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Chicken breast salad, cheese and tomatoes

Chicken Breast, Cheese, and Tomato Salad

Even a beginner cook can pull off this salad — a versatile dish made from easy-to-find ingredients. It comes together in no time. You can boil the eggs and chicken ahead, so all that's left is to chop and toss everything. Very handy when you have a lot to make before guests arrive.

Maria

Recipe author

Chicken breast salad, cheese and tomatoes

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Composition / ingredients

Servings:

Chicken fillet

300

Tomatoes

200

Hard cheese

100

Eggs

Mayonnaise

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 15 g

Fats 41 % 11 g

Carbohydrates 4 % 1 g

163 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chicken breast, cheese, and tomato salad? Gather your ingredients. For a salad with chicken, tomatoes, and cheese you'll need: chicken fillet; tomatoes (preferably meaty ones); eggs; cheese; mayonnaise; and ground black pepper.
Step 2:

Boil the chicken fillet until tender in salted water. Cool the cooked meat and cut it into small pieces.
Step 3:

Wash, dry, and dice the tomatoes. Cut the cheese into small cubes as well.
Step 4:

Hard-boil the eggs, cool them, peel them, and cut them into cubes.
Step 5:

Combine the chicken fillet, tomatoes, boiled eggs, and cheese in a salad bowl.
Step 6:

Pepper the salad and dress it with mayonnaise.
Step 7:

Mix everything together.
Step 8:

Garnish the salad with tomato wedges and fresh herbs, and serve. Enjoy!

You can serve the salad in a bowl with all the ingredients mixed, or shape it in one large food ring, or serve individual portions formed in small rings. You can also leave the ingredients unmixed and layer them: chicken, eggs, tomatoes, cheese — grating the cheese on the large or medium holes. The salad with chicken and tomatoes will be juicier and fresher if you add some sweet bell pepper. You can boil the chicken for the salad, or bake it in the oven in foil: season the whole fillet with salt and pepper, brush it with vegetable oil, place it in foil (preferably a double layer) and carefully seal all the edges so the chicken juices don't get on the baking sheet while it bakes. Put the fillet on a baking sheet or in a baking dish, and bake in an oven preheated to 180°C (355°F) until the chicken is done, about 40 minutes. You can also pan-fry the chicken fillet whole (then cut it up) or in pieces. When I fry chicken for a salad, I usually add chicken seasoning or just sprinkle on curry — it comes out much tastier and more fragrant. Instead of regular tomatoes you can use small cherry tomatoes, and use them to garnish the finished salad too.
It's better to make the mayonnaise yourself — it'll be tastier and healthier. Look here for some interesting homemade mayonnaise recipes. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like — that will cut down the calories in the dish.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe detergent and a brush.