Hot chicken salad recipe. Warm chicken salad: recipes

As a rule, hot salads are especially popular in winter time year, when you constantly want to pamper yourself with tasty, warm and hearty dish. However, they pay due attention in the summer. For example, hot or fish can become excellent option for dinner. We bring to your attention several recipes for preparing such dishes.

How to make hot chicken salad

This recipe has many ingredients, but if you don't like any of them, you can skip it. This is unlikely to spoil the taste. So, to prepare such a salad you need to stock up on the following ingredients: 200-250 grams chicken fillet, couple fresh cucumbers, three tomatoes, 60 grams of hard cheese, two tablespoons of lemon juice, the same amount of olive oil and honey, lettuce, seasonings, salt and peeled seeds - to your taste.

Cooking process

Wash the chicken fillet thoroughly and dry it a little, and then cut into medium pieces. Salt, pepper, add seasonings as desired and leave for a few minutes. After this, fry the chicken fillet pieces on both sides on the grill.

Cut the tomatoes into small slices, and chop the cucumbers into rings or half rings. It's best to tear it with your hands. Cut hard cheese into thin pieces. First put the vegetables on the dish, then the fried fillet pieces, and then the cheese slices.

In a separate bowl, mix honey with lemon juice and olive oil. Add salt and seasonings. Mix well and pour this mixture over the top of the salad. You can also sprinkle our dish with seeds. A tasty, satisfying and aromatic hot salad is ready! It should be served warm. Bon appetit!

Hot cod salad: recipe

We offer for your consideration another interesting version of this dish. After all, hot salads are prepared not only from meat, but also from fish, for example, hot smoked cod. This dish is not only tasty, but also satisfying, perfect for both everyday and holiday tables. In order to prepare it, you need to ensure that you have the following products in your kitchen: 400 grams of hot smoked cod, four pickled cucumbers, several lettuce leaves, a glass of canned green peas, five medium-sized potatoes, 100-200 grams of mayonnaise, salt and pepper, taste.

How to cook

Boil the potatoes until tender, then cool, peel and cut into small squares. Cut the cucumbers into thin strips. We clean the fish from bones and chop it into small pieces. Wash the lettuce leaves thoroughly and place them on a flat plate.

In a separate bowl, mix all the ingredients of our dish: potatoes, canned peas, pieces of fish and cucumbers. Add two-thirds of a glass of mayonnaise and mix. Place the mixture on a plate with lettuce leaves. Pour the remaining mayonnaise on top. The dish can also be decorated with small sprigs of herbs. Hot salad, the recipe for which we have just shared, should be served immediately after preparation. Bon appetit!

How to cook original hot and cherry

Despite the fact that one of the ingredients of this dish is cherries, you can treat yourself to such a dish not only in summer, but also in winter, by replacing fresh berries with frozen ones. So, to prepare such a salad you need to stock up on the following products: 300 grams of chicken liver (can be mixed with hearts), several lettuce leaves, half an apple, an onion, a tablespoon of soy sauce, 50 grams butter, a little flour. For the sauce we need 100 ml of red wine (dry is best), a tablespoon of lemon juice, a teaspoon of starch, 10 grams of butter, two teaspoons of granulated sugar, 20-30 cherries and a pinch of salt.

Cooking process

We start with the sauce. We remove the washed and dried cherries from the seeds, then transfer them to a small saucepan, add wine and bring to a boil. After which we take out the berries so that they do not boil over. Add sugar, salt, lemon juice, starch diluted in one tablespoon of water to the wine and boil for three minutes. Return the cherries to the saucepan, stir and boil this mass for another 1-2 minutes. A tasty and aromatic sauce for our dish is ready!

Now let's move on to preparing the salad itself. We wash the liver and cut it into small pieces. Then dip them in flour and place them on a preheated frying pan. We also send the onion cut into half rings there. Fry the offal and onion until tender. When the liver is browned, add the chopped apple to the frying pan. soy sauce and butter. Close the lid and cook for a couple of minutes, then remove from heat.

Place washed, dried and torn ones on a plate. Add fried liver on top, pour sauce over it and decorate with berries. Hot salad with chicken liver and the cherries are ready! Serve it warm and enjoy the taste and aroma!

