Ingredients for Italian Chicken Salad
- Cherry Tomatoes 10 pieces
- Salad or cabbage leaves 2 cups (chopped)
- 1/4 onion
- Chicken fillet (without skin and bones) 1 piece
- Salt to taste
- Chili pepper flakes 1/2 teaspoon
- Olive oil for frying chicken
For refueling (1 glass will come out)
- Olive oil 1/2 cup
- White wine vinegar 3-4 tablespoons
- Garlic 1 clove
- Shallot 1 piece (small)
- Honey 1 tablespoon
- Chili flakes 1 teaspoon
- Salt to taste
- Ground pepper to taste
- Dried oregano 1/2 teaspoon
- Dried marjoram 1/4 teaspoon
- Parsley (finely chopped) 1 tablespoon
- Main Ingredients: Onion, Tomato, Salad, Chicken
- Serving 3 servings
Deep plates, frying pan, whisk, tablespoon, kitchen knife, cutting board, oven, foil, spatula.
Cooking Italian Chicken Salad:
Step 1: prepare the chicken fillet.
Rinse chicken, dry and salt to taste. So far, only on one side.
Also, flake chili pepper flakes on one side only.
Step 2: cook the chicken.
Heat a little olive oil in a pan and place the chicken fillet in it with the seasoned side down.
Fry on one side for 4-5 minutes, simultaneously sprinkling the second with salt and pepper.
Turn the fillet over and fry it on the second side as well for 4-5 minutes.
Wrap the chicken fillet in foil (or, if you have a suitable frying pan, cover it with foil) and send in a well preheated 170-180 degrees oven on 15 minutes.
After baking the chicken, you need to rest in the foil about 5 minutesand then it can be unwrapped and cut into medium-sized cubes for the salad.
Step 3: prepare an Italian salad dressing.
Pour vegetable oil into a suitable deep plate.
Add wine vinegar.
With a whisk (fork in extreme cases), beat everything until the mixture turns into an emulsion.
Add honey to the emulsion and beat well with a whisk again.
Now, one by one, send to the gas station all the other necessary ingredients. First finely chopped shallots.
Then a clove of garlic chopped with a knife.
And the rest of the spices listed.
And also greens.
Mix the Italian dressing well.
Step 4: prepare lettuce or cabbage leaves.Rinse the leaves of lettuce or cabbage, shake off excess moisture and dry, and then tear with your hands or chop with a knife.
Step 5: prepare the cherry tomatoes.
Rinse cherry tomatoes with running water.
With a knife, cut each tomato across in half.
Step 6: mix the Italian salad with chicken.
In a deep plate, first add the torn lettuce or cabbage.
Lay onions on top, cut into ringlets.
Now pieces of chicken and halves of tomato.
Top the dish with cooked Italian dressing. I won’t say the exact amount of refueling, since in this case it is better to navigate based on personal preferences.
Everything! Italian salad with chicken is ready. Serve it immediately.
Step 7: serve Italian salad with chicken.
Italian salad with chicken is your delicious and light lunch, in which proteins, fats and carbohydrates are perfectly balanced. Hearty, delicious and refreshingly summer-like. And on a plate it looks just fantastic!
Enjoy your meal!
- Italian dressing, prepared according to the above recipe, is great for many other salads, and you need to store it in the refrigerator in a closed container. Shake well before use.