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Edelweiss salad with chicken

Edelweiss Salad with Chicken

Light, appetizing, tangy, and mayo-free! Edelweiss salad with chicken turns out really tasty. It's quick and easy to put together — cooking the chicken takes up most of the time. The combination of vegetables, chicken, and a zesty dressing makes this salad one to remember!

Irisha

Recipe author

Composition / ingredients

Servings:

Chicken breast

300

White bread (3-4 slices for croutons)

150

Tomatoes (medium)

Bell pepper

0.5

Cucumbers

Onion

Canned corn

Olive oil (for frying the chicken and croutons)

Olive oil

White wine vinegar

Prepared mustard (or to taste)

Garlic

Ground hot pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 7 g

Fats 36 % 9 g

Carbohydrates 36 % 9 g

150 kcal

GI: 30 / 10 / 60

Cooking method

Cooking time: 35 min

Step 1:

How do you make Edelweiss salad with chicken? Gather your ingredients. If the chicken was frozen, thaw it by moving it from the freezer to the bottom shelf of the fridge. Wash and dry the vegetables well. Drain the corn in a sieve.
Step 2:

Start with the chicken. How do you fry it? Season it with salt and pepper, and add a little dried herbs if you like. Fry it in olive oil in a well-heated skillet for about 5 minutes per side, until golden. To check doneness, pierce the meat with a knife — the juices should run clear. If not, cook it a bit longer. Let the cooked chicken cool slightly.
Step 3:

While the chicken fries, make the croutons. How? Preheat the oven to 350°F (180°C). Cut the bread into small cubes, season with a little salt and pepper, add 2 tablespoons of olive (or other vegetable) oil, and toss.
Step 4:

Spread the croutons on a parchment-lined baking sheet. Bake for 7-10 minutes, until golden, stirring once or twice. They cook fast, so keep an eye on them.
Step 5:

Prep the vegetables. Cut the tomatoes into small slices, or into cubes or quarters if they're large.
Step 6:

Cut the cucumber and pepper into thin slices too. Finely dice the onion.
Step 7:

Combine the tomatoes, cucumbers, bell pepper, onion, and corn in one bowl.
Step 8:

Cut the cooled, rested chicken into thin slices or cubes (your choice).
Step 9:

Make the dressing. How? Gather your ingredients. Besides olive oil, any vegetable oil works — refined, unrefined, sunflower, mustard, sesame, corn, whatever you like — as long as you enjoy the flavor. Pick your mustard to taste too: spicy, Dijon, or whole-grain all work.
Step 10:

Whisk together the olive oil, vinegar, mustard, minced garlic clove, salt, and pepper if you like. Add the dressing to the vegetables.
Step 11:

If you like, plate the salad in individual portions: dressed vegetables on the bottom, then the chicken and croutons on top, plus a little grated cheese if you want. Or toss everything except the croutons in a bowl, add the dressing, and sprinkle the croutons on just before serving. Enjoy!

You don't have to fry the chicken — you can boil or bake it instead. And the croutons can be pan-fried if you don't have an oven. The ingredients go together so well that you won't want to change or add anything, except maybe a little cheese. The dressing comes out slightly spicy, so if you'd like it milder, leave out the mustard or garlic. Dig in!
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Since everyone's sense of salty, sweet, bitter, spicy, sour, and hot is different, always season to your own taste. And when you're trying a seasoning for the first time, remember that some — chili pepper, for one — are especially easy to overdo.
How do you pick good canned corn? Always check the date on the can. If it's a glass jar, look closely at the kernels: they should be uniform in size and color, whole, and unblemished, with no dyes, preservatives, or flavor enhancers in the ingredients.