Crispy chicken salad with cucumbers and croutons
4 servings
30 minutes
Crispy chicken salad with cucumbers and croutons is a light and nutritious dish that combines the freshness of vegetables, the tenderness of chicken fillet, and crunchy croutons. Its roots trace back to European cuisine, where special attention is paid to the balance of flavors and textures. The salad's taste unfolds gradually: first the refreshing crunch of cucumbers, then the softness of chicken, the spiciness of onion and garlic, and finally a salty-creamy hint from cheese and the pleasant crunch of golden croutons. The dressing made from oil and vinegar highlights flavor nuances, making the dish light and aromatic. It is perfect as a standalone salad or as a side dish for meat or fish dishes. This is a versatile choice for those who appreciate simplicity in preparation and harmony of flavors.
1
Boil the fillet until cooked (about 20 minutes after boiling). Cool down. Shred the fillet into fibers. Cut the loaf into cubes. Fry in vegetable oil until golden brown.
- Chicken fillet: 250 g
- White bread: 200 g
- Vegetable oil: 4 tablespoons
2
Cut cucumbers into thin strips. Slice the onion into half rings. If using bitter onion, pour boiling water over it and let it sit for 10 minutes, then drain the water and rinse the onion in cold water. Grate the cheese on a fine grater.
- Cucumbers: 300 g
- Onion: 150 g
- Cheese: 150 g
3
Make the dressing. Mix vegetable oil, vinegar, salt, pepper, and squeeze in garlic. Tear the salad by hand. Add cucumbers, onion, fillet, cheese, dressing, and croutons.
- Green salad: 1 bunch
- Cucumbers: 300 g
- Onion: 150 g
- Chicken fillet: 250 g
- Cheese: 150 g
- Vegetable oil: 4 tablespoons
- Vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 3 cloves
- White bread: 200 g