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Chicken breast salad

Chicken breast salad



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It is a very tasty and pleasant salad!

  • 1 chicken breast
  • 4 sour cucumbers
  • 2 gogosari
  • 3-4 cloves garlic
  • 2 raw carrots
  • mayonnaise
  • salt and pepper

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Chicken breast salad:

- Boil the chicken breast, cool and chop finely

- Chop the cucumbers and donuts and drain

- put the carrot on a small grater, and the garlic is cleaned and ground

- all ingredients are mixed with mayonnaise (made of = 2 yolks - one boiled and one raw, 200 ml oil, 1 teaspoon mustard, salt and a little lemon juice), salt and pepper to taste


Ingredients Caesar salad with grilled chicken breast

  • 1 large lettuce head or 2 Roman lettuce heads
  • 50 grams of finely grated Parmesan cheese
  • 50 grams of parmesan chips (grated with a vegetable peeler, to cut very thin strips)
  • 1 clove of garlic
  • 3 anchovy fillets
  • 1 tablespoon worchstershire sauce
  • 1 teaspoon of Dijon mustard
  • 100 ml. of extra virgin olive oil
  • 2 very fresh yolks
  • de & # 8211 juice 1 lemon (to taste)
  • salt and pepper
  • optional, 1 teaspoon of honey for dressing
  • 400 grams of skinless and boneless chicken breast
  • marinade for chicken breast from: 1 clove of finely crushed garlic, lemon peel, 1 lemon juice, 1 tablespoon olive oil and 1 teaspoon honey
  • 120 grams of croutons with herbs and garlic

Preparation & # 8211 marinating chicken breast

1. Of course, in my house, the classic version of Caesar salad would not have much passage. How, really no meat? So I prepare the version with grilled chicken breast. And this chicken breast is sure to come out juicy, tasty and fragile, as I showed at grilled chicken breast recipe. So, first, mix the garlic well with the lemon juice and peel, add honey and 1 tablespoon of olive oil and beat everything. I place the chicken breast divided into 4 pieces in a bowl and cover it with the marinade. In this sour marinade, I keep it for 1 hour, covered with foil, at kitchen temperature.

Preparation of dressing for Caesar salad

2. How to prepare Caesar salad is very simple: first, wash and drain the salad well. Then, we prepare all the other ingredients, to have them at hand. Although, in milder weather conditions, I would have done it own homemade croutons, flavored with herbs and garlic, it was a real blessing not to turn on the oven on this heat, so this time I used some herb croutons from Selgros, which I grabbed from the shelf during the last shopping session and which caught me really well!

3. So, Cardini's famous dressing room! In the tall glass of the hand mixer, I put the egg yolks, 2 cloves of garlic, 1 pinch of fine salt, 3 fillets of anchovies, lemon juice, 1 teaspoon of Dijon mustard and olive oil, all at once . With the help of the hand blender, I proceeded exactly as at my mayonnaise by the minute.

With the blender completely immersed in the glass and supported by its bottom, I worked the ingredients insistently, first of all to crush the garlic and the anchovy fillets. I didn't move the blender, not from the bottom of the pot, until the dressing, with the appearance of opaque mayonnaise, started to rise almost enough to "swallow" its pear. I continued until the sauce was perfectly emulsified, then I added the grated Parmesan cheese and I mixed well. I added the worchestershire sauce, salt and pepper, a little more lemon juice and 1 teaspoon of honey. Without it, for my taste, the Caesar salad dressing is never balanced.

Assembling and serving Caesar salad

4. Before moving on to assembling this Caesar salad, I made the grilled chicken breast. Marinated chicken breast slices, 2-3 cm thick, already brought to room temperature, do not need more than 2-3 minutes on the hot grill. Before putting them on the grill, take them out of the marinade, drain them well and toss them with absorbent kitchen towels. Season them with salt and pepper, only then put them on the grill well. I only turn the meat from one side to the other once. This is the only way to get beautiful traces of grill. During cooking, the meat will form a beautiful crust and penetrate perfectly. After removing it from the grill, I cover the chicken breast with foil and let it rest for ten minutes.

