Chicken salad with tomatoes, sweet corn and croutons
4 servings
30 minutes
Chicken salad with tomatoes, sweet corn, and croutons is an embodiment of tenderness and vibrant flavors. This recipe has roots in Russian cuisine, where the combination of fresh vegetables, meat ingredients, and appetizing crunchy additions is valued. Boiled chicken fillet gives the salad softness, while sweet pepper and corn add juiciness and a light sweetness. Grated cheese adds creamy notes, and garlic croutons provide spiciness and crunch. The dressing made from olive oil, mustard, and vinegar highlights the harmony of all components, creating a rich taste. This salad can be served as a standalone dish or as an original appetizer beautifully presented in halved sweet peppers. The perfect combination of lightness and heartiness makes it indispensable on festive tables and in everyday menus.
1
Boil the chicken fillet and cut it into cubes.
- Chicken: 200 g
2
Cut the tomatoes and bell peppers into cubes.
- Tomatoes: 2 pieces
- Sweet pepper: 3 pieces
3
Drain the corn in a colander.
- Canned corn: 100 g
4
Grate the cheese on a coarse grater.
- Cheese: 200 g
5
Chop the greens finely.
6
For the dressing, whisk olive oil with mustard, vinegar, salt, and pepper.
- Olive oil: 6 tablespoons
- Mustard: 1 tablespoon
- Vinegar: 2 tablespoons
7
Combine all the ingredients and dress the salad.
8
Cut the bread into cubes and sauté with garlic in butter.
- White bread: 100 g
- Garlic: 1 clove
- Butter: 1 teaspoon
9
Cut two large red sweet peppers in half lengthwise and remove the seeds. Fill the pepper halves with salad and sprinkle with croutons.
- Sweet pepper: 3 pieces