dietdoctor.com

Ingredients

• 1 head of cauliflower;
• 1 lemon;
• 2 cloves of garlic;
• 1 tablespoon chopped fresh ginger;
• 1 tablespoon chopped onion;
• 1 tablespoon turmeric;
• 1 teaspoon sea salt;
• 120 ml Greek yogurt or coconut milk;
• 120 ml olive or melted butter;
• a few sprigs of parsley.

Preparation

Remove the leaves from the cauliflower and place it in plastic bag. Mix lemon juice, minced garlic, ginger, onion, turmeric, salt and yogurt. Pour the marinade into the bag, close it and shake well. Place the bag in the refrigerator for at least an hour. To marinate the cabbage better, leave it in the refrigerator overnight.

Transfer the marinated cauliflower onto a baking sheet and bake in an oven preheated to 180°C for 45–60 minutes. It should soften on the inside and brown on the outside.

Before serving, baste the cabbage with oil and sprinkle with chopped parsley leaves.

jamieoliver.com

Ingredients

• 1 teaspoon cumin (cumin);
• 2 teaspoons mustard seeds;
• ½ teaspoon chili powder;
• 1 teaspoon black peppercorns;
• 200g self-raising flour (or 200g plain flour and 1¹⁄₂ teaspoon baking powder);
• ½ teaspoon turmeric;
• 350 ml cold beer;
• sea ​​salt - to taste;
• 1 head of cauliflower;
• ½ cup olive oil;
• ½ bunch of parsley;
• 1 lemon.

Preparation

Grind the cumin, mustard seeds, chili and black pepper well in a mortar. Mix the resulting powder with flour and turmeric. Pour in almost everything and beat thoroughly. The consistency of the batter should resemble thick cream. If it's too thick, add more beer. Then season the batter with sea salt.

Disassemble the cauliflower into small florets, and cut the stalk into pieces 2 cm thick. Rinse the cabbage and drain in a colander. All excess liquid should drain. Remaining water can be blotted with a paper towel. Place the cabbage in a bowl and sprinkle with regular flour.

Heat the oil in a deep saucepan. Remove excess flour from cauliflower. Dip the inflorescences in the batter, transfer to hot oil and fry until golden brown, turning occasionally.

Don't try to cram all the cabbage into the saucepan at once. Fry it in batches.

Finally, dip parsley leaves into the batter and place in a saucepan with butter for 40 seconds.

Transfer the finished cabbage to paper towel to drain excess fat. Season with salt, sprinkle with lemon juice and garnish with parsley in batter.

Serve immediately: this way the dish will be tastier and the crust will remain crispy.

foodnetwork.com

Ingredients

• 1 large head of cauliflower (approximately 1,200 g);
• 4 tablespoons olive oil;
• sea ​​salt - to taste;
• 800 g tomatoes in their own juice;
• 1 ½ cups water;
• 5 cloves of garlic;
• 1 large red pepper;
• 2 tablespoons of tomato paste;
• 1 bunch of basil;
• 10 lasagne sheets;
• 200 g ricotta;
• 1 large egg;
• 200 g grated mozzarella;
• 50 g grated parmesan;
• a few sprigs of parsley.

Preparation

Place the cauliflower florets in a bowl, drizzle with 1 tablespoon olive oil and season with salt. Mix well and place the cabbage in one layer on a baking sheet. Bake in an oven preheated to 220°C for 30–35 minutes until the florets are softened and lightly browned. Turn the florets once during cooking. Then cool the cabbage.

Place the tomatoes in a bowl and mash them. Pour water into a tomato can, shake and pour the contents into a bowl.

Heat 1 tablespoon of olive oil in a frying pan and add 4 sliced ​​garlic cloves and ½ teaspoon of salt. Fry over medium heat for 2 minutes. Add the diced peppers to the pan and cook for another 8 minutes.

Add to vegetables tomato paste and mix well. Then add tomatoes and 4 basil leaves. Bring the mixture to a boil, reduce heat and simmer for about 40 minutes, stirring occasionally. The sauce should thicken.

Meanwhile, bring to a boil salt water in a large saucepan. Place lasagna sheets into pan one at a time and cook until al dente according to package directions. Place the sheets in a colander to drain. Then brush them with the remaining olive oil.

Grind the ricotta in a blender a raw egg, ⅕ cooked cauliflower and chopped garlic clove until smooth. Add chopped basil leaves to this mixture and grind it again in a blender.

Take a baking dish approximately 20 x 35 cm. Grease it with ¼ cup of tomato sauce. Place 4 lasagna sheets on top, trimming off any excess. Top them with ¹⁄₂ ricotta mixture, ¹⁄₂ cooked cauliflower, ⅓ tomato sauce mixture, ⅓ grated mozzarella and ⅓ grated Parmesan. Cover with three lasagne sheets, repeat filling and cover with remaining sheets. Place on top tomato sauce, mozzarella and parmesan.

Cover the pan with foil and bake in the oven for 20 minutes. Then remove the foil and bake for another 10 minutes until the cheese is browned. Let cool for 10 minutes before serving to make it easier to cut, and sprinkle with chopped parsley leaves.

jamieoliver.com

Ingredients

• 1 head of cauliflower;
• 2 teaspoons of cumin (cumin);
• 2 teaspoons whole coriander;
• ¼ teaspoon chili powder;
• sea ​​salt - to taste;
• a little olive oil;
• 1 piece of butter;
• a handful of raw almonds without husks;
• 1 lemon.

Preparation

Separate the cauliflower into florets. Dip them in boiling salted water for a couple of minutes and drain in a colander. All excess liquid must drain off, otherwise the cabbage will not cook properly.

