Chicken salad

Chicken fillet salad in various versions is a popular and simple dish made from affordable and budget products. From a hearty option with potatoes, a spicy-savory option with Korean carrots, to PP options. By changing the composition of ingredients and dressings, such salads will satisfy the tastes of any demanding gourmet and will be in demand on any table.

Salad with chicken fillet and mushrooms

Salad with chicken fillet and mushrooms turns out to be hearty and tasty, because these two ingredients go well together. For the salad, chicken fillet is boiled, and mushrooms can be any kind, but the most popular among us are champignons. We offer you the simplest version of this salad, in which we add hard cheese to the chicken with mushrooms and season with mayonnaise.

1. 
   Chicken salad is very easy to prepare. Boil the chicken fillet in water with salt until tender and then cool it.Prepare the remaining ingredients for the salad.
2. 
   Divide the boiled fillet into thin long fibers with your hands.
3. 
   Rinse the champignons under running water, dry with a napkin and cut into slices.
4. 
   Then fry them until the mushroom juice has completely evaporated and are golden brown in heated vegetable oil, but preferably in butter, which will be tastier.
5. 
   Grind hard cheese on a coarse grater.
6. 
   Place the chicken fillet into a salad bowl and add some cooled fried champignons to it.
7. 
   Place grated cheese on top of the warm mushrooms and stir everything vigorously until the cheese melts a little.
8. 
   Sprinkle the salad with salt and black pepper to your liking, season with mayonnaise and mix again.
9. 
   Place the prepared salad in the refrigerator for some time to soak.
10. 
    Then, using a small ring, place it on plates and decorate with greens. And serve it at the table. Chicken salad is ready! Bon appetit!

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Berezka salad with chicken fillet and prunes

The salad with the beautiful name “Berezka” is most often prepared with chicken fillet and prunes, and complemented with eggs, mushrooms, cheese and other ingredients. The salad is formed in layers and imitates a birch tree in appearance. This recipe offers you the simplest version of “Berezka” with a small set of ingredients, but it takes 2 hours to infuse.

Cooking time: 2 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Chicken breast – 1 pc.
• Champignons – 400 gr.
• Onion – 2 pcs.
• Fresh/pickled cucumber – 2 pcs.
• Prunes – 160 gr.
• Egg – 3 pcs.
• Mayonnaise – 150 gr.
• Salt - to taste.

Cooking process:

Step 1. Wash the champignons and cut into small pieces. Cut the peeled onions into thin half rings.Fry them until tender in hot vegetable oil and place them in the first layer in a beautiful salad bowl.

Step 2. Boil the chicken breast in salted water until ready, cool slightly and cut the meat across the grain into small cubes. Place them in a salad bowl in a second layer.

Step 3. Soak the prunes in boiling water for 10 minutes in advance, then rinse and finely chop. Cut any cucumbers into small cubes. Cover a layer of chicken with a mayonnaise mesh and place sliced ​​prunes and cucumber on top of it as a third layer.

Step 4. Grind the hard-boiled eggs on a coarse grater and sprinkle them evenly over the salad.

Step 5. Then cover a layer of eggs with mayonnaise and beautifully decorate the dish with pieces of prunes. Let the prepared “Berezka” salad with chicken fillet and prunes sit in the refrigerator for two hours and then serve. Bon appetit!

Salad with chicken fillet and pineapple

Salad with chicken fillet and pineapple is complemented with various ingredients and in this recipe you are invited to prepare it with Suluguni cheese, egg and fresh cucumber. These products combine very harmoniously, and the salad turns out tender, juicy and incredibly tasty. Boil chicken fillet and eggs and cool in advance. Dress the salad with mayonnaise and French mustard.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Boiled chicken fillet – 150 gr.
• Canned pineapples – 100 gr.
• Boiled eggs – 2 pcs.
• Fresh cucumber – 1 pc.
• Suluguni cheese – 70 gr.
• Mayonnaise – 1 tbsp.
• French mustard – 1 tsp.
• Salt - to taste.

Cooking process:

Step 1. Cut the boiled chicken fillet across the grain into medium cubes.

Step 2. Peel hard-boiled eggs and cut into large pieces.

Step 3. Cut Suluguni cheese into the same cubes.

Step 4. Rinse the cucumber, dry with a napkin and cut into strips.

Step 5. Place all chopped ingredients into a salad bowl.

Step 6. Cut the pineapples into small pieces, draining the syrup from them. Transfer to a salad bowl.

Step 7. Then add a little salt to the salad, add mayonnaise and a teaspoon of French mustard.

Step 8. Gently mix the salad with a spoon.

Step 9. Place the prepared salad with chicken fillet and pineapple into portioned salad bowls, decorate with herbs and serve immediately to the table so as not to “drip” from the cucumber and pineapple. Bon appetit!

Salad with chicken, fresh cucumber, cheese and egg

In a salad with chicken, fresh cucumber, cheese and egg, all the ingredients combine perfectly and make the dish tender, light and tasty, and there are few calories in it. In this recipe, we boil chicken fillet and eggs in advance, take processed cheese and season with mayonnaise with French mustard, but you can use yogurt or olive oil with soy sauce.

