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Tbilisi Salad with Chicken

A bold, spicy salad with real backbone! Made with this simple recipe, Tbilisi salad with chicken turns out wonderfully tasty, hearty, and pleasantly fiery. It's sure to be a hit with a hungry crowd and one of the first dishes to disappear from the table. The combination of poached chicken, fresh vegetables, and walnuts is interesting and seriously appetizing!

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Tbilisi salad with chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 3 g
Fats 38 % 3 g
Carbohydrates 25 % 2 g
46 kcal
GI: 100 / 0 / 0
    1. Soak the dried red kidney beans overnight in water, then drain. Cook them in a pot of fresh water (about half of the total) over low heat until fully tender. Drain the liquid, rinse the beans once more in cold water, and let them cool. 2. Rinse the chicken breast well under running water and pat it dry with paper towels. Put the meat in a pot, cover with the remaining half of the water, add salt, and toss in the bay leaf and peppercorns. Bring to a boil, then lower the heat and poach the chicken for about 20–25 minutes until fully cooked. Lift it out, let it cool, and cut into small cubes. 3. Peel and rinse all the vegetables (onion, bell pepper, garlic, hot chile). Cut the bell pepper into thin strips. Slice the red onion into half-moons, then pour boiling water over it for a couple of minutes and drain. Finely chop the garlic cloves. Finely chop the hot chile too. 4. Rinse the herbs (cilantro, parsley, dill, and others) well and pat them dry with paper towels, then chop them finely. 5. Shell the walnuts and chop them into small pieces. 6. In a separate bowl, whisk together the vegetable oil (olive, sunflower, or another) and the apple cider vinegar. 7. In a large bowl, combine the poached chicken, bell pepper, hot chile, cooked red beans, onion, garlic, herbs, and walnuts. Season with salt and ground black pepper to taste. Toss the salad and drizzle it with the oil-and-vinegar dressing. Let it sit a little so the flavors meld, then serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Red beans - 93  kcal/100g

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