggs under a stream of cold water. Peel the cooled eggs from the shell. Eggs chop into small cubes, or grate on a coarse grater.
3. Wash the potatoes. Straight in the peel, put the vegetable in a saucepan, cover with boiled water and place on the stove. Turn the heat to medium level and cook until soft. To check the readiness of the vegetable, pierce it with a fork or knife. If he freely enters the vegetable, then the potatoes are ready. Do not cook peeled potatoes for salad, as it is easy to boil out during the cooking process, and it will be difficult to chop it. Cool the boiled potatoes, and remove from it a thin peel. Look carefully so that there are no “eyes” left. Vegetable crumble finely with a sharp knife. 4. Cut the tops off the pineapple. Cut it into rings and peel them off. Cut the pineapple into small slices. You can use canned pineapple for salad. In this case, open the jar, remove the pineapple rings from the syrup and chop.
5. Take a deep cup. Lay out the inner surface with cling film. If you do not have it, you can use food foil for this purpose. This is done to make it easier to remove the salad without damaging its layers.
6. At the bottom of the bowl, place the pineapple slices in one layer.
7. On top of a layer of pineapples, evenly spread the finely chopped chicken fillet. Salt a layer of meat lightly, and grease with mayonnaise.
8. Salted eggs, chopped eggs, add mayonnaise and mix well. Put the egg mixture in the next layer on top of the chicken.
9. Open a jar of corn, drain the marinade. Pour the contents of the can onto the egg layer and even so that the corn evenly covers the egg layer.
10. Put the pineapple slices on the corn in one layer. Smear the layer with mayonnaise.
11. Put the finely chopped boiled potatoes in the final layer. Level it so that the potatoes are evenly distributed over the pineapples. Salt lightly and add mayonnaise.
12. Put the bowl of salad in the fridge for a couple of hours so that it is properly soaked.
13. Before serving, cover the bowl with a flat plate and gently turn it over. Carefully remove the foil or foil from the salad. Rinse fresh dill, chill the excess moisture and finely crumble. Decorate the top of the salad with chopped greens.
Recipe 3. Gourmet Chicken Salad: Step by Step Recipe
Ingredients
canned champignons - 300 g;
200 g chicken breast;
tartlets;
salt;
four chicken eggs;
mayonnaise;
cheese - 250 g;
sour cream;
vegetable oil.
Method of preparation
1. Rinse chicken breasts, put in a saucepan, cover with water and boil, be sure to remove the foam. Boil the meat until tender. Cool in broth. Then remove and chop into small pieces. 2. Put chicken eggs in a saucepan, cover with boiled water and cook for ten minutes on low heat. Then drain and place the dishes under a stream of cold water. Peel the cooled eggs from the shell.
3. Open the jar with champignons, drain the marinade. Mushrooms chop straws. Put them in a preheated pan with vegetable oil and fry until light ruddy.
4. Cut the peeled boiled eggs in the middle and remove the yolk.
5. Grate egg whites and place them in a frying pan with fried mushrooms.
6. Yolks mash with a fork and combine with sliced chicken breast.
7. In a small bowl, combine the cream with mayonnaise, taking them equally. Lightly salt and mix.
8. Divide the gas station in half. Add one part to the mushrooms, put another to the chicken.
9. Put the chicken mixture on the bottom of the tartlets. Spread the fried mushrooms over it. So fill all the tartlets. Sprinkle with cheese chips on top.
Chicken Salad - Tips and Tricks
- For a salad, it's better to take a chilled chicken breast, rather than a frozen one.
- Chicken can not only boil. It is better to marinate and then bake in the oven.
- Do not use meat marinated in the store. Often this is how a stale product is realized.
- If tomatoes are used in a salad, season it just before serving, so that it does not drip.