5. After the chicken breast has rested, pour the creamy dressing over the lettuce leaves, add the croutons and mix well. Virtually all leaves and croutons must be covered by dressing.

6. Place the Caesar salad on the plate, sprinkle with the Parmesan cheese and place on top of the chicken breast cut into pieces only good to put in your mouth.


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Ingredients Caesar salad with grilled chicken breast

  • 1 large lettuce head or 2 Roman lettuce heads
  • 50 grams of finely grated Parmesan cheese
  • 50 grams of parmesan chips (grated with a vegetable peeler, to cut very thin strips)
  • 1 clove of garlic
  • 3 anchovy fillets
  • 1 tablespoon worchstershire sauce
  • 1 teaspoon of Dijon mustard
  • 100 ml. of extra virgin olive oil
  • 2 very fresh yolks
  • de & # 8211 juice 1 lemon (to taste)
  • salt and pepper
  • optional, 1 teaspoon of honey for dressing
  • 400 grams of chicken breast without skin and bone
  • marinade for chicken breast from: 1 clove of finely crushed garlic, lemon peel, 1 lemon juice, 1 tablespoon olive oil and 1 teaspoon honey
  • 120 grams of croutons with herbs and garlic

Preparation & # 8211 marinating chicken breast

1. Of course, in my house, the classic version of Caesar salad would not have much passage. How, really no meat? So I prepare the version with grilled chicken breast. And this chicken breast is sure to come out juicy, tasty and fragile, as I showed at grilled chicken breast recipe. So, first, mix the garlic well with the lemon juice and peel, add the honey and 1 tablespoon of olive oil and beat everything. I place the chicken breast divided into 4 pieces in a bowl and cover it with the marinade. In this sour marinade, I keep it for 1 hour, covered with foil, at kitchen temperature.

Preparation of dressing for Caesar salad

2. How to prepare Caesar salad is very simple: first, wash and drain the salad well. Then, we prepare all the other ingredients, to have them at hand. Although, in milder weather conditions, I would have done it own homemade croutons, flavored with herbs and garlic, it was a real blessing not to turn on the oven on this heat, so this time I used some herb croutons from Selgros, which I grabbed from the shelf during the last shopping session and which caught me really well!

3. So, Cardini's famous dressing room! In the tall glass of the hand mixer, I put the egg yolks, 2 cloves of garlic, 1 pinch of fine salt, 3 fillets of anchovies, lemon juice, 1 teaspoon of Dijon mustard and olive oil, all at once . With the help of the hand blender, I proceeded exactly as at my mayonnaise by the minute.

With the blender completely immersed in the glass and supported by its bottom, I worked the ingredients insistently, first of all to crush the garlic and the anchovy fillets. I didn't move the blender, not from the bottom of the pot, until the dressing, with the appearance of opaque mayonnaise, started to rise almost enough to "swallow" its pear. I continued until the sauce was perfectly emulsified, then I added the grated Parmesan cheese and I mixed well. I added the worchestershire sauce, salt and pepper, a little more lemon juice and 1 teaspoon of honey. Without it, for my taste, the Caesar salad dressing is never balanced.

Assembling and serving Caesar salad

4. Before moving on to assembling this Caesar salad, I made the grilled chicken breast. Marinated chicken breast slices, 2-3 cm thick, already brought to room temperature, do not need more than 2-3 minutes on the hot grill. Before putting them on the grill, I take them out of the marinade, drain them well and toss them with absorbent kitchen towels. Season them with salt and pepper, only then put them on the grill well. I only turn the meat from one side to the other once. This is the only way to get beautiful traces of grill. During cooking, the meat will form a beautiful crust and penetrate perfectly. After removing it from the grill, I cover the chicken breast with foil and let it rest for ten minutes.

