Salad with chicken, corn and sweet pepper
4 servings
40 minutes
Chicken salad with corn and sweet pepper is a harmony of flavors and textures gifted by European cuisine. Tender chicken fillet, juicy bell pepper, crunchy apple, and sweet corn create a vibrant ensemble complemented by a refreshing citrus dressing. The taste is a balance of sweetness, light acidity, and spiciness highlighted by green onions. This salad is perfect for a light lunch or festive table, served with crispy toasts. Its origin is linked to modern culinary trends that combine the freshness and benefits of natural ingredients. It’s not just a salad – it’s a small gastronomic journey allowing you to enjoy the richness of flavors in every spoonful.
1
Prepare all the ingredients.
2
Wash the chicken breasts, dry with a paper towel, rub with salt, sprinkle with pepper, and fry in vegetable oil until cooked.
- Chicken breast: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 4 tablespoons
3
Cut the chicken breasts into pieces about 1x1x1 cm.
- Chicken breast: 400 g
4
Cut the sweet pepper in half, remove the stem, seeds, and partitions, wash the halves, and dry them with a paper towel.
- Sweet pepper (capsicum): 1 piece
5
Slice the pepper halves into thin strips lengthwise, then crosswise into small cubes.
- Sweet pepper (capsicum): 1 piece
6
Peel the apple, remove the core, and cut it into small cubes. To prevent the apple cubes from browning, add 1 tablespoon of lemon juice and mix.
- Sour apples: 1 piece
- Lemon juice: 2 tablespoons
7
Put the canned corn kernels along with the juice into a salad bowl.
- Canned sweetcorn: 400 g
8
Add chicken breasts, bell pepper, and apple to the corn, and mix thoroughly.
- Chicken breast: 400 g
- Sweet pepper (capsicum): 1 piece
- Sour apples: 1 piece
9
Pour corn oil, orange or grapefruit juice, remaining lemon juice into a small jar with a lid, add salt, sugar, and shake.
- Corn oil: 2 tablespoons
- Freshly squeezed orange juice: 4 tablespoons
- Lemon juice: 2 tablespoons
- Salt: to taste
- Sugar: 0.5 teaspoon
10
Pour the dressing into the salad and mix thoroughly.
- Corn oil: 2 tablespoons
11
Wash and dry the green onions, separate 5-6 green feathers, and cut them into thin rings with kitchen scissors. Sprinkle them over the salad.
- Spring onion: 5 stem
12
Serve with toasted white bread.
