1. Main Page
  2. Salads
  3. Salad with fried chicken, baked pepper and thyme

Salad with Fried Chicken, Roasted Peppers, and Thyme

A really hearty salad for a family dinner. You can also cut the chicken into pieces before frying if you like.

MariaAuthor avatar
Recipe author
Salad with fried chicken, baked pepper and thyme
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 8 g
Fats 54 % 15 g
Carbohydrates 18 % 5 g
186 kcal
GI: 40 / 60 / 0
    1. Rinse the chicken breast, pat it dry, season with salt and pepper, and fry it whole in vegetable oil until cooked through. 2. Cut the fried chicken into small cubes. 3. Put the peppers in an oven roasting bag and roast them at 350°F (180°C) for about 25 minutes. 4. Seed the roasted peppers and cut them into pieces. 5. Drain the corn in a colander. 6. Rinse the thyme and strip the leaves from the stems. 7. In a salad bowl, combine the chicken, roasted peppers, corn, and thyme. Dress with the mayonnaise and toss. Sprinkle a little more thyme on top.

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

  • Sweet pepper - 27  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

Similar recipes

Related and additional categories: