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Jealous salad with mozzarella, crackers and tangerines

"Jealous" Salad with Mozzarella, Croutons, and Mandarin

Tasty, colorful, with chicken and sweet corn! This "Jealous" salad with mozzarella, croutons, and mandarin is quick and easy to make. Thanks to the vegetables, it's light yet filling. It's not just a lunch salad — it'll dress up any holiday table.

Lyalich

Recipe author

Jealous salad with mozzarella, crackers and tangerines

Composition / ingredients

Servings:

Chicken breast

200

Bell pepper

0.5

Canned corn

Mozzarella

100

Mandarin

0.25

Mayonnaise

Salt

White bread

100

Garlic

Vegetable oil

Dried spices

0.25

Sesame seeds

Fresh herbs

Water

Napa cabbage

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 11 g

Fats 41 % 14 g

Carbohydrates 26 % 9 g

199 kcal

GI: 22 / 78 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make "Jealous" salad with mozzarella? Gather all the ingredients. Wash the vegetables and herbs well and pat them dry. You can just buy croutons at the store, but homemade ones taste better. Any white bread works, and stale bread is the easiest to cut.
Step 2:

Cut the croutons however you like — I prefer thin sticks. Pour 2 tablespoons of vegetable oil into a skillet and heat it up. Add the cut bread, salt it, and sprinkle with a seasoning of your choice (I use adjika, a spicy pepper paste). Fry the croutons over medium heat until browned. Add the grated garlic, stir, and fry for a couple more minutes. Take the croutons off the heat and let them cool.
Step 3:

Rinse and pat dry the chicken (I use breast) and cut it into strips. Sprinkle with sesame seeds and toss.
Step 4:

Pour the remaining vegetable oil into a skillet and heat over medium. Add the chicken and fry for 5 minutes. Add 50 ml (about 3 tablespoons) of water and simmer until the water cooks off and the meat is done. Remove from the heat and let cool.
Step 5:

Shred the napa cabbage into strips and put it in a bowl.
Step 6:

Seed the bell pepper and cut it into thin strips. Add it to the bowl with the cabbage.
Step 7:

Drain the canned corn and add it to the salad. If you're not using it all right away, scoop out what you need and transfer the rest to a glass container (don't leave it in the open can). For a sharper bite, you can add half a chopped onion.
Step 8:

Mix everything and squeeze the mandarin juice over the top. It gives the salad a light fragrance and a little zing.
Step 9:

Add the cooled chicken to the bowl with the salad and toss.
Step 10:

Transfer the salad to a serving plate and scatter the mozzarella over it. Mini mozzarella balls are best here, but if you don't have them, just cut up regular mozzarella.
Step 11:

Drizzle mayonnaise on top. If you're serving the salad on a holiday table, don't dress it right away — just pipe a lattice over the surface. That way it looks more attractive, doesn't weep liquid, and keeps longer. Better yet, set the mayonnaise alongside in a separate dish.
Step 12:

Scatter the croutons over the salad and sprinkle with chopped fresh herbs. Our "Jealous" salad with mozzarella and mandarin is ready.
Step 13:

Enjoy!

How do you pick good canned corn? Always check the expiration date on the can. If it's in a glass jar, take a close look at the kernels — they should be uniform in size and color, whole, and spotless. The ingredients shouldn't include any dyes, preservatives, or flavor enhancers.
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Since everyone has their own tolerance for salt, sweetness, bitterness, heat, and acidity, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, keep in mind that some spices are especially easy to overdo (chili pepper, for one).