Grind the cumin and coriander. Mix them with chili powder and salt. Add chopped almonds to the spices, mix and fry in a dry, heated frying pan. After a couple of minutes, place the cauliflower florets there, after rubbing them with a mixture of olive and butter.

When the cabbage begins to brown, add lemon juice and zest. Mix well and fry for another minute. Then transfer the pan to an oven preheated to 200°C for 15 minutes to crisp up the cauliflower.

jamieoliver.com

Ingredients

• 2 cloves of garlic;
• 50 g unsalted butter;
• 50 g sifted flour;
• 600 ml semi-skimmed milk;
• 500 g fresh or frozen broccoli;
• 75 g grated cheddar cheese;
• sea ​​salt - to taste;
• 1 kg fresh or frozen cauliflower;
• 2 slices of ciabatta;
• 2 sprigs of thyme;
• 25 g almond petals;
• 1 tablespoon olive oil.

Preparation

Cut the garlic into thin slices, place in a frying pan with butter and fry over medium heat. When the butter melts, add flour, stir and after a minute begin to gradually pour in milk, stirring constantly.

Add the broccoli to the pan and simmer for about 20 minutes until the florets begin to fall apart. Then grind this mixture with a blender until smooth. Add half the grated cheese and salt.

Separate the cauliflower into florets, place in a baking dish, pour the cheese mixture over it and sprinkle with the remaining grated cheese. Grind the bread in a blender, mix the bread crumbs with chopped thyme leaves, almond flakes and butter and sprinkle the mixture over the cabbage.

Place the pan in an oven preheated to 180°C for an hour. The cabbage should be well baked and covered with a golden crust.

spoonforkbacon.com

Ingredients

• 1 piece of butter;
• 1 large onion;
• 1 large head of cauliflower (about 900 g);
• 1 potato;
• 700 ml vegetable broth;
• 400 ml milk;
• salt - to taste;
• 100 g cheddar cheese.

Preparation

Heat the oil in a deep saucepan or sauté pan. Add the chopped onion and fry for 5 minutes, stirring occasionally, until it softens.

Separate the cauliflower into florets. Peel the potatoes and cut them into cubes. Add vegetables to onions, add broth and milk, salt and pepper. Bring to a boil, reduce heat and leave to simmer for half an hour. The cauliflower should become soft and the potatoes should fall into pieces.

Beat the contents of the pan with a blender until smooth and creamy. If you want to serve the soup in mugs, add a little more milk so that it is not too thick.

The finished soup can be stored in the refrigerator for up to two days, and in the freezer for up to a month.

Before serving, reheat, pour into plates or mugs and garnish with cubes of cheese or herbs.

steamykitchen.com

Ingredients

• 1 head of cauliflower;
• 2 glasses of water;
• 3 tablespoons milk;
• 1 tablespoon butter;
• 2 tablespoons of low-fat sour cream;
• ¼ teaspoon garlic salt;
• ground black pepper - to taste;
• a few green onions.

Preparation

Separate the cauliflower into florets and remove the stalk. Bring the water to a boil and add the inflorescences to the pan. Cover with a lid and simmer over medium heat for 12-15 minutes. The cabbage should become very soft.

Place the inflorescences in a colander to drain excess water. Mix cabbage with milk, butter, sour cream, salt and pepper until pureed. Before serving, garnish with chopped green onions.

picmia.com

Ingredients

• 1 head of cauliflower;
• 3 eggs;
• 3 slices of bacon;
• 50 ml mayonnaise;
• 1 tablespoon table mustard;
• 1 teaspoon salt;
• ground black pepper - to taste;
• 1 onion;
• ¾ cup frozen peas;
• 2 pickled cucumbers.

Preparation

Disassemble the cabbage into florets and cut into small pieces. Place them in a pan of water, bring to a boil and cook for another 10 minutes. Place the cabbage in a colander and cool.

Hard boil and cut into small cubes. Fry the bacon and cut into small pieces. In a salad bowl, combine mayonnaise, mustard, salt and pepper. Add cauliflower, eggs, chopped onions, defrosted peas, diced cucumbers and bacon.

Mix well and refrigerate for 2-24 hours. The longer the salad is in the refrigerator, the tastier it will be.

geniuskitchen.com

Ingredients

• 60 ml red wine vinegar;
• 60 ml olive oil;
• 2 tablespoons of water;
• 1 kg cauliflower;
• 1 Bay leaf;
• 1 clove of garlic;
• ½ teaspoon lemon pepper;
• 100 g grated carrots;
• 50 g chopped red onion;
• several sprigs of parsley;
• ¼ teaspoon dried basil.

Preparation

In a small saucepan, bring vinegar, oil and water to a boil. Place the cauliflower, bay leaf, thinly sliced ​​garlic and lemon pepper into a large saucepan.

Pour the contents of the saucepan into the pan and stir. Cover the pan and refrigerate overnight or for at least 6 hours. Stir the cabbage occasionally.

Then add carrots, onions, chopped parsley leaves and basil and mix well. Place the salad in the refrigerator for another 2 hours. Before serving, remove the bay leaf from the salad.

feastingonfruit.com

Ingredients

• 600 g cauliflower inflorescences;
• 400 ml plant milk (for example, soy or coconut);
• 70 g cocoa;
• 10 dates;
• ½ teaspoon vanilla extract or ¼ teaspoon vanillin.

Preparation

Steam the florets for 10-15 minutes until very soft. Mix all ingredients in a blender until smooth.

You can serve the dish immediately, or you can cool it first. The pudding can be stored in the refrigerator for no longer than a day.

Today they make salads with everything: fish, shrimp, squid, mussels, pork, beef, canned fish, croutons, ham, sausage... But the most popular and favorite is chicken. And this is not because chicken is relatively inexpensive, but because homemade chicken salad is very tasty.
In general, cooking is simple, you just need to know some rules for combining products. So, in this article we will look at:
1. What ingredients go best with chicken?
2. What gas stations can you use?
3. How to cook meat

What ingredients should you use to make it delicious?