Another salad

Hot salads can be prepared not only from meat or fish, but also from vegetables and cheese. We bring to your attention the recipe for this sweet pepper dish.

To prepare, we will need the following ingredients: several sweet peppers, cherry tomatoes or feta cheese, as well as pepper, salt and other seasonings to your taste.

We wash the pepper, peel it and cut it lengthwise into narrow strips. Wash the cherry tomatoes and cut them into halves. Place the vegetables in foil, salt, pepper, add seasonings, wrap and place in a preheated oven for 8-10 minutes.

While the peppers and tomatoes are cooking, cut the cheese into cubes. Place the baked vegetables on a plate, add cheese, sprinkle with a little soy sauce and serve hot. A delicious hot salad is ready for a quick hand! Bon appetit!

As you can see, hot salads can be prepared in a variety of ways based on different ingredients. We hope that dishes of this type will take their rightful place in your everyday and holiday menus and will not leave either your household or guests indifferent.

The beauty of hot salads is that you can eat them immediately after preparing them, and you don’t have to wait for hours for all the ingredients to cool down and then let the salad sit in the refrigerator. Warm salads have been prepared for a long time; their history is even longer than that of traditional French salads, which are considered one of the first salads in world cuisine.

Warm salads disappeared from the tables of Europeans, then reappeared centuries later. Such recipes gained a big surge in popularity in Italy during the Renaissance, when new ingredients began to be added to salads - mint, various spices, cheese, parsley. Hot salads have gained great popularity here and people enjoy preparing them for any occasion. Recipes for most types of hot salads are very simple, prepared from a small set of ingredients and quite quickly. And at the same time, many types of warm salads are served in prestigious restaurants. We offer delicious and healthy recipes with chicken, which are one of the most successful among hot salads.

Salad with vegetables and chicken

This hot salad has a very nice combination bell pepper and fried chicken, has a spicy taste due to sesame seeds and balsamic vinegar. In total, to prepare the salad we will need the following ingredients (for 1 serving, almost all products 1 pc.):

• Chicken breast;
• Bell pepper;
• Tomato;
• Lettuce leaves;
• Balsamic vinegar - half a teaspoon;
• Olive oil – 2 tablespoons;
• Soy sauce – 1 tbsp. l.;
• Salt;
• Sesame (small amount).

Bell peppers need to be peeled and washed; yellow peppers are best suited for salad, so the dish will turn out bright and fresh like summer. Cut it into thin strips. We wash and dry the lettuce leaves, tear them into small pieces. It is better to take a medium-sized tomato, dense enough so that you can cut it into neat thin circles.

We wash the chicken breast and cut it into thin strips, marinate with soy sauce for 15 minutes. Meanwhile, heat a frying pan with oil (it’s better to use olive oil) and put the meat on it, fry until almost done and add more pepper. Also fry the chicken with pepper for about 2 minutes, stirring. Place lettuce leaves on a plate, then tomato circles, place chicken and pepper on top, salt and pepper everything, don’t forget to season with oil and balsamic vinegar according to your preferences. We decorate the top with sesame seeds and now the dish is completely ready to hit the table and delight everyone with its delicate and pleasant taste.

Warm salad with chicken, rice and pineapple

This salad will taste slightly reminiscent of Hawaiian cuisine, as it contains rice, chicken and pineapple - popular products for the islands. The salad turns out juicy, rich and very appetizing. Not everyone likes the combination of chicken and pineapple, so if you plan to cook for guests, it’s better to ask them about it in advance. But overall, the ingredients in the recipe go very well together, and the salad looks very festive. To prepare it you need the following ingredients (based on 1 serving):

• Chicken thighs (preferably boneless) – 200 g;
• Rice – 200 g;
• Pineapples - the third part;
• Sweet red pepper - half;
• Green frozen or fresh peas - 2 small handfuls;
• Pea pods (it is better to take young ones) - a handful;
• Salted peanuts - a handful;
• 2 tbsp. spoons of olive oil;
• Sea salt and pepper - optional;
• Lemon (for dressing) - half;
• Peanut butter – teaspoon.

