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Traffic light salad with bell pepper and chicken

Traffic Light Salad with Cheese, Apple, and Bell Pepper

A bright, vitamin-packed salad to lift your spirits! Delicious and beautiful, the Traffic Light salad is light and diet-friendly yet still filling. The mix of colorful vegetables loads you up with vitamins and energy and puts you in a great mood. It looks elegant, too, so you can serve it for a holiday spread.

tanya231

Recipe author

Traffic light salad with bell pepper and chicken

Composition / ingredients

Servings:

Bell pepper (red, yellow, green)

Apple (green)

Chicken fillet

300

Hard cheese

150

Parsley

Dill

Salt

Sour cream

100

Mayonnaise

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 11 g

Fats 46 % 13 g

Carbohydrates 14 % 4 g

171 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a traffic light salad with bell pepper and chicken? Gather all the ingredients you'll need. Use bell peppers in different colors to make the salad brighter. If needed, thaw the chicken fillet on the bottom shelf of the fridge. Rinse it and trim off any membranes and fat.
Step 2:

How do you cook chicken breast properly? Pour about 6 cups (1.5 liters) of water into a saucepan. When it boils, add salt (about 1/2 tablespoon) and add the meat. For flavor, you can add a few peppercorns (3–4) and a bay leaf. Cook covered (about 20 minutes after it returns to a boil). If the fillet is easily pierced with a knife, it's done. To keep the meat juicy, let it cool in the broth. Then take it out and pat it dry with paper towels. Cut into small cubes.
Step 3:

Wash the yellow, red, and green bell peppers. Rinse them and pat dry with paper towels. Core them and remove the seeds and stems. Cut the red pepper into small cubes and put it in a bowl.
Step 4:

Now chop the yellow pepper and put it in a separate bowl.
Step 5:

Put the chopped green pepper in its own bowl too. You can cut the peppers into squares or into thin strips, whichever you prefer.
Step 6:

Cut the hard cheese into small cubes. Any cheese will do, as long as it's tasty.
Step 7:

Choose a sweet-tart apple, preferably green. Rinse it, pat it dry, cut it in half, and cut out the core. Dice it.
Step 8:

Wash the parsley and pat it dry with paper towels. Chop it with a knife. Set a few sprigs aside for garnish.
Step 9:

In a salad bowl, combine all the chopped ingredients (chicken, pepper, cheese, apple, and herbs). Mix everything together. Important! Don't add all the pepper. Set aside about a third of each color for garnish, keeping them separate.
Step 10:

Make the dressing. In a separate bowl, combine the mayonnaise and sour cream. Whisk lightly with a fork. Dress the salad and mix again.
Step 11:

On a flat platter, you can lay down some leaf lettuce that's been washed and patted dry with paper towels. Mound the salad on top and shape it into an oval. Sprinkle with chopped herbs. Arrange green, then yellow, then red pepper on top in rows, like a traffic light. Garnish with parsley leaves. Let the salad rest for 20 minutes, then serve. Enjoy!

You can add Korean-style carrots to the salad. They'll add both color and a little kick.
I recommend making the mayonnaise yourself — it'll be tastier and healthier. You'll find homemade mayonnaise recipes here.
If you don't eat mayonnaise for some reason, dress the salad with just sour cream or plain unsweetened yogurt.
Keep in mind that the quality and flavor of the finished dish depend a lot on properly thawing the ingredients. To avoid mistakes and pick the best way to defrost chicken, read the article on properly thawing food.