5. After the chicken breast has rested, pour the creamy dressing over the salad leaves, add the croutons and mix well. Virtually all leaves and croutons must be covered by dressing.

6. Place the Caesar salad on the plate, sprinkle with the Parmesan cheese and place on top of the chicken breast cut into pieces only good to put in your mouth.


Ingredients Chicken breast salad

  • 250 grams of lettuce or assorted according to everyone's preference (radicchio, ruccola, iceberg, etc.)
  • 300 grams of chicken breast
  • 150 grams of grated carrot
  • 150 grams of grated celery
  • 150 grams of shaved apple
  • 1 lemon
  • 40 ml. of extra virgin olive oil
  • 50 -60 ml. of yogurt
  • 50 grams of grated Parmesan cheese
  • 1 clove of garlic
  • a few cherry tomatoes (or a large slice of tomato)
  • optional: toast slices or croutons, grated Parmesan cheese for sprinkling
  • salt and pepper to taste

How to prepare chicken breast for salad

I prepared, as for snitel, three slices of chicken breast, for the three diners. Husband and young lady wanted in their salad chicken schnitzel, so I rolled theirs in flour, egg and breadcrumbs and fried them. My chicken breast slice was steamed. The idea is that you can use cooked chicken breast for this salad in any way you like best. It doesn't matter if it's grilled, steamed, schnitzel or even boiled. This salad is a good solution for using boiled poultry for soup.

Preparation Light and tasty chicken breast salad

The apple, celery and grated carrot are mixed with the juice of 1/2 lemon.

Add the yogurt over the grated vegetables and, if desired, add a pinch of salt and mix well.

Prepare a dressing by robotically mixing the garlic, grated Parmesan and olive oil. After it is well homogenized, becoming like a paste, it is diluted with the remaining lemon juice (half).

Divide the broken greens into pieces in bowls suitable for salad and sprinkle with half of the dressing with Parmesan and garlic.

On top of the greens, place a layer of grated roots, dividing them evenly between the 3 bowls. Place the chicken breast on top (cooked as you like, either boiled, or fried, or schnitzel) cut into slices and tomatoes and sprinkle with the remaining dressing. That's all! Depending on your preference, you can eat salad with fried toast slices.


How to make Greek salad with grilled chicken breast

1. Cook the chicken quickly and evenly

First you need to choose the right chicken pieces.

Keep in mind that large ones require more cooking time. So if you want to make a Greek chicken breast salad in just 30 minutes, it is good to choose small pieces without bones or skin.

They must be thin and similar in size to cook quickly and evenly.

If you can't find them, you can take them even thicker but you will have to beat them well to thin them. And if they are too big, slice them.

Choosing skinless chicken will not only reduce cooking time but is also very good in weight loss diets. This is because the skin contains a lot of fat.

So if you are trying to lose weight, this is the best option.

Another useful tip that I keep repeating in my recipes is that you need to bring the chicken meat to room temperature before cooking it.

Otherwise, it will dry on the outside much faster than it will cook on the inside.

And we all know what dry chicken breast tastes like, right?

So after you take it out of the fridge, let it sit on the work table for about 30 minutes before cooking it.

You can take this opportunity to season it and I will explain immediately how.

2. How to make chicken breast tastier

If you've been reading my blog for a while, then you know that I like to soak almost all the meat I cook.

This step is very important, because it will make the meat more fragrant, tender and juicy.

Otherwise & # 8230 you already know what a simple grilled chest is like.

Fad, dry and even drowning.

If you don't have much time to marinate it, you can rub it well with your favorite spice mix before cooking.

But if time allows (and it doesn't take long) leave it to soak in the fridge for at least an hour. And for maximum aroma, leave it overnight.

In this way, the meat will have time to absorb all the flavors and will freeze.

I have to tell you here that homemade marinade is much better than the one from the store. And that's because, most of the time, the one in the store contains a lot of sugar and salt.

