Food Recipes Hub

Chicken fillet Salad Recipe

This salad has been our favorite for a good dozen years. There is no fat in it (no mayonnaise, no butter, no sour cream), but it is very juicy and satisfying, with a rather bright taste.

Servings

Cook Time

60minutes

Servings

Cook Time

60minutes

Ingredients

Instructions

I have defined the cooking time as 1 hour, but our participation will take 10-15 minutes. The rest of the time, the products are cooked (baked and steamed) and cooled. Bake the eggplants in the oven until soft (30 minutes). Boil the chicken breasts in a small amount of water (add salt). Meanwhile, cut the mushrooms into plates. Remove the breasts and boil the mushrooms in the broth for 3-5 minutes. The photo shows our finished products. The lecho for this salad is bell pepper stewed in thick tomato juice (I’m clarifying because I’ve seen recipes for lecho with butter, eggplant, zucchini). I have my own lecho, but I think it’s not a problem to buy it now.)) P.S. Don’t pour out the broth, it’s quite rich! I freeze it and add it to the soup.
Break the chicken fillet into fibers with your hands, so the salad will turn out more lush and tender. Peel the eggplants and cut them into strips. Everything is ready! It remains only to mix))
Last of all, add the chopped herbs and salt to taste. Here it is, a ready-made salad! I don’t decorate it- it’s pretty bright as it is. It is better to leave the salad to infuse for an hour so that the chicken is soaked in vegetable juice. Well, it turns out a very juicy salad!
The dish is dietary, but, again, quite satisfying.

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