Cooking time: 35 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Boiled chicken fillet – 1 pc.
• Boiled eggs – 2 pcs.
• Fresh cucumber – 1 pc.
• Processed cheese – 100 gr.
• Green onions – 1 bunch.
• Mayonnaise - to taste.
• French mustard – 1 tsp.
• Salt - to taste.

Cooking process:

Step 1. Immediately prepare all the ingredients specified in the recipe for the salad.

Step 2. Wash the green onion feathers, dry with a napkin and cut into small pieces.

Step 3. Wash the fresh cucumber, dry it with a napkin and cut into small cubes.

Step 4. Peel hard-boiled eggs and cut into cubes.

Step 5. Keep the processed cheese in the freezer for 10-15 minutes in advance and also cut into cubes.

Step 6.Finely chop the boiled chicken fillet or separate it into fibers.

Step 7. Place all the chopped ingredients into a salad bowl.

Step 8. Then add salt to the salad, season with a mixture of mayonnaise and French mustard, mix and put in the refrigerator for 15 minutes. The prepared salad with chicken, fresh cucumber, cheese and egg, after cooling, can be served at the table. Bon appetit!

Salad with chicken fillet and walnuts

Salad with chicken fillet and walnuts is of interest to many housewives, not so much for its simple preparation, but for the “noble” taste of the walnut. Additional ingredients are taken to it differently, and in this recipe we will add an egg with champignons fried with onions. We take the ratio of chicken meat and nuts 1:1, and fry the nuts. We form the salad in layers.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Chicken fillet – 200 gr.
• Walnuts – 200 gr.
• Egg – 5 pcs.
• Fresh cucumber – 1 pc.
• Champignons, canned/fresh – 1 jar.
• Onion – 1 pc.
• Mayonnaise - to taste.

Cooking process:

Step 1. Boil the chicken fillet until tender, cool, cut into small pieces and place in the first layer in a salad bowl. Cover it with mayonnaise.

Step 2. Lightly fry the walnuts in a dry frying pan, grind with a blender into fine crumbs and distribute 2/3 of this mass evenly over the chicken fillet.

Step 3. Cut marinated or fresh champignons into slices, fry with onions, cool and place in a salad bowl as a third layer.

Step 4. Boil hard-boiled eggs, peel, chop on a coarse grater and place in a salad bowl in the fourth layer. Cover them with a thin layer of mayonnaise.

Step 5.Sprinkle the rest of the nut crumbs evenly on top of the salad and let it sit for a while in the refrigerator. Prepared and chilled salad with chicken fillet and walnuts can be served at the table. Bon appetit!

Korean-style chicken and carrot salad

Korean-style chicken and carrot salad has a special taste. In this recipe, we will supplement these two main ingredients with onion, egg, pickled cucumber, peas and cheese. Fine and uniform cutting of all ingredients is important. For an impressive presentation to the festive table, we form the salad in layers, in transparent portioned bowls. Boil chicken fillet and eggs in advance.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 2.

Ingredients:

• Boiled chicken fillet – 150 gr.
• Korean carrots – 80 gr.
• Onion – 1 pc.
• Egg – 2 pcs.
• Hard cheese – 40 gr.
• Pickled cucumber – 2 pcs.
• Canned green peas – 40 gr.
• Mayonnaise - to taste.
• Salt - to taste.

For decoration:

• Crushed walnuts – 30 gr.
• Prunes – 30 gr.

Cooking process:

Step 1. Boil the chicken fillet in advance, cool and cut into very small cubes.

Step 2. Soak the prunes in boiling water for 5-10 minutes. Then cut it and the pickled cucumbers into small cubes.

Step 3. Pour finely chopped onion with a mixture of water and vinegar in a 1:1 ratio for 15 minutes.

Step 4. Place the first layer of sliced ​​fillet and onions in the bowls and cover with a mesh of mayonnaise.

Step 5. Place the second layer of Korean carrots and apply a mayonnaise mesh.

Step 6. Place the third layer of green peas with chopped egg and also cover with mesh.

Step 7. Sprinkle the salad with grated cheese and decorate with prunes and nut crumbs.Give the prepared salad with chicken fillet and carrots in Korean style half an hour to infuse and serve. Bon appetit!

Salad with chicken breast and fried champignons

Salad with chicken breast and fried champignons, like a classic of European cuisine, is prepared simply, quickly, has a special taste, and is complemented with cheese, herbs, vegetables and various sauces. In this recipe, you are asked to form the salad in layers and in the form of an “upside-down”, which will look beautiful on the holiday table.

Cooking time: 50 minutes.

Cooking time: 50 minutes.

Servings: 3.

Ingredients:

• Chicken fillet – 120 gr.
• Champignons – 5 pcs.
• Hard cheese – 70 gr.
• Korean carrots – 70 gr.
• Egg – 2 pcs.
• Potatoes – 2 pcs.
• Mayonnaise - to taste.
• Vegetable oil – 1 tbsp.
• Greenery - for decoration.

Cooking process:

Step 1. Boil chicken fillet, eggs and jacket potatoes until tender. Peel the champignons, cut into small pieces and fry until golden brown in hot vegetable oil.