Chicken meat is notable for the fact that it is good in any form: fried, boiled, smoked or stewed. It goes well with all the ingredients we usually put in. Therefore, any housewife can come up with her own original recipe and present it to guests for a holiday or simply pamper her family and friends. Don’t be afraid to show your imagination, because it’s so nice to come up with something new.
Due to the fact that chicken goes well with many foods, chicken salads very diverse. Can be found as spicy recipes, and very original sweet ones, for example with pineapples. They are sweet so they contrast really well with the chicken and it makes for a very unique dish but very tasty. Another great addition is canned corn. Like canned pineapple, it is sweet and juicy, which goes very well with meat. Such recipes are more to the taste of women and children.
But you can make the dish spicy: for this you add garlic, hot peppers and even horseradish. Men like these recipes the most. Among all the recipes special attention deserves puff salad with horseradish and potatoes, which is perfect for a holiday table. This is very good recipe, although perhaps not everyone will like cooking it, because you need to grate the horseradish yourself.
Another great addition is pickled onions. Very simple, but it dramatically changes the taste. Not every recipe calls for pickling onions, but you can experiment at home. To do this, chop the onion, add sugar, vinegar and a little warm water. Let sit for about 30 minutes, squeeze out and rinse with water a little. That's all - the pickled onions are ready. And if you don’t have time to marinate, then you don’t have to wash the onions. It usually goes well in those salads that contain cheese, eggs and mayonnaise.
Mushrooms are a great addition to chicken salads. You can use fried, pickled or canned. It all depends on the chosen recipe. It’s also good to add cheese: hard, melted, moldy. As mentioned, poultry is very versatile, so don't be afraid to try new ingredients.

Gas stations

Such salads are also good because absolutely any dressing is suitable for them: from classic mayonnaise to vegetable oil.
Of course, the most delicious sauce is mayonnaise, to which you can add squeezed garlic, black pepper, herbs, vinegar or mustard. But such a salad will be very high in calories. And store-bought mayonnaise is not always healthy. In this case, we recommend preparing a dressing based on vegetable oil.
You can simply sprinkle with vegetable oil (olive, sunflower or whatever you like), or you can mix it with vinegar, garlic, lemon juice, Worcestershire or soy sauce, black pepper. You can also prepare Caesar dressing from grated boiled yolks and olive oil. This is a matter of imagination and taste.
Well, if with vegetable oil it seems to you that it will turn out very simple, but you still don’t want mayonnaise, then replace it with sour cream, yogurt or even kefir. You can also add other ingredients to them: garlic, herbs, lemon juice, etc.

How to cook meat?

You can put chicken prepared in any way: boiled, fried, stewed, baked, smoked.
If you are on a diet or want to make a diet salad, then boil the fillet in salted water. Not only is it low in calories, but it is also the easiest option. You can add bay leaf and black pepper to the water for taste, and do not pour out the broth, but use it in preparing other dishes.
It will be very tasty to simmer the chicken in a thick-walled pan with black pepper and onions or fry it in a frying pan. Chicken fillet should be fried or stewed whole, not cut into pieces.
Recipes with smoked chicken. Buy only fresh meat to make the dish tasty and healthy.

Holiday options

Chicken salads are prepared for any occasion: birthday, New Year, March 8, etc. TO holiday recipes special requirements: it must be not only tasty, but also beautiful. In such cases, you should pay attention to puff salads. Recipes vary, but the ones that look especially impressive are those with layers different color For example, there is a layer of boiled carrots, beets, green peas or cucumber. You can also put the ingredients in the shape of a snowman and sprinkle grated egg whites on top if it’s New Year’s, or in the shape of a heart if it’s Valentine’s Day. There are a lot of options. In addition, you can simply decorate it with something, for example, tomatoes cut into the shape of a flower, or put cherries around the edges. And, as an option, you can put it on lettuce leaves - this is also very beautiful and original.

Good afternoon, my blog readers!

Many of us know very well how chicken meat goes with many foods. Therefore, we are always happy to prepare different salads from chicken meat.

In today's article, there will be 8 different chicken salads : step by step recipes with photos. Therefore, you can easily prepare simple and tasty chicken salads.

Chicken salad recipes

By the way, you yourself can use your imagination and come up with your own unique recipe chicken breast-meat salad.

Choose your favorites food ingredients, which will suit the taste of your chicken recipe. Take a close look at my chicken fillet recipes and maybe you can come up with your own!

Chicken and mushroom salad classic simple recipe

If you are looking for interesting recipe, then you have found exactly what you were looking for. We can offer a simple and at the same time delicious salad recipe, the basis of which is chicken and mushrooms. You can serve it in different ways: in portions or on one dish.

How to cook:

The main secret of any salad is to correctly combine the dressing with its ingredients. In this dish, mushrooms and chicken add flavor, and nuts (walnuts) add piquancy to the salad, but you can use others that you prefer.

Products:

• Chicken eggs – 2 pcs.
• Nuts – 100 gr.
• Onions – ½ pcs.
• Greens – 10 gr.
• Mayonnaise – 6 tablespoons
• Salt - one pinch
• Pepper - one pinch
• Vegetable oil - 2 tablespoons

Cooking steps:

1. First, we prepare the products. Wash the breast and put it on the fire, pouring the pan cold water. During cooking, skim off the foam. After cooking, cool and cut into thin strips, or cut into cubes.

2. Let's move on to mushrooms. We wash and clean them. After we cut it into the same thin slices, put it in a frying pan and, adding a little oil, fry until tender. Don't forget to add pepper and salt five minutes before the end of cooking.

