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Stoned chicken salad with poppy seeds

"Blissed-Out Chicken" Salad with Poppy Seeds

Everyday ingredients with an out-of-the-ordinary taste — you'll love it! This "Blissed-Out Chicken" salad won me over not just for its playful name, but for its secret ingredient: poppy seeds, which give it a brand-new flavor and a striking look. Definitely give it a try! It works for both weeknights and a festive table.

Maria

Recipe author

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Composition / ingredients

Servings:

Smoked chicken (fillet)

300

Croutons

Tomatoes

Eggs

Poppy seeds (2-3 tablespoons)

Mayonnaise

Ground black pepper

Salt

Lettuce leaves

Parsley

Cherry tomatoes

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 11 g

Fats 38 % 11 g

Carbohydrates 24 % 7 g

170 kcal

GI: 29 / 0 / 71

Cooking method

Cooking time: 40 min

Step 1:

How do you make this oddly named "Blissed-Out Chicken" salad with poppy seeds? It's very simple! Start by gathering the ingredients on the list. You can use store-bought mayonnaise or make your own.
Step 2:

Remove the skin and bones from the smoked breast and cut it into small cubes. You can use meat from smoked legs instead of the breast.
Step 3:

Wash and dry the tomatoes, then scoop out the seeds so the salad doesn't get watery. Cut the flesh into small cubes. Use firm tomatoes — soft ones don't hold their shape and will fall apart into mush as you cut them, spoiling the look of the dish.
Step 4:

Hard-boil the eggs, cool, and peel them. Separate the whites from the yolks. Grate the whites on the coarse side of a grater or cut them into thin strips. Grate the yolks on the fine side — you can grate them straight onto the salad.
Step 5:

You can use store-bought croutons and vary the flavor with their seasonings, or make your own. They can be white or dark bread, whatever you like. Wheat-bread croutons go soft in the salad faster, so I always prefer rye. Cut rye bread into small cubes or sticks and dry them on a baking sheet at 350°F (180°C) for 15 to 20 minutes, then cool.
Step 6:

Set a ring mold (6 inches / 16 cm) on a plate, or build the salad in small individual rings. For the first layer, add the smoked chicken and pipe a lattice of mayonnaise over the top. I put the mayonnaise in a piping bag and snipped off the tip — easier than using a spoon.
Step 7:

Spread the tomatoes over the chicken. Season with salt and pepper. No mayonnaise on this layer.
Step 8:

Next, spread on the grated egg whites and top them with mayonnaise. Sprinkle the grated yolks over the whites and add mayonnaise on top.
Step 9:

Lay the croutons on top.
Step 10:

Lightly brush the croutons with mayonnaise so the poppy seeds stick better.
Step 11:

Then sprinkle the salad generously with poppy seeds. Because of the croutons, this salad is best made right before serving — there's no need to let it sit to soak.
Step 12:

Lift off the ring mold before serving. Garnish the salad with lettuce leaves, parsley, and cherry tomatoes. Enjoy!

Since everyone's sense of saltiness, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste! And if you're using a seasoning for the first time, remember that some are easy to overdo (chili pepper, for instance).
It's best to make the mayonnaise yourself — it'll be tastier and better for you. See our collection for great homemade mayonnaise recipes. You can also use something other than mayonnaise for the dressing: sour cream or plain yogurt, either on their own or mixed with mayo in whatever ratio you like — it cuts down on calories.
You can swap the smoked chicken for boiled or oven-baked chicken.