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Oriental vegetable salad with chicken breast

Layered Vegetable Salad with Chicken Breast

A delicious salad for a special occasion! This tasty, fragrant dish, with its delicate mix of fresh vegetables and chicken, will earn a place of honor at any celebration.

Siberian cooks

Recipe author

Oriental vegetable salad with chicken breast

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Composition / ingredients

Servings:

Tomato

Cucumber

Bell pepper

Shallot

0.5

Korean-style carrots

100

Chicken breasts

450

Olive oil

Ground black pepper

Lemon zest

Green onion

Sea salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 72 % 13 g

Fats 11 % 2 g

Carbohydrates 17 % 3 g

83 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

We're making a salad for someone special, so start by getting all your ingredients ready.
Step 2:

Cut the chicken breast in half and poach one half.
Step 3:

Seed the bell pepper and cut it into strips.
Step 4:

Cut the cucumber into strips.
Step 5:

Layer the julienned pepper and cucumber, then season with salt, black pepper, and lemon zest to taste, and drizzle with a little olive oil.
Step 6:

Add the julienned tomato as the next layer, drizzle with a little olive oil, and season with salt and pepper to taste.
Step 7:

Add the shallot, sliced into half-moons, as the next layer.
Step 8:

Pull the poached breast into pieces and add it as the next layer, again with a little olive oil and salt and pepper to taste.
Step 9:

For the final layer, add the Korean-style carrots, a touch of olive oil, and salt and pepper to taste.
Step 10:

Finely chop the green onion.
Step 11:

Garnish the top with green onion and bring it to the table.

A layered chicken salad can be wonderfully original and unusual, yet still simple to make. The ingredients soak into each other depending on the order of the layers, and that's ultimately what shapes the flavor of the whole dish. This was an "Eastern" salad for an International Women's Day table, made for my wife! The first time I made this vegetable salad with chicken, all our guests and my wife went wild for it! The delicate combination of fresh vegetables, Korean-style carrots, and chicken is really something — unusually tasty and quick! Choose your tomatoes and cucumbers carefully. You want a good-sized tomato that's not just juicy and fragrant but also "meaty." A fresh cucumber is firm and crisp with a distinct, fresh aroma; if there are dark or light spots on the skin, skip it. When picking out a bell pepper, look closely at the stem — it should be green and firm. Avoid peppers with a dry or blackened stem. And choose fresh chicken you can be 100% confident in: just about everyone knows chicken is the leanest, healthiest, most easily digestible meat. Given a choice between frozen and chilled chicken, go for chilled — it's much better quality.