3. Place the breast on the bottom of the dish in which the dish will be served and season it with pepper.

4. Cover the chicken pieces with sour cream (mayonnaise) and sprinkle with chopped herbs.

5. Next comes the onion. Before this, you can remove the bitterness: pour boiling water over it or marinate it. Cover the onion layer with mushrooms. You can leave it like that, or you can cover them with mayonnaise again.

6. Now it’s the turn of the eggs: they can be finely chopped or grated. Cover them with a layer of mayonnaise and sprinkle with lightly chopped nuts.

All that remains is to send the salad to a cold place and then serve it on the table.

Video Recipe - Chicken and Mushroom Salad

Chicken and pineapple salad

Now we offer the most delicate and delicious salad, Where main role played by two heroes - chicken and pineapple. These two flavors combined give an amazing effect.

At the same time, the salad is also healthy and low in calories. Just a find! Let's get started and surprise everyone with an amazing dish.

This masterpiece is suitable not only for a banquet, but also for a modest family dinner. It will be remembered for its taste at any holiday.

Products:

• Chicken meat
• Pineapples (canned) – one jar
• Hard cheese – 150 gr.
• Egg (boiled) – 5 pcs.
• Onion (optional)
• Mayonnaise

How to cook:

√ Boil the chicken meat. We can use the broth for soup later.

√ If onions are present in the salad, then they will need to be rid of bitterness.

√ We begin to prepare all the components of the salad, first finely chopping the chicken meat (chilled).

√ We use only hard cheese. We turn the pineapples into small cubes.

√ Now we will lay down the layers.

√ The first layer will be chicken. Cover the meat compacted in a salad bowl with a mayonnaise net.

√ The second layer is pineapple.

√ Layer number three - eggs, which we first let through a grater.

√ Layer number four is chicken again, covered with a mayonnaise mesh.

√ The sixth layer will again be pineapples.

√ And the final layer - the seventh - is a cap of cheese, passed through a grater. We also soak the cheese cap with mayonnaise.

Now the salad is ready! It should stand in the cold and soak thoroughly. Most the best option– prepare it in the evening. All that remains is to decorate and serve on the festive table.

√ Delicious selection recipes:

Chicken salad classic simple recipe

Products:

• Chicken fillet – 300 gr.
• Hard cheese – 170 gr.
• Canned corn – 120 gr.
• Eggs – 3 pcs.
• Homemade mayonnaise – 120 gr.

Cooking steps:

√ We prepare all the components of the dish: boil the eggs and fillet, and then cool. Grind the boiled meat.

√ Pass the cheese through a grater.

√ Finely chop the eggs.

√ Add corn.

√ Mix all the ingredients and season with mayonnaise (it’s good if it’s homemade)

The dish is ready. Bon appetit!

√ Chic and Very Tasty salad recipe:

Salad with chicken and prunes

Another delicious one delicate salad, which is simply and simply called “Tenderness”. It is easy not only for the stomach, but also for preparation - you will spend only one hour.

How to cook:

This salad is laid out in layers. First you need to soak the prunes (for 20 minutes) and boil the meat. After cooking, the salad bowl should be placed in the refrigerator for soaking. If everything is ready, you can start.

Products:

• Chicken legs – 2 pcs.
• Eggs – 6 pcs.
• Fresh cucumbers – 2 pcs.
• Prunes – 100 gr.
• Nuts (walnuts) – 60 gr.
• Mayonnaise – 200 gr.

Step by step recipe:

√ The base of the salad is chicken, you can use any part of it. Boil the meat and cool.

√ Peel the cucumber and cut it into strips - we get the bottom layer. Cover it with mayonnaise.

√ We put the meat (necessarily without skin) on top of the cucumbers and get the next layer, which we also soak in mayonnaise.

√ We wait about 20 minutes for the prunes to soak in water.

√ We turn the prunes into thin strips and send them to the salad bowl - we get the third layer of the dish.

√ We divide the peeled eggs into whites and yolks. The protein, grated or chopped, will be the next layer.

√ Lubricate the same as the previous layers with mayonnaise.

√ Chop the nuts.

√ Sprinkle them on everything we already have in the salad bowl.

√ Decorate the top with yolk (grated) and decorate as desired.

Salad with chicken and Korean carrots, recipe with photos, very tasty

This salad will be another decoration for any feast, especially New Year's.

Products:

• Chicken fillet – 600 gr.
• Korean carrots – 500 gr.
• Eggs – 3 pcs.
• Fresh cucumbers – 2 pcs. or 400 gr.
• Hard cheese - half a cup
• Mayonnaise – 3 tables. spoons

How to cook:

First you need to prepare everything: Wash the cucumbers, boil the eggs and cool.

√ Cook the chicken in the pan for about 25 minutes. Turn off the heat and remove to a bowl where the fillet will cool.

√ Cut the chicken into small cubes and place in a salad bowl.

√ Chop the eggs using a mesh or knife.

√ We cut the cucumbers into the same cubes, first removing the skin from them if it is rough.

√ Add cheese, passed through a grater, and add salt.

√ Let's add now Korean carrots. The carrot straws should not be too long.

√ Season all ingredients with prepared mayonnaise (you can use a mixture of sour cream and mayonnaise).

√ Mix everything thoroughly and leave for soaking. After thirty minutes you can start tasting.

Enjoy your meal!

Salad with chicken and canned beans

Fans of hearty salads will be delighted with this recipe, since the proposed dish can even replace a whole lunch.

How to cook:

The incomparable combination of fillet with legumes and fresh cucumbers exceeds all expectations. And if cheese is also added, then it is difficult to describe. The best thing to do is cook and try. The salad is good not only in large salad bowls, but also in small bowls.