The recipe has the following preparation method:

1. Defrost the peas first (if they are frozen);
2. Boil the rice according to the standard package instructions (there are no special requirements regarding the type of rice; it is better, of course, to take long-grained rice, but it is important that the rice does not stick together and is crumbly in the salad, so you must not overcook it);
3. The peas need to be immersed in boiling water for a minute, then drained through a colander and rinsed with cold water;
4. Salt and pepper the chicken, place it in several layers of cling film and beat it thoroughly with a rolling pin (it is important to use a rolling pin);
5. Heat a frying pan with oil and fry the chicken well;
6. Peel the pineapple and cut into small cubes;
7. We do the same with red pepper;
8. Now prepare the salad dressing: squeeze the juice out of half a lemon, add olive and peanut oils to it, add salt and pepper to taste, mix everything into a homogeneous consistency;
9. Place rice, peas, pineapple, pepper in a salad bowl, pour dressing over everything and mix well;
10. It's time to cut the chicken into small pieces and also add it to the salad;
11. Finally, add pea pods to the salad, mix and top with salted peanuts.

Recipes of this kind are quite simple to prepare, but you need to find all the necessary ingredients and prepare everything exactly according to the instructions. You don’t see this salad on tables very often, because the recipe was developed not so long ago, but almost everyone is completely delighted with such a bright taste and this is an excellent opportunity for the hostess to surprise and delight her guests.

Hearty warm salad with bacon, chicken and radishes

The salad is very appetizing and always receives only positive reviews from those who have already prepared it. You should definitely include it in your recipes, because it is very simple and healthy, and will be appropriate both at a festive banquet and for everyday meals at home. The following ingredients are needed for cooking (for 4 servings):

• Half a kg of potatoes (it is better to select small potatoes);
• 400 g chicken fillet;
• 4 tbsp. spoons of pumpkin seeds;
• 100 g bacon;
• A bunch of radishes;
• 6 tbsp. spoons of cider vinegar;
• 2 tbsp. spoons of honey;
• 1 tbsp. spoons of Dijon mustard;
• 6 tbsp. tablespoons of sunflower oil (it works better here than with olive oil, as it goes well with potatoes);
• Red pepper – 1;
• Pepper and salt - at personal discretion.

Let's start preparing the salad. First, fry the pumpkin seeds in a dry frying pan over low heat for several minutes (stirring them constantly). Cut the bacon into medium pieces and fry it in a dry frying pan until a light crust appears. Tip: after frying the bacon, it is best to place it on a thick paper napkin so that excess fat from the meat is absorbed into it.

Cut radish into thin rings, chicken fillet and pepper into medium pieces. Place in a preheated frying pan with olive or sunflower oil chicken, fry for 1-2 minutes. Then add the chopped pepper here and continue to fry until cooked, but so that the pepper remains hard.

In the meantime, prepare the dressing by mixing honey with mustard, vinegar and oil, salt and pepper, turning everything into a homogeneous consistency. Potatoes need to be boiled whole potatoes until tender, but so that they do not become overcooked. It should cool slightly, and then cut it in half or into quarters (depending on the size of the potatoes). Add dressing, radishes, bacon and pumpkin seeds to potatoes. If we don’t serve the salad right away, then leave it for an hour and then add the chicken and pepper. But it’s very tasty if you mix all the ingredients at once and serve as a hot salad. Recipes for hot salads with potatoes and chicken are very vitamin-rich and nutritious, perfect as a main lunch dish.

Salad with pasta, sweet peppers and chicken

Many people didn’t even know about recipes for pasta salads, but in vain - after all, such recipes are actively used in the best European restaurants and are served even at prestigious banquets. Tip: the good thing about such recipes is that you can replace some of the ingredients if you don’t have something on hand from the recipe, for example, instead of sweet peppers, tomato or fried eggplant can also be used well in this salad. The main ingredients are (for three):

• Chicken breast;
• 150 g pasta;
• Sweet red pepper;
• 8 cherry tomatoes;
• 50 g parmesan;
• Oil-dried tomatoes – 5 pcs;
• A sprig of rosemary;
• 3 tbsp. spoons of olive oil;
• Salt (we recommend sea salt) and ground black pepper (recipes work best with freshly ground pepper) - to taste.

The pepper must first be baked in the oven, the skin removed, and cut into thin strips. The pasta needs to be boiled as standard, but not until fully cooked, but a few minutes less than indicated in the instructions. Wash the chicken, dry it, place it in a thick plastic bag or in several layers of cling film and beat it well. Without taking the meat out of the bag, you need to add salt and pepper, add a little oil and spices, rub the chicken well with all this and leave for a while.