If you still want to choose this one, I advise you to read the ingredients well.

And now that you know how to cook chicken and how to make it tasty, let me explain how to make it if you don't have an outdoor grill.

3. How to make grilled chicken breast on the stove.

We all know how to make it on an outdoor grill, on charcoal or on gas. But how do we grill chicken breast on the stove?

Well, if you haven't already, you might want to invest in a cast iron grill pan.

It is not expensive and it is very useful.

Of course, you could also make it in a normal pan, but the recipe would be a little different in this case, so we'd better leave it for another time.

Remember to preheat the grill before cooking the meat, and then grease it with a little oil so that it does not stick.

So after marinating and bringing the chicken to room temperature, this should be the next step if you want to make the best Greek salad with grilled chicken breast.

And how do we know when the chicken is ready?

  1. Cut in the thickest part and if the juice that comes out is clear and colorless and the chicken is no longer pink inside, it means that it is done. If it is pink, it must be left.
  2. Insert a cooking thermometer into the thickest part of the meat and if it is done it should show 75C. Be careful not to touch it with any bone, as it may show you the wrong temperature.

So far I've given you a lot of information about chicken but nothing about salad. And after all, it's a Greek salad recipe, isn't it?

So let's give you some tips about it too.

4. What salad and dressing to serve with grilled chicken breast.

I made a simple Greek salad that in combination with spinach and chicken breast turned out great. But you can change it with your favorite, because it fits almost any kind of salad with grilled chicken breast.

Also, the Greek dressing I used matches any salad. Moreover, you can make a larger quantity and keep it in the refrigerator in a bottle with a lid for up to 5 days.

This makes it perfect for meal planning, but remember to mix the dressing with salad only before eating them.

Finally, keep the following in mind:

  1. To cook chicken quickly and evenly, use thin pieces, similar in size, without bones and skin.
  2. Bring the meat to room temperature before cooking, leaving it to sit on the work table for about 30 minutes.
  3. Before cooking, you can soak the meat in the refrigerator for at least an hour (even overnight if you can). This will soften it and fill it with flavors.
  4. If you are making it on the stove, use a cast iron grill pan.
  5. To find out when it's done, stick a cooking thermometer in the thickest part of the chicken and it should look 75C. If you do not have a thermometer, cut in the thickest part and check that the inside is no longer pink.
  6. Replace the Greek salad with your favorite if you don't like it.
  7. You can make a larger amount of dressing and keep it in the refrigerator in a jar or bottle with a lid, for up to 5 days.

And now that I've armed you with so much information, I'm convinced that you will make the best Greek salad with grilled chicken breast.

Once you do, don't forget to post it on Instagram with @theblondelish. You just know I'm very curious how you cook my recipes.

And if you like this Greek salad video recipe and want to see more, don't forget to Subscribe to my YouTube Channel.


Chicken breast salad & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of chicken breast salad it is my favorite when I want something light for lunch or dinner. Ever since I was a child, I really liked salads. My grandmother had the best tomatoes in the world in the garden and I couldn't wait for them to ripen. We made them into a salad in which we added cucumbers, onions and lettuce. All from my grandmother's garden. Since then I love salads and I could eat them without problems and several times a day.

This time I wanted to show you my recipe for chicken breast salad. It is one of the salads I make most often, in various combinations and it is always delicious. When I want the salad to replace a main course, I always add some protein. I usually use chicken breast because I always have it in the fridge, it is a lean and nutritious meat. For this salad I used chicken breast "Happy chicken" from Agricola. It is a slow growing chicken, fed with cereals and very tasty.

I seasoned the chicken breast very well and I cooked it in the pan for a few minutes on each side until it was firm and well cooked inside. You can also make it on the grill, in the grill pan or in the oven. I prefer to cook it in the pan because it doesn't last long, and the meat browns nicely and evenly. While the meat cools, you can take care of the vegetables. For this chicken breast salad, you can use any vegetables you like.

