Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with chicken breast and tomatoes? Prepare the necessary amount of products for the salad according to the list – take dense tomatoes, cream varieties, necessarily yellow and red in equal quantities. Pepper should be red, sweet. Take greens in equal quantities – dill, onion, cilantro and purple basil. The oil in the salad is sunflower fragrant.
Step 2:
Boil the chicken fillet.
Step 3:
Then put the cooked chicken meat on a plate and let it cool.
Step 4:
Cut the cooled chicken breast into cubes.
Step 5:
Spread the chicken meat cubes on a flat dish in an even layer.
Step 6:
Then finely chop the green onion.
Step 7:
Sprinkle the chicken breast with chopped onion, lightly salt.
Step 8:
Next, cut the yellow and red tomatoes into small pieces.
Step 9:
Put some tomatoes on a layer of green onions.
Step 10:
Now chop the dill.
Step 11:
Squeeze garlic into sunflower oil for salad dressing through a press and mix.
Step 12:
Cover a layer of tomatoes with chopped dill, lightly salt and moisten with garlic dressing.
Step 13:
Cut the hard cheese into small cubes.
Step 14:
Arrange the cheese cubes with the next layer of salad. Leave some cheese.
Step 15:
Next, cut the sweet pepper into small cubes.
Step 16:
Put a layer of pepper on a layer of cheese.
Step 17:
Finely chop the remaining greens with basil.
Step 18:
Then sprinkle a layer of pepper with chopped herbs and basil and put the remaining tomatoes on top, lightly salt the salad again and pour over the remaining garlic dressing.
Step 19:
Put the remaining cheese cubes and basil leaves on the salad. Salad with chicken breast and tomatoes is ready.
The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).
Choose juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Dill greens - 38 kcal/100g
- Green onion - 19 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Coriander greens - 25 kcal/100g
- Chicken breast - 113 kcal/100g
- Table salt - 0 kcal/100g