In a preheated frying pan (a grill pan is best), fry the breast until fully cooked. Cut the sun-dried tomatoes into small pieces, cut the cherry tomatoes into quarters. Rosemary needs to be finely chopped. Grate Parmesan on a medium or coarse grater.

Add all our tomatoes to the pan with pasta, Bell pepper, sprinkle everything lightly with olive oil and place on very low heat until thoroughly heated. The fried breast should be cut into thin strips. Then put the pasta with vegetables on plates, put chicken on top, sprinkle everything with cheese and rosemary. Now the salad is ready to serve and let all the recipes described please the housewives, guests and loved ones.

Chicken and vegetables are an ideal combination not only for a salad, but also for a main dish. Because just imagine what delicious snack We were able to come up with something for you!

Diet recipe

Prepare a light salad with chicken and vegetables:

1. Rinse the meat, dry it and immediately cut off all unnecessary fat;
2. Pour oil into a frying pan, heat it and place the chicken in it;
3. Fry it, stirring, until cooked;
4. After this, transfer to napkins, add salt and let cool;
5. Wash the cucumbers, cut into thin rings;
6. Rinse the tomatoes, remove the stems and chop coarsely;
7. Wash the pepper too, peel the inside and cut into bars;
8. Place tomatoes, cucumbers and peppers in a salad bowl;
9. Salt the ingredients and add cheese, cut into large cubes;
10. Stir and place pieces of meat on top;
11. Open the olives, drain the brine and place the berries on top;
12. Drizzle the salad with olive oil and sprinkle with dried oregano.

Salad with chicken and fresh vegetables with mayonnaise

• 2 large fillets;
• 10 g parsley;
• 340 g mozzarella;
• 2 pinches of chili;
• 3 cucumbers;
• 40 ml mayonnaise;
• 3 tomatoes;
• 2 pieces of garlic.

Time: 50 min.

Calories: 117.

Cooking:

Warm salad with chicken, sesame seeds and vegetables

• 40 ml soy sauce;
• 5 g sugar;
• 15 ml sesame oil;
• 5 ml sweet chili sauce;
• 15 ml lemon juice;
• 1 onion;
• 280 g chicken fillet;
• 2 pieces of garlic;
• 30 ml oil;
• 5 g ginger;
• 4 branches of cilantro;
• 1 bell pepper;
• 15 g sesame seeds;
• 1 carrot;
• ½ chili;
• 8 pcs cherry;
• 50 g cabbage.

Time: 50 min.

Calories: 108.

Component processing:

1. Wash the chicken, cut off all the membranes from it and dry the product;
2. Cut it into strips and place in a bowl;
3. Pour in soy sauce, sesame oil, sweet chili sauce, lemon juice and add sugar;
4. Mix everything thoroughly and leave to marinate for at least thirty minutes;
5. Peel the onion, rinse it and cut into feathers;
6. Remove the husks from the garlic and chop it with a garlic clove;
7. Cut off the peel of the carrot and grate it;
8. Wash the cabbage, chop it finely;
9. Rinse the pepper, cut out the center and coarsely chop the vegetable;
10. Wash the tomato too, cut out the green part and coarsely chop the fruit;
11. Wash the chili, cut out the seeds and chop the pulp very finely;
12. Heat a frying pan with oil and place the meat in it;
13. Fry it for five minutes, add salt and ginger;
14. After this, add the ingredients with onion, garlic and hot chili;
15. Cook for two minutes without ceasing to stir the ingredients;
16. Next, add bell pepper and cook for another minute;
17. Let the carrots follow the peppers and also cook for just a minute;
18. Add cabbage and tomatoes, salt the salad and remove from heat;
19. Place on a plate and sprinkle with toasted sesame seeds;
20. Rinse the cilantro, chop it and sprinkle on the salad.

Hot salad with chicken and vegetables

• 5 ml balsamic vinegar;
• 270 g chicken meat;
• 40 ml olive oil;
• ½ bell pepper;
• 15 ml soy sauce;
• 1 tomato;
• 15 g sesame seeds.

Time: 40 min.

Calories: 201.

