“Italian chicken salad” is an exquisite restaurant dish, distinguished by its originality of taste and beauty of appearance.
Ingredients:
- Chicken fillet – 500 gr.
- Ghee – 2 tbsp.
- Bread for toast - 2 slices.
- Garlic – 2 cloves.
- Lemon – 1 pc.
- Vegetable oil – 3 tbsp.
- Tomatoes – 4 pcs.
- Champignons – 150 gr.
- Salt, sugar, pepper.
Preparation:
Rinse the meat thoroughly, remove the skin (if necessary) and heat the melted butter in a frying pan, fry the fillet on each side. If you are not in a hurry and pay great attention to the taste, then the fillet, previously rubbed with salt and pepper, should be beaten a little and sprinkled with soy sauce, and only then fried. Cool the meat and cut into small cubes. Separate the bread pulp with a knife, divide into cubes equal in size to the cubes of chopped chicken and fry in the remaining oil on all sides. During the frying process, add a little garlic passed through a garlic press to the crackers, add a pinch of ground black pepper, or a mixture of peppers. Remove and set aside to cool. Grate the lemon zest and squeeze the juice from the pulp, mix everything with salt, pepper and sugar (about half a teaspoon each) and, adding butter, mix. Finely chop the champignons, sprinkle with pepper and place in the microwave for one minute, then cool. Cut the tomatoes into slices. Place all the ingredients in a common bowl, laying croutons and meat on top, then pour in the lemon dressing and stir. When serving “Italian Chicken Salad” on the table, garnish it with sprigs of herbs.This Italian salad with fresh greens and chicken breast is packed with flavors and aromas. Make it according to Jamie's recipe and enjoy it.
Ingredients
- 1.2 kg chicken
- 150 gr. asparagus
- 150 gr. green beans
- 6 slices pancetta
- 1/2 bunch fresh basil
- 1/2 bunch fresh leaf parsley
- 1/2 bunch fresh mint
- 1 head of garlic
- 200 gr. new potatoes
- 200 gr. ripe cherry tomatoes
- 1 bunch of green onions
- 1 ciabatta
- 1 tbsp. l. Dijon mustard
- red wine vinegar
- 1 lemon
- olive oil
- sea salt
- black pepper
Number of servings - 6
Recipe for Italian salad with fried chicken breast
1. Preheat the oven to 200°C. 
2. To prepare the Italian salad, first transfer the chicken to a baking tray, drizzle with olive oil, add salt and pepper. Then rub the spices over the surface of the chicken. 
3. Cut the lemon into 2 parts, then place it in the middle of the carcass along with the basil. 
4. Place the bird in a hot oven and cook for 1 hour until golden brown. 
5. Place the potatoes in a large saucepan, add hot water and salt and bring to a boil, cook for 11 - 12 minutes until fully cooked. 
6. Cut the head of garlic in half, then break it into slices, remove the outer shell, there is no need to completely peel the cloves. 
7. Cut the cherry tomatoes in half, cut off the tails from the asparagus and green beans. 
8. After 5 minutes have passed since the potatoes are cooked, add the green beans, then after 2 minutes the asparagus and cook for another 3 minutes until softened, adding a little wine vinegar to the water. 
9. Pat dry, then place all the vegetables on a tray and let them cool, then put them in the refrigerator. 
10. After 45 minutes of baking the chicken, add tomatoes and garlic to it on a baking sheet. 
11. Cook the chicken for another 15 minutes until nicely golden brown. Check readiness with a knife. Poke it through the bird's thigh. The juice that comes out should be clear. 
12. Place cooked chicken on a large platter to cool. Cover it with foil. 
13. Then, according to the recipe, tear the ciabatta into pieces and place it on the baking sheet where the chicken with tomatoes and garlic was baked; the bread should completely cover the bottom of the baking sheet. 
14. Place pancetta on top of bread. Place the pan in the oven for 15 minutes until the bread is crispy and the pancetta is browned. 
15. In a large deep bowl, mix 1 tbsp. Dijon mustard, 2 tbsp. l. vinegar, as well as 6 tbsp. l. olive oil. 
16. Once the chicken has cooled, use 2 forks to separate the skin from the meat so you can cut the meat later. Shred the chicken and add some of the crispy skin. 
17. According to the recipe, peel the parsley and finely chop the leaves along with the feathers of the green onions. Next, add a pinch of sea salt and pepper to the green vegetable dressing in the bowl, then toss everything together with a little oil. 
18. Cut the finished potatoes in half and place on a large platter. 
19. Add the chicken and vegetables to the platter along with the croutons and pancetta, then drizzle with the gravy from the pan. 
20. Mix all the ingredients together, then serve the Italian salad with grilled chicken breast. 
This Italian salad with fresh greens and chicken breast is packed with flavors and aromas. Make it according to Jamie's recipe and enjoy it. Ingredients 1.2 kg chicken 150 gr. asparagus 150 gr. green beans 6 slices pancetta 1/2 bunch fresh basil 1/2 bunch fresh leaf parsley 1/2 bunch fresh mint 1 head garlic 200 gr. new potatoes 200 gr. ripe tomatoes...
