A simple salad with avocado, useful with vegetables and cheese, spicy with broccoli, hearty with mushrooms, and spicy with pineapple – to cook these dishes with a chicken under everyone’s power. Also, they will definitely diversify the usual lunch or even decorate the holiday table.
A simple salad with chicken and avocado
- 2 boiled chicken fillets
- 1 large avocado
- 1/4 bulb
- juice of 1/2 lime
- 2 tbsp chopped cilantro or basil
- salt and ground black pepper – to taste
Cut the chicken into strips, avocado, and onion – in small cubes. Combine them in a bowl, add the remaining ingredients and mix well. If you have a food processor or blender, you can grind all the ingredients except chicken. Then the salad will have a more creamy, gentle consistency.
Useful salad with chicken, vegetables, and feta cheese
- 1 lemon
- 800-900 g tomatoes
- 2 boiled or fried chicken fillets
- 1 large cucumber
- 1/2 cup chopped parsley leaves
- 1/4 cup chopped green onion
- 1/4 cup fresh basil leaves
- 2 tbsp olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely chopped feta cheese
Rub the lemon zest (2 teaspoons). Squeeze the juice out of the lemon itself (2 tablespoons are required). Cut the tomatoes, fillets, and cucumber into the coarse. Put them in a large bowl, add the zest, lemon juice, the rest of the ingredients, except cheese, and mix.
Allow the salad to stand for 10 minutes, then stir again and serve with the decorated feta cheese.
Spicy salad with chicken and broccoli
- 2 heads of broccoli, disassembled into inflorescences
- 2 tbsp olive oil
- 5 shallots
- 2 red chili
- 2 cloves garlic
- 4 fried chicken fillets
- a handful of pitted olives
- 4 tbsp soy sauce
Boil the broccoli in boiling water or steam for 4-5 minutes (until soft). Freshly frozen broccoli will need to be cooked for 10 minutes longer. Throw the cabbage on a colander, transfer to a bowl, and set aside.
Heat the oil in a saucepan. Cook finely chopped shallots for about 2 minutes, then add the seed peeled and chopped chili and chopped garlic. Fry them for another 4 minutes until soft. Remove the onion, pepper, and garlic from the oil, add them to the broccoli. Also, put in a bowl chopped chicken, olives, and stir.
Pour the soy sauce into a saucepan with the oil, where the onion, pepper, and garlic are fried. Heat the mixture over medium heat and pour over the salad. The finished dish can be served warm or cold.
A hearty salad with chicken and mushrooms
- 500 g chicken fillet
- 300-350 g mushrooms
- 1 large carrot
- 1 small onion
- 5-6 pickles
- 2 tbsp mayonnaise
- salt and black pepper – to taste
- olive oil
Rub the chicken fillet with salt and pepper and fry it on both sides in olive oil until cooked. Transfer the meat to a cutting board, allow it to cool for at least 10 minutes, then cut into medium-sized cubes and pour into a bowl.
Separately fry the diced mushrooms until golden (when the water evaporates, salt them). Send the mushrooms to a bowl to the chicken. Then fry the grated carrots and finely chopped onions until softened and add them to the salad. Cucumbers are also cut into small cubes and add to the rest of the ingredients.
Wait for the salad to cool down to room temperature and season it with mayonnaise. If desired, add more salt and pepper.
Spicy salad with chicken and pineapple
For the salad
- 1 cup diced fresh or canned pineapple
- 450g baked or boiled chicken fillet
- 2 pens of green onion
- salt is to taste
- 1/2 cup Greek yogurt
- 1 teaspoon mustard
- 1/2 teaspoon ground dried garlic
- ground hot pepper – to taste
Also read: 5 Pasta Recipes That Anyone Can Cook
Mix the pineapple with the medium diced fillets, halved nuts, and chopped onions (only white and light green parts of the pen are needed for the salad). Separately prepare the dressing; In a bowl, whisk yogurt, mustard, garlic powder, and hot pepper—Season the salad, salt, and chill in the fridge. Serve as a separate dish or as an appetizer along with crackers.
Adapted and translated by Wiki Avenue Staff
Sources: Life hacker