Chicken and Vegetable Salad

Cooking method

1. Step 1:

   

   How do you make chicken and vegetable salad? It's a very simple one. Gather the ingredients from the list. You can swap the chicken breast for turkey or another meat.

2. Step 2:

   

   Toast the sesame seeds in a dry skillet, stirring, until lightly golden.

3. Step 3:

   

   Wash and pat the chicken breast dry. Wrap it tightly in foil so the juices don't escape as it bakes, set it on a baking sheet, and bake in an oven preheated to 350°F (180°C) for 30–35 minutes, until cooked through. Alternatively, you can poach it in salted water or pan-fry it in oil until golden — whichever you prefer.

4. Step 4:

   

   Let the cooked chicken cool, then cut it into strips or shred it into fibers by hand.

5. Step 5:

   

   Core and seed the bell pepper and cut it into thin strips.

6. Step 6:

   

   Cut the cucumbers into strips as well. If the skin isn't tough, damaged, or bitter, there's no need to peel it.

7. Step 7:

   

   Finely chop the garlic or press it through a garlic press.

8. Step 8:

   

   Wash, dry, and finely chop the parsley.

9. Step 9:

   

   Now get everything ready for the dressing. I use olive oil, but you can swap in sunflower or any other oil you like. Beyond what's listed, feel free to add your own touch — white wine or apple cider vinegar, a little honey, and so on.

10. Step 10:

    

    In a small bowl, combine the olive oil, lemon juice, and whole-grain mustard. Whisk together well.

11. Step 11:

    

    In a salad bowl, combine the chicken, bell pepper, cucumbers, garlic, and herbs.

12. Step 12:

    

    Season the salad with salt and pepper, pour over the dressing, and toss. Beyond salt and pepper, you can add a vegetable-salad seasoning blend if you like.

13. Step 13:

    

    Transfer the salad to a platter and sprinkle with the toasted sesame seeds. Enjoy!