Updated: Aug 29
Quick Summer Chicken Salad
Now it's summer and as usual women don't really like to spend time in the kitchen because of the heat. At the same time, this recipe for chicken salad is a very simple and very tasty meal and a real delicacy and light for summer days, with this recipe you will make it for several days if you are alone. The salad tastes beautiful and consists of healthy ingredients such as sesame, oregano and mixed salad, vegetables of my choice and delicious chicken. Here's the way I make it and as usual it always goes quickly :)! Follow recipe.
Ingredients: simple, total time:30 min. 4 servings
1 bunch of spring onions, 4–5 pieces / finely chopped
3 medium potatoes / cut into cubes
1 large carrot / grated
7 gherkins / cut into cubes
1/2 large red pepper or 1 medium whole/diced
1/2 pack of mixed/ salad 125 g
3 Tablespoons of roasted sesame seeds
1 package of chicken white meat / cut into thin sticks, about 2 cm
salt and pepper to taste
Vegeta/dry seasoning to taste
4 Tablespoons full of mustard
5 Tablespoons full of mayonnaise
300 ml of cream
100-120 ml of olive oil
2 teaspoons of oregano
Quick Summer Chicken Salad
First, prepare all the vegetables according to the description, put the potatoes cut into cubes in salted water and boil for about 20 minutes and strain well, put it aside to cool. Place the chopped vegetables in a deeper and larger bowl and mix.
After that, cut the chicken white meat into thin steaks, about 5-7 mm thick. Season with salt, pepper, and dry spices to taste and beat them slightly.
Put 3 tablespoons of sesame seeds (without oil) in a large pan and fry it until it turns golden yellow for about 3– minutes. Add the sesame seeds to the bowl with the vegetables.
After that, add a little oil to the same pan and put the chicken to roast on a slightly moderate heat, until it turns brown on both sides for about 15–17 minutes. Remove the steaks and let them cool down a bit.
During this time, mix sour cream, mustard and mayonnaise in a small, deep bowl and add olive oil while constantly mixing with a hand whisk. Finally, add the oregano and mix well again.
Continuation of preparation
When the chicken has cooled, cut it into thin sticks about 5 mm long, and the pieces should be about 2.5-3 cm long. Add the chopped chicken to the chopped vegetables. Cover with dressing mixture at the very end, try the salad if you lack salt and pepper add it to your taste, mix it all well and put it in the fridge to cool for about 35–45 minutes. Serve cold.
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