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 Vegetable Salad with Chicken Recipe
A warm and healthy salad with chicken breast cooked in a baking dish with garlic and herbs, as well as grilled vegetables. Very tasty salad.
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplant and zucchini into thin slices. Add salt to the eggplants and leave them for 5 minutes, then rinse and dry with a paper towel. Cut the cherry tomatoes into halves.
    Cut the eggplant and zucchini into thin slices. Add salt to the eggplants and leave them for 5 minutes, then rinse and dry with a paper towel. Cut the cherry tomatoes into halves.
  2. Beat the chicken breast to a thickness of 1.5-2 cm, put it in a dry frying pan on half a baking sheet.
    Beat the chicken breast to a thickness of 1.5-2 cm, put it in a dry frying pan on half a baking sheet.
  3. Cover with the second part of the baking sheet and fry on both sides over low heat for 7 minutes on each side.
    Cover with the second part of the baking sheet and fry on both sides over low heat for 7 minutes on each side.
  4. Fry the sliced zucchini and eggplant until golden brown in a grill pan on both sides in olive oil, season with salt and pepper to taste. Remove the vegetables from the heat. Fry the chopped cherry halves in the same pan.
    Fry the sliced zucchini and eggplant until golden brown in a grill pan on both sides in olive oil, season with salt and pepper to taste. Remove the vegetables from the heat. Fry the chopped cherry halves in the same pan.
  5. Cut the fried chicken breast into small pieces.
    Cut the fried chicken breast into small pieces.
  6. Put the chicken breast, grilled vegetables, cherry tomatoes in a salad bowl and garnish with parsley leaves. Sprinkle with lemon juice and pepper to taste.
    Put the chicken breast, grilled vegetables, cherry tomatoes in a salad bowl and garnish with parsley leaves. Sprinkle with lemon juice and pepper to taste.
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