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Salad with fried chicken

Fried Chicken Salad

Tasty, wholesome, filling, and the easiest thing to make! A fried chicken salad can stand in for a full dinner. Bell pepper and lettuce add juiciness and color. Dress it with mayo, sour cream, or fragrant olive oil.

Pearl

Recipe author

Composition / ingredients

Servings:

Chicken fillet

500

Cucumbers

Eggs

Bell pepper

Lettuce leaves

Vegetable oil

Mayonnaise

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 14 g

Fats 44 % 12 g

Carbohydrates 4 % 1 g

171 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make a fried chicken salad? Gather your ingredients. For a brighter, more appetizing dish, use bell peppers of different colors if you can. First, hard-boil the eggs and let them cool.
Step 2:

Rinse the chicken breast and pat it dry with paper towels. Slice each piece lengthwise into two thin cutlets. Season both sides with your favorite spices and salt to taste. I used a pinch of smoked paprika, ground peppers, garlic powder, and dried basil. Rub the seasonings into the surface and let the chicken marinate for 5 to 10 minutes.
Step 3:

Heat vegetable oil in a heavy-bottomed skillet. Fry the chicken on both sides over high heat until cooked through and golden. It takes only a few minutes (5 to 10). Don't leave it on too long, or it'll dry out.
Step 4:

Transfer the fried chicken to a separate plate and let it cool.
Step 5:

Rinse the vegetables and lettuce. Peel the cucumber if needed. Peel the eggs, halve the bell peppers, and remove the seeds and core.
Step 6:

Dry each lettuce leaf well and tear them into medium-sized pieces. Cut the cooled chicken into thin strips with a sharp knife, or shred it by hand — whatever's easier. Put the lettuce and chicken into a deep, roomy bowl.
Step 7:

Cut the cucumber into thin rounds or half-moons and the bell pepper into large strips or chunks. Add them to the bowl.
Step 8:

Cut the eggs into small wedges and add them to everything else in the bowl.
Step 9:

For a bolder flavor, add some onion — thinly sliced red onion looks bright and pretty. Add the mayonnaise, salt to taste, and dried spices. You can use sour cream or plain yogurt in place of the mayo.
Step 10:

Toss the salad just before serving and garnish with a few sprigs of parsley or dill.

Any green salad leaves work here: iceberg, romaine, spinach, butterhead, frisée, and so on. Enjoy!
How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes after the water comes to a boil, then plunge them into cold water to cool — the sudden temperature change helps the shells peel more easily.
Homemade mayonnaise is best — tastier and better for you. You can also use sour cream or plain yogurt as the dressing instead of mayo, on their own or blended with mayo in any ratio you like, which cuts down the calories.
If the cucumber skin isn't tough, damaged, or bitter, there's no need to peel it.