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“Italian” salad with chicken and pineapples can be described as a light and very tasty dish with a sweet and sour note. Chicken and corn make the salad more satisfying, olives add an exotic touch. Although, if you are not a fan of black olives, you don’t have to add them. If you want a little piquancy, you can add a finely chopped clove of garlic to the salad. The salad is prepared quickly, the main thing is to optimize all processes. For example, while the chicken is cooking, you can cut all the other ingredients.
Ingredients
- 100 g canned corn
- 100 g canned pineapples in syrup
- 150 g chicken meat
- 2-3 lettuce leaves
- 1 handful of olives
- 1.5 tbsp. l. mayonnaise
- 1/5 tsp. salt
- 2-3 sprigs of parsley
Preparation
1. Take a suitable salad bowl. Open the can of corn and transfer the desired amount to a bowl.
2. Open a jar of pineapples - these can be rings or pieces. In any case, they need to be cut a little smaller. It is better to drain the syrup that will be released during the cutting process. Otherwise the salad will turn out too sugary.
3. Boil chicken meat in salted water. You can also add spices, herbs, and herbs to the water. After the water boils, cook the meat for 20–25 minutes, then cool it, finely chop it or separate it into fibers by hand.
4. Place the chopped ingredients in a bowl with the corn.
5. Wash the lettuce leaves and parsley and dry them. Chop the parsley finely, and the lettuce leaves larger, and place in a salad bowl.
6. Cut the pitted olives into halves or quarters and place in a salad bowl. Season the salad with mayonnaise, you can add a little salt.
This Italian salad with fresh greens and chicken breast is packed with flavors and aromas. Make it according to Jamie's recipe and enjoy it.
Ingredients
- 1.2 kg chicken
- 150 gr. asparagus
- 150 gr. green beans
- 6 slices pancetta
- 1/2 bunch fresh basil
- 1/2 bunch fresh leaf parsley
- 1/2 bunch fresh mint
- 1 head of garlic
- 200 gr. new potatoes
- 200 gr. ripe cherry tomatoes
- 1 bunch of green onions
- 1 ciabatta
- 1 tbsp. l. Dijon mustard
- red wine vinegar
- 1 lemon
- olive oil
- sea salt
- black pepper
Number of servings - 6
Recipe for Italian salad with fried chicken breast
1. Preheat the oven to 200°C. 
2. To prepare the Italian salad, first transfer the chicken to a baking tray, drizzle with olive oil, add salt and pepper. Then rub the spices over the surface of the chicken. 
3. Cut the lemon into 2 parts, then place it in the middle of the carcass along with the basil. 
4. Place the bird in a hot oven and cook for 1 hour until golden brown. 
5. Place the potatoes in a large saucepan, add hot water and salt and bring to a boil, cook for 11 - 12 minutes until fully cooked. 
6. Cut the head of garlic in half, then break it into slices, remove the outer shell, there is no need to completely peel the cloves.
7. Cut the cherry tomatoes in half, cut off the tails from the asparagus and green beans. 
8. After 5 minutes have passed since the potatoes are cooked, add the green beans, then after 2 minutes the asparagus and cook for another 3 minutes until softened, adding a little wine vinegar to the water. 
9. Pat dry, then place all the vegetables on a tray and let them cool, then put them in the refrigerator.
10. After 45 minutes of baking the chicken, add tomatoes and garlic to it on a baking sheet.
11. Cook the chicken for another 15 minutes until nicely golden brown. Check readiness with a knife. Poke it through the bird's thigh. The juice that comes out should be clear.
12. Place cooked chicken on a large platter to cool. Cover it with foil. 
13. Then, according to the recipe, tear the ciabatta into pieces and place it on the baking sheet where the chicken with tomatoes and garlic was baked; the bread should completely cover the bottom of the baking sheet. 
14. Place pancetta on top of bread. Place the pan in the oven for 15 minutes until the bread is crispy and the pancetta is browned. 
15. In a large deep bowl, mix 1 tbsp. Dijon mustard, 2 tbsp. l. vinegar, as well as 6 tbsp. l. olive oil. 
16. Once the chicken has cooled, use 2 forks to separate the skin from the meat so you can cut the meat later. Shred the chicken and add some of the crispy skin. 
17. According to the recipe, peel the parsley and finely chop the leaves along with the feathers of the green onions. Next, add a pinch of sea salt and pepper to the green vegetable dressing in the bowl, then toss everything together with a little oil.
18. Cut the finished potatoes in half and place on a large platter. 
19. Add the chicken and vegetables to the platter along with the croutons and pancetta, then drizzle with the gravy from the pan. 
20. Mix all the ingredients together, then serve the Italian salad with grilled chicken breast. 
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