How to work with products:

1. Wash bright fleshy peppers, cut out membranes and seeds;
2. Cut the edible part into strips;
3. Rinse the tomato, cut out the green stuff and cut the vegetable into rings;
4. Wash the fillet, trim off the fat and dry the meat with napkins;
5. Cut it into small strips and place in a bowl;
6. Pour in soy sauce, stir and leave to marinate for a quarter of an hour;
7. Pour oil into a frying pan, heat it and place the chicken in it;
8. Stir-fry for about five minutes and then add pepper;
9. Cook the ingredients for the same amount of time, stirring;
10. Place tomato rings in a salad bowl, place peppers and meat on top;
11. Drizzle it with oil and balsamic vinegar, sprinkle with sesame seeds.

Recipe for salad with chicken, vegetables and mushrooms

• 1 potato tuber;
• 2 eggs;
• 340 g chicken fillet;
• 15 ml lemon juice;
• 70 g butter;
• 30 ml balsamic vinegar;
• 1 zucchini;
• 120 g pickled mushrooms;
• 150 g asparagus;
• 2 artichokes.

Time: 50 min.

Calories: 101.

Cooking:

1. Rinse the meat, clean it and mandatory dry;
2. Place on a cutting board and cut into small slices;
3. Place a piece of butter in a frying pan and let it melt;
4. Place the fillet and fry it until golden brown, remembering to stir occasionally;
5. At the end of cooking, add a little black pepper and salt;
6. Wash potatoes, asparagus, zucchini and artichokes thoroughly;
7. Steam vegetables, peel them;
8. After this, the components can be crushed into any shape;
9. Open the mushrooms, pour off the marinade and cut them into halves, quarters or leave whole - it all depends on the size of the mushrooms;
10. Finally, mix the chicken with mushrooms, artichokes, potatoes, zucchini and asparagus;
11. Pour citrus juice and balsamic vinegar into a saucepan;
12. Mix everything well and put on the stove to bring to a boil;
13. Divide the eggs and beat them separately;
14. Then start pouring the yolks into the saucepan, without ceasing to beat the mass;
15. Pour the remaining butter from the chicken into the sauce, whisk again;
16. Lastly, add the whites into the sauce, which also need to be beaten first;
17. Pour the prepared sauce over the salad and serve it to the table.

How to cook salad with garlic dressing

• 10 ml soy sauce;
• 230 g chicken meat;
• 5 g Dijon mustard;
• 20 ml oil;
• ½ bunch of lettuce;
• 1 piece of garlic;
• 1 tomato;
• 60 ml olive oil;
• 1 onion;
• 140 g mozzarella.

Time: 30 min.

Calories: 192.

Cooking:

1. Rinse the chicken meat, dry it with dry cloths and place on a cutting board;
2. Rub the fillet with black pepper and a little salt;
3. Pour oil into a frying pan, heat it and put chicken fillet in it;
4. Fry it until cooked on both sides;
5. Wash the lettuce leaves thoroughly, tear them into small pieces and pour into a salad bowl;
6. Wash the tomato, cut it into slices, then in half and place on the salad;
7. Peel the onion, rinse it and cut into rings;
8. Place on top of tomatoes while awaiting other ingredients;
9. Remove the cheese from the brine, chop it coarsely and place it again on a dish;
10. Cut the chicken into slices and place on the surface of the salad;
11. Peel the garlic and crush it with a garlic press directly into the oil;
12. Add both mustard and soy sauce and then stir;
13. Pour the resulting dressing over the salad and serve.

To keep the chicken juicy, when boiling it, you need to cool it in the broth and only remove it after it has cooled. This will keep the meat juicy, and the dish will become much tastier. If you fry meat, then a golden brown crust will be enough. Then close the lid and fry until done.

We used it in several salads specific type cheese. It is important to remember that you can replace it with your favorite variety to make the dish even tastier and more appetizing.

When you buy pickled mushrooms, be sure to study the composition, and it is better to take the packaging where the contents are visible. Recently, we have often been sold Chinese mushrooms under the guise of our favorite champignons.

Easy and quick salads with chicken and vegetables are in your hands today. We offered you all the most delicious things we knew. Take advantage of our knowledge as soon as possible.

Salad ingredients:

I only learned about hot salads when I started running a culinary website. I learned and loved it very much tasty dish. The specificity of hot salads is that the vegetables (or almost all the ingredients) are lightly fried or boiled and dressed with some kind of sauce.

