Salad with chicken and quail eggs in sauce
2 servings
30 minutes
This author's salad with chicken and quail eggs in sauce is an exquisite combination of tender meat, fresh vegetables, and a piquant sauce. Its taste is a harmony of the softness of avocado, the juiciness of cherry tomatoes, the crunchiness of cucumbers, and the refined aroma of spinach and dill. Parmesan adds depth to the dish, while the dressing with grainy mustard and lemon provides a subtle tanginess and richness. Quail eggs add lightness and nobility, while chicken sautéed with paprika enriches the salad with a pleasant smoky note. This salad is perfect as a light lunch or an elegant dish for a dinner party, impressing guests with its sophistication and freshness. The origins of such a dish can be traced back to classic culinary traditions that combine the balance of proteins, greens, and rich sauces for ideal gastronomic pleasure.
1
Prepare the ingredients.
2
Wash the spinach leaves and place them at the bottom of the plate.
3
Add a little salt.
- Salt: to taste
4
Cut the cucumbers into strips.
5
Peel the avocado, cut it into cubes, and add salt.
- Avocado: 1 piece
- Salt: to taste
6
Place cucumbers with avocado on the spinach.
7
Chop the dill finely.
- Dill: 15 g
8
Add dill to the salad.
- Dill: 15 g
9
Pour quail eggs with water and put them on high heat.
- Quail egg: 4 pieces
10
After boiling the water, reduce the heat and cook for 3 minutes.
11
Heat oil in a pan and add a pinch of coarse sea salt.
- Olive oil: 2 tablespoons
- Salt: to taste
12
Place the chicken meat in the frying pan.
- Chicken breast: 200 g
13
Season with paprika and fry on all sides until cooked (time depends on the thickness of the piece).
- Ground paprika: to taste
14
Break an egg into the blender and add salt.
- Chicken egg: 1 piece
- Salt: to taste
15
Add grainy mustard.
- Wholegrain Dijon mustard: 1 teaspoon
16
Squeeze lemon juice into the egg.
- Lemon: 0.5 piece
17
Add olive oil.
- Olive oil: 2 tablespoons
18
Grate the Parmesan on a fine grater.
- Parmesan (Parmigiano Reggiano): 45 g
19
Send the parmesan to the blender, leaving some for serving.
- Parmesan (Parmigiano Reggiano): 45 g
20
Peel the garlic.
- Garlic: 1 clove
21
Press garlic using a garlic press.
- Garlic: 1 clove
22
Whip until homogeneous consistency.
23
Dress the salad with 2/3 of the prepared sauce.
- Salt: to taste
24
Peel the onion's skin.
- Red onion: 1 head
25
Slice the onion into half rings.
- Red onion: 1 head
26
Place the onion on top of the salad.
- Red onion: 1 head
27
Cut the tomatoes in half.
- Cherry tomatoes: 10 pieces
28
Cut the chicken into small pieces.
- Chicken breast: 200 g
29
Send the chicken and tomatoes to the salad.
- Chicken breast: 200 g
- Cherry tomatoes: 10 pieces
30
Pour the leftover sauce into the salad.
- Salt: to taste
31
Clean the quail eggs.
- Quail egg: 4 pieces
32
Cut the eggs in half.
- Quail egg: 4 pieces
33
Add eggs to the salad.
- Quail egg: 4 pieces
34
Season a little with black pepper.
- Ground black pepper: to taste
35
Sprinkle with grated cheese.
- Parmesan (Parmigiano Reggiano): 45 g