Products:

• Chicken fillet – 300 gr.
• Red beans (canned) – 400 gr.
• Hard cheese – 100 gr.
• Fresh cucumber – 1 pc.
• Mayonnaise - 4 tablespoons.
• Salt as desired

Step by step recipe:

√ Add some salt to the water and cook the meat for up to 30 minutes. After this, cool the chicken and cut into cubes. Immediately send to the salad bowl.

√ Add cucumber in the form of straws.

√ Drain the liquid from the beans and add it there.

√ All that remains is to add salt and mayonnaise and grate the hard cheese on a coarse grater.

Enjoy your tasting!

Salad with chicken breast and fresh cucumbers

The three pillars on which this recipe rests are the usual classics - healthy, tasty and satisfying. We recommend preparing it in large quantities, as it disappears from the table instantly. The quantity and components can be changed according to your mood and taste. Prepare in 45 minutes.

Products:

• Boiled chicken breast – 300 gr.
• Fresh cucumber – 1 pc.
• Eggs – 3 pcs.
• Carrots – 1 pc.
• Potatoes – 4 pcs.
• Onion – 1 pc.
• Salt as desired
• Mayonnaise to taste

How to cook:

√ Boil potatoes, carrots and eggs. The eggs will be cooked first, then it will be the turn of the carrots and potatoes.

√ Cook the chicken for about 30 minutes, don’t forget to add salt.

√ Depends on your mood – cut or tear the fillet into pieces.

√ We cut onions and fresh cucumbers.

√ Grind the eggs using any method (mesh or knife).

√ We carry out the same procedure with carrots and potatoes.

√ We combine everything in one container.

√ Mix by adding salt and mayonnaise.

Salad with chicken breast and champignons

Two pillars of cooking - chicken and mushrooms - set the taste of this salad, which has long become a favorite for many gourmets.

How to cook:

The scheme is usual - boil, chop and season. Serve as usual in large salad bowls or in individual portions.

Products:

• Chicken breast – ½ pc.
• Eggs – 3 pcs.
• Fresh champignons – 250 gr.
• Onion – 1 pc.
• Sausage cheese – 100 gr.
• Mayonnaise – 2 tables. spoons
• Salt, pepper - optional
• Refined oil - 2 tables. spoons

Step by step recipe:

√ Onions and mushrooms, cut into strips, fry in a frying pan and add salt.

√ Cut the already cooked breast into small cubes.

√ We cut eggs in the same way.

√ A piece sausage cheese chop into cubes.

√ We collect everything that we chopped, add spices, mayonnaise and herbs.

P.S. The recipe in the video may differ slightly.

Cook with Good Mood, Your Juliana.

When you don’t have time at all, but you need to feed your household or guests something tasty, filling and healthy, they will come to your aid simple salads with Chiken. They are easy to prepare, they go viral, and thanks to their low calorie content and high nutritional value chicken such salads can be excellent dietary dish, helping to maintain proper nutrition.

Chicken salads use chicken fillet - most often chicken breasts, but you can also use thighs. Chicken can be boiled, baked or grilled. If you want a delicate, subtle taste, it is better to boil or bake the chicken, and when you need richer flavor notes that contrast with the bright taste of other ingredients, you can fry the chicken. When boiling chicken for salads, there is one rule - the meat must be added to already boiling water, and not to cold water, as we usually do when cooking broth or soup. Thanks to this, the fillet will be juicy and very soft. The chicken should be boiled in salted water for about 15-20 minutes depending on the size. Ready chicken, whether boiled, fried or baked, should be allowed to cool and then cut or separated into fibers. In the latter case, you will have more gentle option salad

Simple chicken salads can contain a whole variety of ingredients - fortunately, chicken meat, neutral in taste, goes well with almost all products. These can be vegetables (both single and vegetable mix), such as onions, carrots, tomatoes, cucumbers (fresh or pickled), bell pepper, broccoli, cabbage or Chinese cabbage, potatoes or eggplant, mushrooms, cheese, eggs, canned corn, canned green peas, beans (boiled or canned), seafood, herbs, and fruits. If you like a combination of meat and fruit, the chicken in the salad can be supplemented with pineapples, apples, grapes, prunes, oranges, pears, peaches or kiwi. Any salad dressing is suitable, but tender chicken fillet seems to be created for light fermented milk dressings based on regular yogurt, sour cream or kefir. Such dressings can be shaded with herbs, your favorite spices or garlic passed through a press. It will turn out not only tasty, but also low in calories. After you have mixed the salad ingredients with the dressing, let the dish sit in the refrigerator for 30 minutes to an hour so that the chicken is well soaked and juicy.

Simple chicken salads are suitable for both regular meals and festive feast, and so that you have plenty to choose from, we have prepared a large selection of delicious recipes for you!

Ingredients:
350 g chicken breast fillet,
5 tomatoes
1 can of canned beans,
1 bunch of green onions,
5-6 tablespoons of mayonnaise,

Preparation:
Boil chicken fillet in lightly salted water. Cool and cut into cubes. Dice the tomatoes. Mix chicken meat, tomatoes, finely chopped onions and beans in a salad bowl, after draining the liquid from the jar. Season the salad with mayonnaise, salt and pepper to taste. Stir, put in the refrigerator for half an hour, then serve.

Simple salad with chicken, cucumbers and green peas

Ingredients:
300 g chicken fillet,
150 g cucumbers,
150 g canned green peas,
150 g sour cream,
1 bunch of dill,
salt to taste.

Preparation:
Boil chicken fillet in lightly salted water. Cool and cut into small cubes. Slice the cucumbers in the same way. Finely chop the dill. Drain liquid from canned peas. Mix chicken fillet, cucumbers and green peas in a deep container. Sprinkle with dill, season with sour cream, salt to taste and mix well.

Simple salad with chicken, mushrooms and eggs

Ingredients:
200 g chicken fillet,
200 g champignons,
3 eggs,
3-4 tablespoons of mayonnaise,
vegetable oil,
salt and ground black pepper to taste.

Preparation:
Boil the eggs hard. Boil chicken fillet until done. When the chicken has cooled, separate it into fibers. Heat vegetable oil in a frying pan and fry sliced ​​mushrooms for 4-5 minutes. While the mushrooms are cooling, cut the boiled eggs into cubes. Mix chicken fillet, mushrooms, eggs and mayonnaise in a salad bowl. Add salt and pepper to taste. Place the salad in the refrigerator for 30-60 minutes to soak, then serve.

Simple salad with chicken and vegetables

Ingredients:
200 g chicken fillet,
2 cucumbers,
2 tomatoes
1 bell pepper,
6-7 lettuce leaves,
3-4 sprigs of parsley,
3-4 sprigs of dill,
3-4 tablespoons vegetable or olive oil,
salt and spices to taste.

Preparation:
Stew the chicken fillet in a frying pan, adding a little water, or cook on the grill. Cool and cut into small pieces. Cut bell peppers into strips, tomatoes and cucumbers - arbitrarily. Place lettuce leaves on a large plate. Place chicken and vegetables on top. Salt and season with spices to taste. Sprinkle the salad with chopped herbs and season with oil. Easy healthy salad ready!

Ingredients:
For 1 serving:
150 g chicken fillet,
1 tomato
2 eggs,
50 g cheese,
mayonnaise,
salt to taste.

Preparation:
Boil the chicken fillet in water, lightly salt it, cool and finely chop. Boil the eggs hard, cool and cut into cubes. Place a round ring on a flat plate to form the salad. Place the chicken on the bottom and coat the surface well with mayonnaise, using a spoon to smooth it out. Place finely chopped tomato on top and compact slightly. Next, lay out a layer of eggs and grease it with mayonnaise. The last layer of the salad will be finely grated cheese. Carefully remove the ring and serve the salad to the table. You can decorate this salad with half a cherry tomato.

Simple salad with chicken, pickles and green peas

Ingredients:
350 g chicken fillet,
6 champignons,
4 pickled cucumbers,
3 eggs,
1/2 onion,
1/2 can of canned green peas,
100 g mayonnaise,
3 tablespoons vegetable oil,
salt to taste.

Preparation:
Boil chicken fillet in salted water. Let the fillet cool and cut into small cubes. Boil the eggs, cool and also cut into cubes. Heat vegetable oil in a frying pan and fry the diced champignons until golden brown, salting them to taste. Let the mushrooms cool. In a deep container, mix chicken fillet, eggs and mushrooms. Add green peas, draining them, as well as diced cucumbers and onions. Season the salad with mayonnaise and salt to taste, if necessary. Let the salad soak for an hour in the refrigerator, after which it is ready to serve.

Simple salad with chicken, corn and carrots in Korean

Ingredients:
400 g chicken fillet,
1 can of canned corn,
100 g Korean carrots,
5 cloves of garlic,
salt and ground black pepper to taste,
mayonnaise.

Preparation:
Boil chicken fillet in salted water and divide into fibers. Place in a bowl, add corn, draining the liquid, Korean carrots (if necessary, they can be pre-cut) and garlic pressed through a press. Season the salad with mayonnaise and mix. Add salt and pepper to taste.

Ingredients:
200 g chicken fillet,
250 g broccoli,
200 g pickled cucumbers,
150 g low-fat sour cream or plain yogurt,
salt and ground black pepper to taste.

Preparation:
Boil the chicken fillet in salted water, cool and disassemble into fibers. Separately, boil the broccoli by adding it to boiling salted water. Cook broccoli for about 3-4 minutes, then immediately transfer to a plate or pour over cold water. Let cool. Cut the cucumbers into strips. Combine chicken fillet, broccoli and cucumbers in a salad bowl. Season with sour cream or yogurt, salt and pepper to taste, stir and serve.

Chicken, cheese and croutons salad with egg dressing

Ingredients:
250 g chicken fillet,
100 g hard cheese,
70 g loaf,
2-3 lettuce leaves,
salt.

For refueling:
2 eggs,
100 ml vegetable oil,
1 clove of garlic,
2 tablespoons lemon juice,
1 teaspoon mustard,
salt and ground black pepper to taste.

Preparation:
Boil the chicken fillet in salted water, cool and cut into small cubes. Boil the eggs hard, cool and separate the yolks from the whites. For dressing you only need yolks. To prepare croutons, cut the loaf into cubes (the size of chicken cubes) and dry in the oven at 180 degrees until golden brown. Cut the cheese into cubes too. Place chicken fillet, cheese, croutons and chopped lettuce into a container.
To prepare the dressing, mash the yolks with a fork. Add mustard and continue grinding. Next, mix the mixture with lemon juice, add the garlic passed through a press, salt and pepper to taste. After this, you need to very slowly and gradually pour in the vegetable oil, whisking continuously with a whisk or mixer. The gas station is ready. Pour the dressing over the salad, mix and serve.

Ingredients:
500 g chicken breast fillet,
300 g canned pineapples,
200 g hard cheese,
150 g mayonnaise,
2-3 cloves of garlic,
salt and ground black pepper to taste.

Preparation:
Boil the chicken fillet in lightly salted water until tender and cool. Drain the syrup from the pineapple and cut into small cubes. Grate the cheese on a fine grater. Cut the chicken into small cubes or divide it into fibers - whichever you prefer. Combine chicken fillet with pineapple and cheese. Mix mayonnaise with garlic cloves passed through a press and season the salad. Season the salad with salt and pepper to taste, if necessary. Let the salad sit in the refrigerator for no more than an hour (so that the pineapples do not have time to release their juice) and serve. If desired, this salad can be diversified by adding chopped walnuts.

