Warm chicken salad with sweet pepper
4 servings
60 minutes
Warm chicken salad with sweet pepper is a harmonious blend of simple yet rich flavors. It draws inspiration from European cuisine, where fresh ingredients and balance play a key role. Tender chicken fillet, fried to a golden crust, pairs wonderfully with sweet pepper and refreshing cucumber. Softened potatoes add heartiness, while olive oil and black pepper provide depth of flavor. This salad can be served as a standalone dish or as a side, especially in cooler weather when something warm yet light is desired. Its vibrant colors and rich aromas make it not only delicious but also aesthetically pleasing, and its quick preparation makes it ideal for cozy home dinners.
1
Peel the potatoes, cut them into wedges, and boil in salted boiling water until cooked. Drain the water, place the potatoes on paper towels, and let them dry.
- Potato: 200 g
2
Wash the peppers, remove the core, and cut into strips. Wash the cucumber and slice it into rounds.
- Fresh red pepper: 0.5 piece
- Green bell pepper: 0.5 piece
- Cucumbers: 1 piece
3
Cut the fillet into strips, season with salt and pepper. Fry in hot oil for 6 minutes, turning occasionally, and place in a salad bowl. Add potatoes and vegetables, season with remaining black pepper and olive oil, mix, and serve immediately.
- Chicken fillet: 300 g
- Ground black pepper: to taste
- Olive oil: 1 tablespoon
- Vegetable oil: 2 tablespoons