Today we have hot chicken salad from master chef Roman Gershuni.

We cut the chicken fillet into small pieces; long ones will look prettier in the salad.

chicken fillet mode into pieces

Now fry them in a frying pan until a light crust forms. Place the chicken pieces in a hot frying pan. The exact same roast is ideal for Caesar salad.

fry the chicken until crispy

It is better to take young zucchini for salad. Or better yet, zucchini. Cut it into 2 halves.

young zucchini for salad

And then, having cut it with a knife, take out the middle with the seeds with a spoon.

We ended up with a semicircle-crescent moon.

cut out the center of the zucchini

Cut the zucchini into rings and place in a frying pan to fry in olive oil.

cut the zucchini into rings and fry

Now let's take the sweet pepper. Ideally the pepper should be red. Cut it into triangles. It will look very nice in a salad. There will be not only color contrast (white, green and white), but also geometric contrast (stripes, semicircle, triangle). It will be just great.

red pepper triangle mode

Add the pepper to the zucchini and continue to fry, stirring constantly. You also need to add finely chopped garlic to the vegetables.

zucchini+sweet red pepper+garlic

And now we put chicken (chopped and fried fillet) in the vegetables. And we continue to fry it all.

add chicken to vegetables

Fry until the chicken is cooked and the vegetables are half cooked. There is an interesting way to check the doneness of chicken. You press down on the indentation between your index finger and thumb and then press down onto the chicken. The density should be identical. The vegetables should be crusty. They won't be very soft. And this is good and correct.

checking the chicken for doneness

When the chicken is ready, add the chopped arugula to the salad. I really loved this greenery. Previously, I only saw it in supermarkets. And she was very expensive. But when it turned out that growing it is as “difficult” as dill - arugula is in every salad I have all summer.

arugula mode

We literally combine the arugula with the salad in two or three movements so that the vegetables become one. There is no need to fry it. It should remain absolutely fresh in the salad.

Salt the hot salad.

combine arugula with salad and salt

Add ground black pepper and ground coriander.

add spices to hot chicken salad

Now we need sauce. I prepared the sauce for the hot chicken salad while the vegetables and chicken were fried. But I’ll show you the process of preparing it at the end.

Pour 100 ml of wine into a hot frying pan. I have a special, very small frying pan for these purposes. You can take the simplest wine.

pour wine into a hot frying pan

Squeeze the juice from half a lemon.

squeeze lemon juice

In a separate bowl, mix 2 tablespoons of flour and 100 ml of dry white wine. Mix well until smooth and without lumps.

flour + wine

Now pour the mixture of flour and wine into hot wine with lemon in a frying pan and begin to stir, brewing over low heat.

add to hot wine in a frying pan

It turns out lush homogeneous mass. The sauce is very tasty!!! Delicate and slightly sour. In fact, if salted, this sauce can be used as an addition to meat or pasta or fish. Simple and pleasant.

ready-made salad dressing

Pour the sauce over our salad and remove it from the heat. Since my sauce was ready at the stage of frying the vegetables, everything worked out consistently and the vegetables and chicken were not overcooked or cooled.

pour salad sauce

There is no need to decorate a hot chicken salad. It looks very bright and appetizing. And now this is one of my favorite salads.

What side dish can be served with it? To my taste, this is a completely independent dish that does not require any additives. The only problem is that you need to prepare such a hot salad in large quantities (it is eaten very quickly).

This salad is very tasty and healthy at the same time. Be sure to try it - and you won’t regret it one bit! Ingredients for 1 serving.

Products:

• 50 g cherry tomatoes
• 80 g romaine lettuce
• 100 g chicken fillet
• 1 handful of croutons
• white dry wine
• 1 tbsp. grated hard parmesan cheese
• 2 tbsp. olive oil (if you don’t have it, you can use vegetable oil)
• Salt pepper
Prepare the sauce (ingredients for 1 serving):
• 4 g capers
• 4 g grated Parmesan cheese
• 4 g Dijon mustard
• 20 g anchovy fillets
• 30 g natural yoghurt
• 30 g mayonnaise

Preparation:

We take our chicken fillet and wash it well, then cut it into medium cubes, salt to taste, pepper as well, and then lightly fry in olive oil, adding white wine a little at a time - mmm... I can already hear this amazing smell... my mouth is watering, but...we need to move on.