Step 2. Cover a deep round salad bowl with film or cellophane. Hard cheese, and “Maasdam” is well suited for this salad, chop on a medium grater and place tightly in the salad bowl as the first layer.

Step 3. Place a second layer of fried champignons on top of the cheese and cover with mayonnaise.

Step 4. Place coarsely grated eggs in a salad bowl as a third layer and brush them with mayonnaise.

Step 5. Place the Korean carrots tightly in the fourth layer, but without mayonnaise.

Step 6. Cut the boiled chicken fillet into pieces or disassemble into fibers and place in a salad bowl in the fifth layer. Cover the chicken meat with mayonnaise so that it does not turn out dry.

Step 7. Place the last layer of boiled potatoes, grated on a coarse grater, tightly.Tamp the salad a little with a spoon.

Step 8. Then put the salad in the refrigerator for a couple of hours to soak. Before serving, carefully turn the prepared salad with chicken breast and fried champignons onto a plate, remove the film and decorate with herbs to your liking. Bon appetit!

PP dietary salad with boiled chicken fillet

PP dietary salads with boiled chicken fillet in different versions are relevant for those who adhere to PP, because low-calorie chicken breast meat goes well with various vegetables. In this simple recipe, we prepare such a salad from boiled fillet, fresh cucumber and green peas, and season it with low-fat sour cream or natural yogurt.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Chicken fillet – 300 gr.
• Fresh cucumber – 150 gr.
• Canned peas – 150 gr.
• Low-fat sour cream/yogurt – 150 gr.
• Dill – 1 bunch.
• Salt - to taste.

Cooking process:

Step 1. Boil water and add any spices to it if desired. Boil the chicken fillet for 20 minutes and cool in the broth to keep the meat juicy.

Step 2. Wash the cucumbers, dry with a napkin, cut into small cubes and place in a salad bowl. Add finely chopped dill and green peas to them.

Step 3. Cut the cooled chicken fillet across the grain into small cubes and transfer to a salad bowl. Then sprinkle the salad with salt to your taste, add low-fat sour cream or yogurt and mix gently.

Step 4. Place the prepared PP diet salad with boiled chicken fillet through a small ring onto plates and serve immediately. Bon appetit!

Salad with chicken fillet and tomatoes

Chicken and Tomato Salad is an easy homemade salad for a family lunch or dinner. You can boil chicken fillet for it, bake it, or take smoked breast to make it faster. In this recipe, we add cucumber and onion to the salad, which can also be pickled. Season the salad with a mixture of sour cream, mayonnaise and mustard.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Chicken fillet – 150 gr.
• Tomato – 1 pc.
• Fresh cucumber – 1 pc.
• Onion – ½ pc.
• Sour cream – 1 tbsp.
• Mayonnaise – 1 tbsp.
• French mustard – 1 tsp.
• Salt - to taste.
• Mixture of peppers - to taste.

Cooking process:

Step 1. Rinse the cucumber and tomato and dry with a napkin. Then cut the tomato into large cubes and immediately transfer to a portioned salad bowl.

Step 2. Cut the cucumber into the same cubes and add to the tomato.

Step 3. Cut the onion into thin quarter rings and add to the rest of the vegetables. You can marinate it in advance in any way to remove the pungent taste.

Step 4. Cut the boiled or baked chicken fillet into cubes across the grain and add to the chopping vegetables.

Step 5. Then sprinkle the salad with salt and a mixture of peppers to your taste and add sour cream, mayonnaise and a teaspoon of French mustard.

Step 6. Gently mix the prepared salad with chicken fillet and tomatoes and serve immediately. Bon appetit!

Salad with chicken fillet and beans

Salad with chicken fillet and beans is considered a hearty, healthy and tasty appetizer for the winter table. The range of such salads is wide and to these main ingredients others are added according to the personal taste of the hostess. In this recipe, we prepare such a salad using the simplest version and with a small set of ingredients: chicken fillet, canned beans and onions.You can take beans in two colors, which will make the salad more vibrant.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Chicken fillet – 300 gr.
• White beans – 1 can.
• Red beans – 1 can.
• Red onion – 1 pc.
• Mayonnaise – 2 tbsp.
• Parsley - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Boil the chicken fillet until tender in water with the addition of salt and any spices. Then cool it in the broth. Prepare the remaining ingredients for the salad.

Step 2. Disassemble the cooled fillet into individual fibers with your hands and fry them until light golden brown in a small amount of vegetable oil.

Step 3. Cut the red onion into thin half rings. Scald it with boiling water to remove the sharpness.

Step 4. Remove the beans from the jars, rinse in a colander under running water and transfer to a salad bowl.

Step 5. Add prepared onions to the beans.

Step 6. Then transfer the fried fillet to the salad bowl.

Step 7. Sprinkle the salad with salt and black pepper to your taste and season with mayonnaise or, better yet, low-fat sour cream, because we fried the fillet.

Step 8. Gently mix the prepared salad with chicken fillet and beans, let it brew for a while in the refrigerator and serve on plates, garnished with parsley. Bon appetit!