Simple chicken salads are a delicious highlight on your table! Bon appetit!

Salad with boiled chicken is a hearty dish that has many variations. This salad is also suitable for festive table, and for every day - everything depends only on the imagination of the hostess.

If you need to boil homemade chicken, and this, as you know, can take a long time long time, then to speed up cooking you need to add 1/5 teaspoon of soda to the water. Then meat domestic chicken It will cook much better and faster.

This salad can be not only dietary, but also very hearty dish. As a rule, low-calorie salads with the addition of chicken are seasoned with olive or sunflower oil, various dressings with turmeric, chopped herbs and garlic. If there is no reason to worry about your figure, then simple mayonnaise will do just fine.

Salads with boiled chicken are very easy and quick to prepare. Chicken meat gives the salad tenderness and piquancy.

How to cook salad with boiled chicken - 15 varieties

Light and airy dietary salad, rich in vitamins. Great for an every day meal.

Ingredients:

• Chicken fillet - 300-400 g
• Chinese cabbage- 1 PC.
• Hard cheese (any) - 200 g
• Yogurt (classic unsweetened) - for dressing
• Fresh dill - 3 stalks
• Salad dressing (or choice)
• Pepper, salt to taste

Preparation:

Cut the boiled fillet into pieces, grate the cheese on a coarse grater, cut the Chinese cabbage into thin slices, finely chop the dill. In a deep bowl, mix grated cheese, cabbage, dill, and chicken pieces. Mix everything well, add pepper and salt, as well as salad dressing.

Before serving, top the salad with unsweetened yogurt. Yogurt can be marked with sour cream.

If you are going to store this salad in the refrigerator, then it is best not to season it, but add the dressing only before eating - otherwise the cabbage will release juice and store it in the refrigerator for a long time it is forbidden.

This festive salad decoration very often cooked on New Year or birthdays. The dish is very beautiful and bright, and, of course, delicious.

Ingredients:

• Boiled chicken breast - 2 pcs.
• Tomato - 2 pcs.
• Pickled cucumbers - 100 g
• Yellow and red pepper
• Green onion - 50 g
• Pepper, salt
• Mayonnaise

Preparation:

Place mayonnaise in the middle of a large round plate. Place the diced fillet in a circle, tomatoes next to it, then cucumbers, peppers, and onions. Lightly pepper and salt everything.

Beautiful holiday dish with aromatic and sour dressing. It's quick and quite easy to prepare.

Ingredients:

• Chicken breast - 400 g
• Mushrooms - 300-400 g
• Lemon - 1 pc.
• Onion - 1 pc.
• Garlic - clove
• Vegetable oil
• Natural yogurt
• Salt pepper

Preparation:

Fry in a frying pan vegetable oil onion, garlic, then add mushrooms, a pinch of salt and mix, reduce the heat to low and start seasoning. For the dressing, grate a little lemon zest, add lemon juice and 50 grams of yogurt. Afterwards, transfer the fried onions and mushrooms to a plate. In the same frying pan, fry the pre-cut fillet (preferably in cubes). Add the fillet to the mushrooms and pour over the yogurt dressing.

Unusual-looking, but very healthy salad with nuts. It will decorate any holiday table.

Ingredients:

• Onion - 1 pc.
• Boiled eggs- 2 pcs.
• Hard cheese - 100 g
• Sweet and sour apple - 1 pc.
• Prunes, nuts - 100 g each
• Mayonnaise
• Salt pepper

Preparation:

You need to grate eggs, apples and cheese. Chop the onion and marinate. Cut the fillet into cubes. Place on a plate in layers: onion, fillet, eggs, apple, cheese and nuts. Each layer must be peppered and salted, greased with mayonnaise. Decorate the salad with prunes.

A fairly easy to prepare salad that will decorate any holiday table.

Ingredients:

• Boiled chicken fillet - 200 g
• Boiled egg - 3 pcs.
• Champignons - 200 g
• Corn - 1 can
• Cucumber - 1 pc.
• Mayonnaise - 150-200 g
• Clove of garlic
• Dill
• Butter for frying

Preparation:

Heat about 30 g of butter in a frying pan, fry peeled and chopped mushrooms in it, add a little salt. When the mushrooms turn golden brown, remove from heat and cool until room temperature in a bowl.

Pour corn into a deep salad bowl, add finely chopped fillet, as well as diced cucumber and eggs, dill. Squeeze the garlic, a little salt and mayonnaise into the salad bowl (if desired, it can be diluted with sour cream).

A gentle and fragrant “whim” that can please any woman.

Ingredients:

• Boiled chicken breast - 1 pc.
• Marinated champignons - 250 g
• Canned pineapples - 250 g
• Onion - 1 pc.
• Mayonnaise
• Sunflower oil (for frying onions)

Preparation:

Fry the onion in sunflower oil. In a bowl, mix the diced breast, pineapples, mushrooms and onions. Salt, pepper and season with mayonnaise.

Very tasty dish with a “salty twist” in the form of pickled cucumbers.

Ingredients:

• Chicken fillet - 2 pcs.
• Champignon mushrooms - 200 g
• Egg - 2 pcs.
• Pickled cucumbers - 3-4 pcs.
• Walnuts - 50 g
• Mayonnaise

Preparation:

Boil the fillet, fry the mushrooms in a frying pan. Beat the eggs in a bowl with a whisk, then fry them into thin pancakes (you will get about three thin small pancakes). Cut the cucumbers into small cubes. Cut the pancakes into thin small strips, separate the fillet into fibers, and chop the nuts. Mix all ingredients in a deep bowl. Add salt and pepper to taste, season the salad with mayonnaise.