Prepare the sauce:

Mix all the necessary ingredients in a blender. We wash the salad and tear it with our hands into not very large pieces. Season it with our sauce, add delicious chicken, mix well and you can now arrange it all in a beautiful plate. Add cheese, tomatoes and croutons to its contents

Wash the chicken fillet, cut into small pieces, salt and pepper and fry in olive oil, adding white wine little by little.
For the sauce, mix all ingredients in a blender.
Wash the salad, tear it with your hands, season with sauce, add chicken, mix and place on a plate. Add tomatoes, croutons, cheese to the salad.

P.S. The sauce recipe is for 1 serving. For 1 serving of salad, 3 tbsp is required. sauce. The finished sauce can be stored in the refrigerator for about a week at 4°C.

Cooking time: 25 min

Text: Evgenia Bagma

Do you think that a salad cannot be an independent dish? It means you just haven’t tried warm chicken salad yet. One serving of this salad can replace an entire meal. Are you afraid of not getting enough salad? Add a side dish in the form of rice or pasta - and you definitely won’t leave the table hungry.

The secret of warm chicken salad

Hot dishes whet your appetite better than cold ones and also fill you up faster. This also applies to warm salad with chicken. You can dress this salad vegetable oil or with a special sauce or filling, but rarely with sour cream, since it can melt from the heat. You can use warm chicken salad ingredients that can be subjected to heat treatment- these are vegetables (eggplant, zucchini, green beans), seafood, pasta, mushrooms.... You can also add fresh vegetables or herbs to a ready-made warm salad with chicken. This salad is best served hot or slightly cooled; when cold, it will lose some of its taste and aroma.

Warm salad with chicken - recipes

Warm salad with chicken and asparagus.

Ingredients: 1 chicken breast, 1 head of purple cabbage (radicchio), 8 stalks of asparagus, 3 sun-dried tomatoes, 1 clove of garlic, 3 tbsp. olive oil, 1 tbsp. raspberry vinegar, ½ tsp. brown sugar, ¼ tsp. freshly ground black pepper, ¼ tsp. sea ​​salt.

Preparation: cut the chicken into thin strips, finely chop the garlic, cut each asparagus stalk into 3 parts, fry the chicken in 1 tbsp. olive oil, mix the remaining oil, vinegar, sugar, salt and pepper, cut the tomatoes into strips, separate the cabbage into leaves, remove the rough stems, arrange the leaves on a plate, top with chicken, asparagus and tomatoes, pour the dressing over everything.

Warm salad with chicken, mushrooms and pineapples.

Ingredients: 500g chicken fillet, 200g champignons, 4 eggs, 1 can of canned pineapple, 2 tbsp. olive oil, 30g mayonnaise, salt.

Preparation: cut the mushrooms into 4 parts, cut the boiled chicken fillet and boiled eggs into cubes, fry the mushrooms in oil for 20 minutes, cut the pineapple rings into 6 parts, combine the ingredients, season with mayonnaise.

Warm salad with chicken, green beans and cherry tomatoes.

Ingredients: 250g chicken fillet, 70g green beans, 100g lettuce, 140g cherry tomatoes, 2 tsp. mustard, 6g roasted sesame seeds, 2tsp. lemon juice, 10g grated lemon zest, 1 clove garlic, 2g grated ginger, 50g olive oil, 20g balsamic vinegar, 20g sugar, ½ tsp. thyme, salt.

Ingredients: Mix olive oil, mustard, thyme, lemon juice, lemon zest, grated ginger and minced garlic in a bowl. Place sugar in a saucepan, add vinegar, simmer for 20 minutes over low heat, avoiding the formation of caramel. Whip the dressing with a blender, tear the salad with your hands, cut the tomatoes. Cut the chicken into strips, fry in olive oil, add salt, add beans, fry for another 5 minutes, stirring continuously. Add the chicken and beans to the tomatoes, pour in the dressing, stir, add salt, before serving, add the balsamic glaze and stir again. Sprinkle with sesame seeds.

Do you want to add variety and piquancy to your table from already favorite products? Try making a warm salad with chicken - it’s hard to remain indifferent to it.