I must have lettuce, tomatoes, cucumbers, red onions, bell peppers. In addition, you can put any others. Avocado, mushrooms, corn, beets, celery and others. The combinations are unlimited, it all depends on your taste. For the dressing, I chose a simple one, based on olive oil and lemon juice, but you can also use balsamic vinegar, if you prefer. Serve this wonderful chicken breast salad immediately, for lunch or dinner. For another delicious chicken breast recipe, you can also try my recipe for chicken breast stuffed with spinach.


Ingredients Chicken breast salad

  • 250 grams of lettuce or assorted according to everyone's preference (radicchio, ruccola, iceberg, etc.)
  • 300 grams of chicken breast
  • 150 grams of grated carrot
  • 150 grams of grated celery
  • 150 grams of shaved apple
  • 1 lemon
  • 40 ml. of extra virgin olive oil
  • 50 -60 ml. of yogurt
  • 50 grams of grated Parmesan cheese
  • 1 clove of garlic
  • a few cherry tomatoes (or a large slice of tomato)
  • optional: toast slices or croutons, grated Parmesan cheese for sprinkling
  • salt and pepper to taste

How to prepare chicken breast for salad

I prepared, as for snitel, three slices of chicken breast, for the three diners. Husband and young lady wanted in their salad chicken schnitzel, so I rolled theirs in flour, egg and breadcrumbs and fried them. My chicken breast slice was steamed. The idea is that you can use cooked chicken breast for this salad in any way you like best. It doesn't matter if it's grilled, steamed, schnitzel or even boiled. This salad is a good solution for using boiled poultry for soup.

Preparation Light and tasty chicken breast salad

The apple, celery and grated carrot are mixed with the juice of 1/2 lemon.

Add the yogurt over the grated vegetables and, if desired, add a pinch of salt and mix well.

Prepare a dressing by robotically mixing the garlic, grated Parmesan and olive oil. After it is well homogenized, becoming like a paste, it is diluted with the remaining lemon juice (half).

Divide the broken greens into pieces in bowls suitable for salad and sprinkle with half of the dressing with Parmesan and garlic.

On top of the greens, place a layer of grated roots, dividing them evenly between the 3 bowls. Place the chicken breast on top (cooked as you like, either boiled, or fried, or schnitzel) cut into slices and tomatoes and sprinkle with the remaining dressing. That's all! Depending on your preference, you can eat salad with fried toast slices.


Chicken breast salad with pasta and corn

This is very tasty chicken breast salad with pasta and corn and especially full!

You don't even need anything else at the table.

And I really liked the combination of mayonnaise with yogurt, it makes it lighter, more refreshing!


Pasta salad with chicken breast


This weekend I went to the wedding so I didn't cook much, I ate too much there and I rested. But on Friday I made a quick salad with chicken breast with pasta because I usually eat pasta or pizza on Fridays. You can improve the salad as you like, I prepared it with what ingredients I had in the fridge / pantry.

400g spiral paste
250g smoked chicken breast
150g olives
3 tablespoons canned corn
1 small red onion
mayonnaise from an egg, 150 ml of oil to which I added 2 tablespoons of sour cream

We cut the breast into pieces, as well as we cut the olives into slices. Boil the pasta, strain it and mix it with the rest of the ingredients. Season with salt and pepper.

If you want you can replace mayonnaise with yogurt.

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  • Instead of cucumbers, tomatoes or salad can be added without any problem: bell peppers, corn, radishes, sliced ​​carrots.
  • Pay more attention to the meat on the grill. If it is well heated and greased beforehand, the meat can brown very quickly. It is recommended about 5-6 minutes on each side when preparing the chicken.
  • Instead of telemea you can easily add lean cow's or sheep's cheese, feta cheese or tofu.
  • The preparation can be served with any type of bread, but for a potentiation of the taste, we recommend the bread with seeds.
  • You can also add corn for a sweet and pleasant taste.