5 delicious salads with chicken

A simple salad with avocado, healthy with vegetables and cheese, spicy with broccoli, hearty with mushrooms, and spicy with pineapple – anyone can cook these chicken dishes. In addition, they will definitely diversify a regular dinner or even decorate a festive table.

Easy Chicken and Avocado Salad

Ingredients

  • 2 boiled chicken fillets;
  • 1 large avocado ;
  • ¼ onion;
  • juice of ½ lime;
  • 2 tablespoons chopped cilantro or basil;
  • salt and ground black pepper – to taste.

Cooking

Cut the chicken into strips, avocado, and onion into small cubes. Combine them in a bowl, add the rest of the ingredients and mix well.

If you have a food processor or blender, you can use it to process all the ingredients except the chicken. Then the salad will have a more creamy, delicate texture. 50 dishes you can cook in 5 minutes

Healthy salad with chicken, vegetables, and feta cheese

Ingredients

  • 1 lemon;
  • 800–900 g of tomatoes;
  • 2 boiled or fried chicken fillets;
  • 1 large cucumber;
  • ½ cup chopped parsley leaves;
  • ¼ cup chopped green onions;
  • ¼ cup fresh basil leaves;
  • 2 tablespoons of olive oil;
  • 1 teaspoon of salt;
  • ½ teaspoon freshly ground black pepper;
  • ½ cup finely chopped feta cheese.

Cooking

Grate the lemon zest (2 teaspoons is enough). Squeeze the juice from the lemon itself (requires 2 tablespoons). Coarsely chop the tomatoes, fillet, and cucumber. Put them in a large bowl, add the zest, lemon juice, and the rest of the ingredients, except for the cheese, and mix. Chicken pie recipes: Ingredients, Preparation Method, Tips

Let the salad sit for 10 minutes, then toss it again and serve garnished with feta cheese.

Spicy salad with chicken and broccoli

Ingredients

  • 2 heads of broccoli, broken into florets
  • 2 tablespoons of olive oil;
  • 5 shallots;
  • 2 red chili peppers;
  • 2 cloves of garlic;
  • 4 fried chicken fillets;
  • a handful of pitted olives;
  • 4 tablespoons of soy sauce.

Cooking

Boil broccoli in boiling water or steam for 4-5 minutes (until soft). Freshly frozen broccoli will need to be cooked 10 minutes longer. Drain the cabbage in a colander, transfer to a bowl and set aside.

Heat up the oil in a saucepan. Cook finely chopped shallots on it for about 2 minutes, then add the de-seeded and minced chili and chopped garlic. Fry them for another 4 minutes until soft.

Take the onion, pepper, and garlic out of the oil and add them to the broccoli. Also put chopped chicken, and olives in a bowl and mix.

Pour the soy sauce into the saucepan with the oil where the onions, peppers, and garlic were fried. Warm the mixture over medium heat and pour over the salad. The finished dish can be served warm or cold. Real French Fries: Cook Real French Potatoes

A hearty salad with chicken and champignons

Ingredients

  • 500 g chicken fillet;
  • 300-350 g of champignons;
  • 1 large carrot;
  • 1 small onion;
  • 5-6 pickled cucumbers;
  • 2 tablespoons of mayonnaise;
  • salt and black pepper – to taste;
  • olive oil.

Cooking

Season the chicken fillet with salt and pepper and fry it on both sides in olive oil until tender. Transfer the meat to a cutting board, let it cool for at least 10 minutes, then cut into medium-sized cubes and pour into a bowl.

Separately, fry the diced mushrooms until golden brown (when the water evaporates, salt them). Send the finished mushrooms to the bowl with the chicken. Next, fry the grated carrots and finely chopped onion until softened and add them to the salad. Cucumbers are also cut into small cubes and added to the rest of the ingredients.

Wait for the salad to cool to room temperature, and season it with mayonnaise. Add more salt and pepper if desired. Chicken on paprika: Cook an excellent and completely gluten-free version

Spicy salad with chicken and pineapple

Ingredients

For salad:

  • 1 cup diced fresh or canned pineapple
  • 450 g baked or boiled chicken fillet ;
  • ½ cup cashews;
  • 2 green onion feathers;
  • salt – to taste.

For refueling:

  • ½ cup Greek yogurt;
  • 1 teaspoon mustard;
  • ½ teaspoon ground dried garlic;
  • ground hot pepper – to taste.

Cooking

Toss the pineapple with the diced medium fillets, halved nuts, and chopped onions (only the white and light green parts of the feather are needed for the salad). Separately, prepare dressing: Whisk yogurt, mustard, garlic powder, and hot pepper in a bowl.

Dress the salad, season with salt, and chill in the refrigerator. Serve on its own or as an appetizer with crackers.

Cooking other unusual chicken salads? Share the recipe in the comments.

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