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- 1 chicken breast
- 1.5 kg of potatoes
- 1 large onion
- 100 gr black olives
- salt, pepper, curry
- olive oil
Preparation time: less than 30 minutes
RECIPE PREPARATION Chicken salad with chicken breast:
Peel the potatoes, cut them into cubes and boil them. Cut the chicken breast into cubes and fry in a little olive oil. Season with salt, pepper and curry. Pass the potatoes under a stream of cold water, drain, then add the chicken breast, chopped onion, olives, season with salt and pepper and add olive oil.
If you want to make your work easier, you can use purchased mayonnaise, but the taste is incomparable. Put the chicken breast pieces together with the carrots, parsnips, parsley root and celery root to boil in cold water over low heat.
In a large bowl, put the boiled and raw yolks, together with the mustard, the fresh lemon and a little salt. Beat with a mixer gradually incorporating, little by little, the oil. Once it has this consistency, incorporate the Greek yogurt with a wooden spoon. Then put the bowl in the fridge.
When the chicken is cooked, take it out of the mincer and let it cool. As soon as it has cooled, cut it into cubes. You can use the juice in which the chicken was cooked as a base for other foods such as rice or puree. You can cut the vegetables into cubes and add a little to the noodles and you will get a sensational soup. Finely chop the dill, parsley and green onion tails. Cut the cucumbers into cubes and squeeze the juice well. Mix them with the chicken, mayonnaise and greens and match with the white pepper.
Leave everything in the fridge for about 2 hours, to allow the flavors to combine better. From my point of view, this salad should not be missing from festive meals. Good appetite!
Potato salad with chicken breast and mayonnaise
The chicken breast is washed, shaped and boiled. Wash the potatoes and boil them in their skins. When they are ready, let them cool and then peel them. Peel, wash the onion and slice it. Wash the lemon, slice it in half, and squeeze the other half. Make a mayonnaise from a boiled egg yolk. hard, 1 teaspoon of classic mustard and 1 raw egg yolk. Mix the ingredients and then add the oil, little by little, until the mayonnaise reaches the desired consistency. Once the chicken breast is cooked, cut it (or break it) into small pieces. Cut three potatoes into cubes and place them in the serving bowl. Season with salt and pepper, add: part of the red onion slices, half the amount of mayonnaise and half of the chicken breast pieces. Add the second layer of diced potatoes, season again and add: red onion, mayonnaise and remaining chicken breast. Sprinkle everything with lemon juice, mix lightly, to homogenize and decorate with slices of onion and lemon.
Use pink potatoes, which boil well and do not crumble. You can also use yellow onions, but red onions are not only more attractive, but also less hot and more pleasant. If you want, you can thin the mayonnaise with 1-2 tablespoons of sour cream. You can also use other spices, which you like.
I haven't had a thicker salad for dinner for a long time, so the other day, pretty quickly, I made this one. It was so good that while still tasting it, I finally ate it at lunch & # 8230
Chicken salad with potatoes
I had a roasted chicken with only the breast left, so I thought of making a salad.
- 1 chicken breast
- 5-6 potatoes
- 1/2 capsicum or donut
- 150g mushrooms
- 3 tablespoons canned corn
- 4 tablespoons mayonnaise to which I added 1 tablespoon sour cream and a clove of chopped garlic
If you have it fresh, fry it on the grill and then cut it into strips. Boil the potatoes, peel them and then cut them into cubes. We cut the pepper into cubes, we cut the mushrooms into slices and we harden them in a little butter. Put the chopped potatoes, the chicken breast, the pepper, the canned corn and the mushrooms in a bowl. Add mayonnaise (you can replace it with a fatter yogurt). Season with salt and pepper and mix lightly.
Serve garnished with a slice of pepper.
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How to Make Chicken Breast Salad with Vegetables & # 8211 Tips and Tricks
1. First of all you will need bowls or pans that close tightly
I usually use glass bowls but this is a matter of preference rather. And the plastic ones do their job just as well.
If you don't already have one, you can most likely find them on emag.
2. Marinate the chicken before cooking
By marinating it, you will make it fragile and juicy. And it will stay that way even if you leave it in the fridge for a few days.
You probably know that chicken breast dries a bit when we keep it in the fridge for a long time. If we marinate it, we can be sure that it will keep its tenderness and taste even after 3 days.
And I leave below the recipe for a simple and delicious marinade:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, chopped
- 1 teaspoon sea salt (or to taste)
- 1 tablespoon honey
- 1 tablespoon finely chopped dill
- 1 teaspoon smoked paprika
Let the chicken marinate for at least 30 minutes, or even overnight if time allows.
3. This salad can also be made with chicken legs.
Instead of breast, you can make salad with chicken legs.
These are more tender and you won't need to marinate them (although that would give it a lot of flavor).
And because they are a little fatter, they will not dry out in the fridge.
4. You can add quinoa or brown rice.
I made this chicken salad with vegetables, which is why it is a very light food. It's perfect if you like this kind of food or if you want to lose weight.
But for many foodies it may be a little too light, so I advise you to add quinoa or brown rice.
This will make it more consistent and healthy at the same time.
5. Try the chicken salad with Tzatziki sauce
This chicken and vegetable breast salad is cooked in Greek style. That's why it goes perfectly with Tzatziki sauce.
Here is a super simple Tzatziki recipe:
- 1 cup yogurt
- 1 cucumber, grated
- 2 cloves of garlic, grind well
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 2 tablespoons chopped dill
- salt and ground black pepper
All you have to do is mix all the ingredients well in a small bowl, and put the sauce in the chicken salad before serving.
This chicken salad with vegetables lasts up to 5 days, but I still recommend serving it in 3 for maximum flavor and taste.
And now that you know everything about this recipe, it's time to do it.
And if you want to see more video recipes like this, please subscribe to my YouTube Channel.
Oriental potato salad
I really, really like everything you put on facebook. The way you present the recipe is ideal for those who want to make cooking a pleasant activity, present everything very clearly so that it seems that everything is very easy. Congratulate! I hope you do not give up and I lose the pleasure of enjoying what you presented. I wish you many satisfactions from this teaching activity.
Thanks for the nice words, I'm really glad I didn't miss the message (I did it in the first phase)! I am not the man who gives up easily, especially now, when I know that, giving up, I would deprive someone of the small pleasures of the kitchen :) By the way, after reading the message, I felt a little guilty for not being more sober when I answer, maybe not everyone likes my "quotes".
Spicy potato breast salad
Potato, the most versatile and cheapest vegetable, can be integrated into a lot of recipes. From the banal puree and the classic french fries, to salads or more complex recipes.
The recipe we present to you today is a very simple, but delicious one. A filling salad, which you can serve hot or cold, with hot sauce and pieces of Gorgonzola cheese.
- 300 g chicken breast
- 800 g potatoes
- 1 red onion
- 2 stalks celery (celery)
- For dressing:
- 150 g of mayonnaise
- 80 g hot sauce
- 2 teaspoons mustard seeds
- 1 teaspoon chopped parsley
- 70 g Gorgonzola cheese
Cut the chicken breast fillets, season them with salt and pepper and fry them on a hot pan with a drizzle of oil.
Put the washed potatoes, whole, in salted water. Let it boil for 20-30 minutes or until the fork enters them.
Cut the potatoes into cubes and the chicken breast into strips. Wash the celery stalks and cut them into cubes. Cut the julienne red onion. Put all the ingredients in a large bowl, in which you can mix.
For the dressing, mix the mayonnaise, hot sauce, mustard seeds, salt, pepper and parsley. Mix well and pour over the salad. Garnish with diced Gorgonzola cheese and extra hot sauce if desired.
You have to see it too.
Three quick recipes with chicken breast!
What to prepare if you have little time, but you are hungry? Here are 3 recipes with chicken breast, the simplest!
1. Chicken breast in baking paper
The meat is very juicy and very tasty! Plus, it only takes 10 minutes to get ready. You can prepare the breast for salads or as an appetizer, it is tasty with any garnish.
METHOD OF PREPARATION:
1. Cut the chicken breast lengthwise into several slices and beat them lightly with a kitchen hammer.
2. Grease the baking paper with melted butter, sprinkle with dried onions and granulated garlic, then add a little black pepper and salt.
Advice. You can use any spices you prefer: for chicken, khmeli-suneli, black pepper + garlic or herbs provence.
3. Place a slice of chicken breast on one half of the paper and cover with the other half.
4. Fry the meat on a hot pan for 3 minutes on each side.
5. Try to prepare a salad with chicken breast prepared as follows: meat, pickled cucumbers and pickled onions. Garnish the salad with Greek yogurt.
The food is ready, and the pan has remained clean.
2. Chicken breast on salt
Chicken breast prepared in this way is perfect for salads, because it is prepared quickly and is soft.
METHOD OF PREPARATION:
1. Cover the base of the pan with a layer of salt and heat it well.
2. Cut the chicken breast lengthwise into a few thin slices, place them in the pan and sprinkle with black pepper.
3. Fry the meat for 3-4 minutes on each side and remove to the plate. The salt will remain in the pan.
3. Chicken breast in butter
Another recipe, which you will like, because it is prepared quickly and the result is delicious. In 15 minutes, you get tender, juicy and very tasty meat with butter flavor.
METHOD OF PREPARATION:
1. Melt the butter in the pan and add the chicken breast.
2. Fry the meat for 5 minutes, then turn it on the other side, cover the pan with a lid and cook the meat for another 8-10 minutes on low heat until it is ready.
3. Remove the chicken breast from the plate and sprinkle with salt and black pepper.
The meat boils in butter and is very juicy, but not fat at all. Serve with any garnish. And salads with meat prepared this way are tastier than boiled breast.