Delicious And Simple Salads With Chicken Breast: Step-by-step Recipes With Mushrooms, Corn, Korean Carrots, Celery, Mushrooms, Photo

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Chicken breast salads: 7 simple and delicious recipes

Chicken breast salads are quick and easy to prepare. They are suitable not only for a family lunch or dinner, but also for a festive feast. The recipes are so simple that even a novice hostess can handle them.

Content

• 1 Chicken salad with corn

  1.1 Video: salad "Elizabeth"

• 2 Salad with champignons

  2.1 Video: salad with mushrooms and cucumbers

• 3 Juicy celery salad
• 4 Layered Bunito salad with Korean carrots
• 5 Chicken breast and broccoli salad

Chicken salad with corn

Bell peppers and corn in this recipe perfectly complement the smoked fillet. Surprise your family and guests with a juicy and crisp salad with a Mexican touch.

Multi-colored peppers add color and juicy crunch to the salad

Products:

• 300 g smoked chicken breast fillet;
• 150 g corn;
• 100 g of Iceberg salad;
• 100 g dry black beans (can be replaced with red beans);
• 1 pc. sweet peppers of different colors;
• 1 tbsp. l. hot ketchup;
• 100 g mayonnaise;
• salt to taste.

Recipe:

1. Cut the fillets.

   

   Be sure to remove the skin from the chicken breast before slicing

2. Drain the corn.

   

   Choose canned corn for salad with milk ripeness

3. Coarsely chop the Iceberg salad.

   

   Iceberg lettuce can be torn with your hands rather than cut

4. Cut the peppers of different colors into strips.

   

   Bell peppers must be fresh

5. Put the beans in boiling water and cook until tender (1.5-2 hours). Place in a sieve and cool.

   

   Black beans have a rich flavor and go well with corn

6. Mix mayonnaise and ketchup. Add salt.

   

   Mayonnaise and ketchup add new flavors to the salad

7. Mix and fill everything.

   

   Ready-made Mexican salad with chicken breast can be served immediately after cooking

Video: Elizaveta salad

Mushroom salad

Just a mega-quick recipe. If you boil the chicken breast in advance, then the dish is prepared in record 10 minutes.

Products:

• 200 g chicken fillet;
• 150 g canned peas;
• 150 g of pickled champignons;
• 4 eggs;
• 30 g greens (dill and green onions);
• 100 g mayonnaise;
• salt to taste.

Recipe:

1. Cut the fillet into strips.

   

   Chicken fillet must be cooled before slicing

2. Drain the liquid from the peas.

   

   Tinned green peas must be thrown onto a sieve, so the liquid will drain from it without residue

3. Cut the champignons.

   

   Marinated champignons add tenderness to chicken breast salad

4. Grind the eggs.

   

   Choose eggs with bright yolk for your salad

5. Chop the greens.

   

   The greens will give the salad a fresh and spicy touch

6. Mix everything, salt and season with mayonnaise.

   

   Chicken breast salad with champignons is perfect both as an appetizer and as a main course

Video: salad with mushrooms and cucumbers

Juicy celery salad

Petiole celery, due to its spicy taste, goes well with chicken breast. This recipe will especially appeal to those who are losing weight.

A slightly tart, bittersweet taste gives a special zest to stalked celery.

Products:

• 200 g chicken fillet;
• 3 stalks of celery;
• 100 g of walnuts;
• 50 ml lemon juice;
• 200 g arugula;
• 200 g of radish;
• 50 g dried cranberries;
• 100 g feta;
• 30 g almonds;
• 200 g Greek yogurt
• 1/2 tsp salt.

Recipe:

1. Sprinkle the fillets with salt and pepper. Bake in foil.

   

   Chicken breast is juicy when baked

2. Cut into cubes.

   

   You will need a sharp knife to cut the chicken breast

3. Chop the celery.

   

   The celery must be very juicy and fresh, otherwise the salad will have an expressionless taste

4. Toast the walnuts and chop them.

   

   Walnuts in the salad complement the neutral taste of boiled chicken breast

5. Rinse and dry the arugula.

   

   Arugula contains only 25 kcal per 100 g

6. Cut the radish into slices.

   

   Radish is the vegetable fiber champion among vegetables

7. Squeeze lemon juice.

   

   It is convenient to extract juice from lemon using a special press

8. Soak dried cranberries in it.

   

   Dried cranberries in the salad play the role of an additional source of vitamins and bright taste

9. Slice the feta.

   

   Feta, if necessary, can be replaced with fresh goat cheese or feta cheese

10. Mix yogurt with salt.

    

    Greek yogurt is better for low fat

11. Put the arugula on a plate, then all the ingredients of the salad, except for the nuts. Drizzle with the dressing. Sprinkle with nuts and almond shavings.

    

    Ready-made salad with chicken breast and celery should be served immediately after cooking

Bunito puff salad with Korean carrots

An excellent recipe for a festive feast. If you buy ready-made Korean carrots, then it is prepared literally for one or two!

Products:

• 200 g chicken fillet;
• 3 eggs;
• 150 g of Korean carrots;
• 150 g of cheese;
• 150 g mayonnaise.

Recipe:

1. Boil the fillets and take them apart into fibers.

   

   You can disassemble boiled chicken fillet into fibers with your hands, without the help of a knife

2. Boil eggs.

   

   To make hard-boiled eggs easier to peel from the shell, hold them after boiling in cold water

3. Peel them and take out the yolks. Grind the whites and yolks separately with a grater.

   

   The brighter the egg yolk, the more colorful the salad will turn out.

4. Grate the cheese.

   

   Russian, Dutch or Poshekhonsky cheese is well suited for salad

5. Place in a deep bowl in the following order: chicken fillet, carrots, cheese, whites and yolks. Grease each layer with mayonnaise, and salt the layer with chicken breast to taste. Let the salad soak for 1 hour.

   

   Thanks to Korean carrots, Bunito salad turns out juicy and spicy

Chicken breast and broccoli salad

An excellent salad for a fasting day. It will not only help maintain slimness, but also support the body with vitamins.

Products:

• 150 g fresh spinach;
• 300 g chicken breast;
• 300 g broccoli;
• 50 g of pine nuts;
• 50 ml olive oil;
• 2 tbsp. l. balsamic vinegar;
• salt and black pepper to taste.

Recipes:

1. Rinse and dry the spinach.

   

   Spinach holds the record for vitamin K and magnesium

2. Boil the chicken breast.

   

   Place the chicken breast in cold water for valuable dietary broth and boiling water for tough meat softening

3. Cut it into slices.

   

   Cut the boiled chicken meat with a sharp knife so that the slices are neat

4. Divide the broccoli into inflorescences.

   

   Fresh broccoli tastes best in salad, not frozen

5. Boil them in 5-7 minutes.

   

   A quick way to boil vegetables is called blanching.

6. Fry the nuts.

   

   After roasting, pine nuts will acquire a bright aroma and taste.

7. Mix oil, spices and vinegar.

   

   Oil and vinegar dressing is a classic dressing and is great for vegetable salads

8. Place spinach leaves, broccoli and fillets on a plate. Add nuts and top with dressing.

   

   Prepared chicken breast and broccoli salad has a fresh light taste

Salads are often prepared in our family. Almost every favorite recipe uses chicken breast. Smoked, boiled, baked - it is perfect to combine with a variety of ingredients. Children most of all love tender salads with the addition of canned green peas or crispy celery. My husband likes hearty layered constructions with additions like Korean carrots or pickled cucumbers, and I prefer to mix fillets with fresh crispy vegetables.

Chicken breast fillet is an ideal component of light and tasty salads. It goes well with a wide variety of ingredients. Detailed step-by-step recipes will add to the collection of home and holiday dishes.