Main Page
Festive table
Salad with chicken, tomatoes and cheese

Chicken, Tomato, and Cheese Salad

A juicy, tender, colorful salad with little chicken rolls. It features a fun way of cooking the chicken, and the salad itself comes together easily. If you prep the chicken ahead, you can put the salad together in just minutes — simply combine all the prepped ingredients and it's ready. The dressing gives it a special flavor, while the greens and tomatoes add juiciness and lightness. It's a great way to shake up a weeknight menu, and its bright, pretty look means you can serve it for a special occasion, too.

Julia

Recipe author

Composition / ingredients

Servings:

Chicken fillet

100

Lettuce leaves

Tomatoes

Mozzarella (bocconcini balls)

Sesame seeds

Vegetable oil

1.5

Soy sauce

1.5

Salt

Olive oil

1.5

Balsamic vinegar (scant)

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 11 g

Fats 49 % 17 g

Carbohydrates 20 % 7 g

202 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 55 min

Step 1:

Ready to make a chicken, tomato, and cheese salad? You'll need: chicken fillet, tomato, sesame seeds, lettuce, vegetable oil, soy sauce, olive oil, balsamic vinegar, lemon juice, mozzarella, and salt.
Step 2:

Rinse the fillet, pat it dry well, and lightly pound it flat.
Step 3:

Season with salt, drizzle with soy sauce, and let the fillet marinate for 20 to 25 minutes. Go easy on the salt, since the soy sauce is salty too.
Step 4:

Roll the marinated fillet into a tight roll and coat it all over with sesame seeds.
Step 5:

With a sharp knife, cut the roll crosswise into slices about 1/4 inch (5–7 mm) thick.
Step 6:

Fry the rounds in a skillet with a little vegetable oil, first on one side.
Step 7:

Then flip and fry the other side until lightly golden. Some of mine came out wide, so I cut them in half crosswise. Let the cooked rounds cool.
Step 8:

Wash and dry the lettuce leaves. Tear or chop them and arrange them on a flat plate.
Step 9:

Wash and dry the tomato, cut it into medium slices, and lay them over the lettuce.
Step 10:

Then arrange the chicken rounds on top.
Step 11:

Drain the mozzarella from its brine, pat it dry, and add it to the salad.
Step 12:

For the dressing you'll need lemon juice, balsamic vinegar, and olive oil.
Step 13:

Combine the dressing ingredients and whisk together.
Step 14:

Lightly salt the salad, drizzle with the dressing, and serve right away. Enjoy!

Turkey fillet works beautifully here in place of chicken. Feel free to use any spices you like when marinating the fillet for extra flavor. If you can't find mozzarella balls, use a large ball of the cheese cut into thin half-moons.
Remember that soy sauce is quite salty. Cut back on the added salt so you don't over-season the dish.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying, and save delicate, low-smoke-point oils for finishing rather than cooking.