A very popular and tasty dish. This salad not only looks very beautiful, but is also healthy.

Ingredients:

• Red cherry tomato - 200 g
• Yellow cherry tomato - 200 g
• Boiled eggs - 3 pcs.
• Hard cheese - 150 g
• Lettuce leaves - 100 g
• Crackers
• Olive oil
• Pepper, salt

Preparation:

Place the crackers in a wide bowl, then place the lettuce leaves on top. Then add halved tomatoes and diced chicken. Grate the cheese on top using a coarse grater. Drizzle with olive oil.

Each layer must be salted and peppered. You can also add turmeric seeds to olive oil as a dressing - it will be even tastier.

A truly tender, light and airy salad. Women really like it.

Ingredients:

• Boiled chicken breasts - 1-2 pcs.
• Canned or fresh pineapple - 4 cups
• Corn - ½ cup
• Solid sur - 100 g
• Any nuts - ½ cup
• Mayonnaise - 2 tbsp. spoons with top
• Parsley, salt to taste

Preparation:

Separate the breast into fibers and place in a deep bowl. Add corn, cheese (grated on a coarse grater), chopped nuts, pineapple (cut into small cubes) and mayonnaise. Mix everything well and add salt. You can decorate the top large pieces nuts and parsley.

In order to improve the taste of boiled chicken breast, it is recommended to add salt, bay leaf and chicken spices to the water. The meat will be very flavorful.

Cucumber will give this dish freshness and lightness, as well as a strong aroma.

Ingredients:

• Boiled chicken breast- 300-400 g
• Boiled quail eggs - 15 pcs.
• Cucumber - 3 pcs.
• Mayonnaise
• Salt, pepper, herbs to taste

Preparation:

Peel the eggs and cut into 4 slices. Cut the cucumber into cubes and separate the chicken into fibers. Mix everything, salt, pepper and season with mayonnaise.

Unusual salad with fresh carrots. It has a great balance of salty and sweet ingredients.

Ingredients:

• Boiled chicken breast - 300-400 g
• Orange - 1 pc.
• Onion - 2 pcs. (small)
• Walnuts - 1 cup
• White raisins - 1 tbsp.
• Carrots - 2 pcs.
• Hard cheese - 50 g

Preparation:

Cut the onion into thin rings and marinate separately with vinegar and salt. Finely chop the chicken breast and place in a salad bowl. Pour mayonnaise over it (make a grid). Evenly distribute the pickled onions on top of the chicken and make a mayonnaise mesh. Next, spread the raisins evenly and again make a mesh of mayonnaise. The next layer is made from coarsely grated carrots, which we also pour with mayonnaise mesh. Next, add grated cheese in an even layer and pour over mayonnaise. Decorate the salad with orange cubes. Layered salad “French Lover” is ready.

This is a very “juicy” layered salad. After all, each layer is impregnated with a “mayonnaise mesh”.

Ingredients:

• Boiled egg - 3 pcs.
• Boiled potatoes in jackets - 2 pcs.
• Onion - 1 pc.
• Beijing cabbage - 1 pc.
• Hard cheese - 150 g
• Mayonnaise
• Salt and pepper to taste

Preparation:

This salad is layered. The first layer consists of coarsely grated potatoes. We make a mayonnaise grid on the potatoes. Finely chop the onion - this is the second layer. Again we make a mayonnaise mesh on it. We separate the chicken breast into fibers and distribute it evenly over the onion. Drizzle with mayonnaise. The next layer is whites grated on a coarse grater. On top of the whites is a mayonnaise mesh. Separately, grate three egg yolks on a fine grater and place them in a salad bowl. The final touch is to decorate the salad with green leaves of Chinese cabbage.

If you like fresh onions in salads, then it turns out very tasty when you cut the onion into thin rings, add salt and “rub” it thoroughly with your fingers. Let the onion juice out, and its sharpness and bitterness will decrease.

Fresh cilantro gives this dish a very unusual but delicious smell. With a minimum of ingredients, the salad will turn out to be very satisfying, and you will definitely want to make it again.

Ingredients:

• Boiled chicken breast - 300-400 g
• Cilantro - bunch
• Boiled red beans - 300 g
• Bell pepper (large) - 2 pcs.
• Olive oil
• Salt pepper

Preparation:

Place the boiled beans in a deep bowl, add the chopped fillet and diced pepper. We also send finely chopped cilantro there. Season the salad with salt, pepper and mix. Season with olive oil.

A wonderful, satisfying and healthy salad that children love.

Ingredients:

• Boiled chicken breast - 1 pc.
• Feta cheese, feta cheese or others - 100 g
• Boiled eggs - 3 pcs.
• Kishmish grapes - 150 g
• Bell pepper - 1 piece
• Mayonnaise
• Salt, pepper, parsley to taste

Preparation:

Cut the egg, pepper, cheese into small cubes. We disassemble the breast into fibers. Cut the grapes into halves. Mix all ingredients together with mayonnaise in a bowl. Garnish with parsley and whole grapes.

This classic recipe salad, which is loved by many housewives due to its unique taste and simplicity.

Ingredients:

• Boiled chicken breast - 300-400 g
• Crab sticks - 240 g
• Corn - 1 can
• Bell pepper - 1 pc.
• Boiled potatoes - 4-5 pcs.
• Mayonnaise
• Salt, pepper, herbs

Preparation:

We separate the breast into fibers, cut the bell pepper and potatoes into small cubes. Add sweet canned corn, chopped crab sticks, salt and pepper. Finely chop parsley or dill and add to the salad. Season everything with mayonnaise and mix well.